Edit ~ This post was originally started with the intention of posting on the week honoring the somewhat eclectic palate of my 2-year old. However, life got in the way and I missed the day that it was to be posted. I put the entry on ice for a few days, deciding to bust it out during a really special occasion… And that happened today! The Disney Chef reached 100 followers on Facebook! Woo-hoo! I’m so happy, and lucky, to have such an eager and active group of followers who have been fooled into thinking I’m a better-then-average cook. As promised, to celebrate, here’s that long lost special recipe!
I have an admission to make… When I thought about doing this blog, the very first thing that came to mind as one that I just had to try at home was the tie dye cheesecake from Pop Century’s food court. Ever since the first time I had it during a trip in January 2012, I just fell in love with everything about it. The colors are so funky, the cheesecake itself was incredibly light and airy, and a crust of red velvet cake? Whomever dreamed that one up deserves an award. In truth, the Pop Century food court was, I think, just about the best counter service at a resort in Disney World. I have so many great memories of being in the parks until closing, hopping the bus after a long and inevitably amazing day to one (or more) of the parks, arriving back at the resort to the bustling food court and snagging one of these guys before sliding off to a table, to the room, or to a lounge chair next to a pool to unwind. Is it sad that I would spend more than a couple moments looking at the slices that were there and trying to find the one I thought was the prettiest?
The biggest tip to remember is to start with all of the ingredients for the cheesecake at room temperature, even the eggs. This cheesecake is thick and hearty and if the ingredients are cold, the cheesecake will not cook all the way through and it will not set in the middle. The tradeoff in this is that your cheesecake is especially prone to expanding and subsequently cracking in the center, especially for those who have ovens where it may run a little hot or a little cold. While a cracked cheesecake tastes the same, and an over expanded cheesecake is still edible (though your oven will pay the price). You should have seen me checking this cheesecake over and over as I forgot this little issue… To prevent this, make sure you keep a little expanding room by not over-filling your pan. Also be sure to not overmix the cheesecake filling… The more you mix, the more it expands.
The nice thing is, if it cracks, no big deal. The tie-dye effect does well to camouflage any boo boos. If you cut the cake into slices before serving, chances are it will go unnoticed anyway. And speaking of slicing, make sure you use a large knife, stick it in point first along the edge, then push the knife down to make your cuts. Sticking the knife in and pulling it through, like a pizza slicer, will muddy the tie-dye. Also wipe your knife between each slice for the cleanest cuts.
°o° 1 1/2 lb. cream cheese
°o° 1 1/3 cup sugar
°o° 16 oz sour cream