Rebecca Pray is an expert in the kitchen. She specializes in making gourmet French-style cheesecakes, and she is so good at it that she turned it into a business when her family lived in Omaha. Job changes have moved her away from Omaha now, but Rebecca’s love of creating delicious food in the kitchen hasn’t wavered.

Last weekend, I was lucky enough to be invited to a cheesecake baking class led by Rebecca. Alongside many friends, we learned Rebecca’s cheesecake making insights and techniques. She demonstrated the steps to make her Double Layer French Cheesecake recipe, topped with lemon curd, whipped cream and raspberries. The whole group closely followed along.

Rebecca gave us a long list of options for add-ins that she uses to create her various types of gourmet cheesecakes, including: Oreos, Reese’s Peanut Butter Cups, key lime juice, lemon juice, white chocolate, almond extract, mini chocolate chips, cocoa powder, pineapple juice, Twix, Snickers, Nutella, pumpkin, peanut butter, bourbon, champagne, strawberry jam, caramel, Kahlua, cookie dough, and sprinkles.

She also provided a list of topping options such as whipped cream, fresh fruit, lemon curd, chocolate ganache, mango sauce, buttercream frosting, macarons, and sprinkles.

After our demonstration, we were able to sample two cheesecakes that she baked the day before. Both were delicious, but the Killer Key Lime cheesecake was my favorite because of its incredibly light and fresh citrus flavor.

We ended our evening with a group game and time for fellowship. It was absolutely an evening to remember.

This cheesecake recipe with its endless customization options would make a great dessert for your upcoming Easter dinner. I don’t know that I’ve met someone that doesn’t enjoy the creamy and indulgent flavor of cheesecake.

And don’t forget to send me your wonderful family recipes so I can sample and share them here. Send your name, hometown and recipe with its history or backstory to kewaneevoicerecipes@gmail.com.

From Rebecca’s kitchen to yours, enjoy!

Double Layer French Cheesecake

9” Cake

Crust

2 c. Biscoff cookies, processed
5.5 T. unsalted butter, melted

First Layer

3 – 8 oz. packages of Philadelphia Cream Cheese, softened
1.5 c. sugar
3 eggs, room temperature
1/2 T. pure vanilla extract

Second Layer

2 c. Daisy sour cream, room temperature
1/4 c. sugar
1 t. pure vanilla extract

Preheat the oven to 350 degrees.

Mix processed cookies with butter for the crust and press into a 9” cheesecake pan. I recommend Fat Daddio’s cheesecake pan from Amazon. Bake the crust for 10 minutes.

Remove cream cheese from the packaging and place it in the microwave on a microwave safe plate for 30-second intervals until soft. Mix cream cheese and sugar until smooth with an electric mixer. Add eggs, one at a time, until fully incorporated, scraping down the sides of the mixing bowl between eggs. Do not overmix once eggs are added. Add vanilla and mix until combined.

Place a baking sheet on the bottom rack of the over and add water for steam. Pour the cheesecake mixture into the pan with crust and tap on the counter. Place in the oven and bake for 45-55 minutes. It should still jiggle in the middle when you take it out.

After removing the cake from the oven, immediately run a plastic knife around the sides of the entire cake and set aside for about 30 minutes.

Reset the oven to 450 degrees.

Mix the second-layer ingredients thoroughly and smooth it over the top of the cake. Place back in the oven for 6 minutes. Remove and run the knife around the outside of the cake again. Let cool on the counter and then place it in the refrigerator overnight to fully set.

Remove cake from pan. To serve, run a large knife under hot water. After every cut, run under hot water and wipe with a paper towel.