 Hey, it's Tammy with Color Valley Cooks. Today, I'm going to show you how to make a homemade cheesecake. We're going to take our pan. We're going to dump this in the bottom of it. Okay, we're going to mix up our cheesecake. I've actually got three blocks that are whole and one of my kids has eaten some of another block. I would normally put in four, but it's not going to hurt anything. So this is what we're going to start with. So there'd be four blocks of eight inch, four blocks of eight ounce cream cheese, and we're going to mix that until it's fluffy. We're going to put in a cup of sugar, put in four eggs, put the cream cheese off the edges of the bowl, mix better. I'm using a whisk because I like cheesecake that's kind of fluffy, whipping cream. It was good and cold. It's freezing to the sides of them. That only took about 10 minutes to do that. Get it that cold. Now we're going to beat it until it looks like it's real fluffy. Light and fluffy. Now we're going to put this in our cheesecake pan. Get it 350 for about an hour. I probably have too much and if I do, I might make a small one for the kids with Oreos right quick. All right, we're going to fill it up. Okay, we're going to bake this at 350 for an hour or until it's set in the middle. This is pretty thick. So I'll just have to check it. Now I've got a lot of the mixture left, so I'm going to make a small cheesecake. I don't have a springform pan that's small, so I'm just going to spray this and kids can just eat it out of the bowl. I'm going to show you what I'm going to do. I'm going to take some brownies that I made the other day. I've seen the chewy fudgy brownies and I'm going to lay them in the bottom of my pan to make a crust. I've made so many sweets. They haven't been eaten on all of them yet, but I guarantee you they'll like them with what I'm about to do, too. I think I'll have enough to cover the bottom of this pan. This is all I've got left. I think it's going to be just enough. All right. Now we're going to take our cheesecake. I'm going to put it back here. I'm going to use my paddle this time. So I've got enough. I'm going to take some Oreos. I'm going to crush them up inside the mix. That was three. I think I'll do... I don't want too many because I've already got the fudge on the bottom. You don't want it to be too crazy. Sweet. That might be enough to be pretty. As a matter of fact, I think I'll just fold them in. Let's just fold them. I think we need some more. This will make nine. I'll do 12. I'm going to pour this in here. This is just an 8-inch cake pan. I'll spray it. We're going to bake this along with our other one. Okay, we're going to get our cheesecake out of the oven. It's been in here for over an hour. And so it is. It got really brown and they even turned it down to 325. Take the side off of it. Let y'all see how deep it looks. It's really hot right now. And I think I'll top it with something. I've got to decide what I want to top it with. I'm going to eat this part. Yummy, yummy. Okay. Okay, we're going to wash the strawberries for the top of our cheesecake. We're just going to rinse them really well. So I'm actually going to draw them in the paper towel. Now some of these I'm going to use in our glaze. I'm going to draw them with a paper towel. Okay, we're getting ready to dress up the top of our cheesecake that we made today. And I'm going to do a homemade glaze. I'm going to use some fresh strawberries. And so I'm just going to lay some of the strawberries on top of the cheesecake to see how many I'll have left to put inside my glaze. Okay, I need one more on the outside. And this one's like way big. So I may cut it. And yes, I just ate it. We'll put it around this way so you can't see them. Other part. Now I'm going to take these two strawberries. And I am going to use them in my glaze just for flavor. So I'm going to take a fork and I'm going to smash it. And then I'm going to microwave it for about a minute, because I want the juice off of it. Okay, we're going to use a cup of water. There's our strawberries. All right, we're going to do three-quarter cup of sugar. One, two, three. Now we're going to, let me set that over to the side. I'm going to show you what I want to do with this. I'm going to use what I had my strawberries in. And I'm going to pour this over into here. I'll take my wooden spoon and I'm going to press this through to get all the strawberry juice without putting the strawberries pieces in there. So it'll be pretty. Now I'm getting the pulp off the bottom. Now that made it pretty red. Now if you want it really red, you can add food coloring. I guess we can do that. You could add a little bit of strawberry jello. You know what I do have? I have some red sugar sprinkles. I know they'll melt in here. I'll put them in. I can't find my red food coloring. And I do not want to use jello. So here we go. We're going to put this in the microwave until it thickens into a pretty glaze. As I'm going to take the pie plate, I'm going to pour it in the pie plate and put it in my freezer for a few minutes and let it cool down before I put it on top of my cheesecake. You can see a little bit of the pulp of the strawberry that we put in it, but it does give it a flavor. So I don't mind that. I'm sure that some chefs would say that you needed to strain that off, but not me. I want it in there because I want to see it and taste it. Here we go. Our beautiful cheesecake.