Hyrulean Cheesecake
Ingredients
Crust
2 cups graham cracker crumbs (see below for a graham cracker recipe if you really wanna go all out making this beast from scratch)
2 tbsp Cane Sugar (When boiled with other ingredients, the cane breaks down into a sweet juice necessary for making cakes and other sweets. It's commonly found in ingredients stores.)
1/2 tsp Rock Salt (Crystallized salt from the ancient sea commonly used to season meals. Cannot be eaten in its unprocessed form.)
6 tbsp melted unsalted Goat Butter (Butter made from the milk of a domesticated white goat. In addition to being used in dishes like stews and meunière, it's often used when making cakes and other sweets.)
Filling
32 oz softened Hateno Cheese (A cheese made from Hateno cow's milk. Add it to a warm dish, and enjoy its rich flavor and melty texture.) (Or use full-fat cream cheese.)
1¼ cups granulated Cane Sugar (When boiled with other ingredients, the cane breaks down into a sweet juice necessary for making cakes and other sweets. It's commonly found in ingredients stores.)
3/4 cup sour cream (Derived from Fresh Milk, which comes from Hateno cows and white goats kept in the village. It's delicious on its own but can also be used as an ingredient in soups and stews.)
4 oz white chocolate (Wait, what is this? Something not native to Hyrule? Maybe your favorite pirate friends have found some of this stuff on another continent. Ask Tetra to hook you up.)
1/4 cup heavy cream (Derived from Fresh Milk, which comes from Hateno cows and white goats kept in the village. It's delicious on its own but can also be used as an ingredient in soups and stews.)
1 tbsp vanilla extract (Another foreign ingredient! Check with Tetra.)
1 tsp zest of Shock Fruit (When cooked correctly, this shockingly tasty fruit stimulates the consumer's muscles and grants increased attack power during thunderstorms.)
4 large room-temperature Bird Eggs (Fresh bird eggs are necessary for making dishes such as omelets and crepes. You can snag them from birds' nests if you're sneaky. Nutritious and delicious, perfect for cooking.)
1 tbsp cornstarch (Yet another foreign ingredient! Again, check with Tetra.)
pinch Rock Salt (Crystallized salt from the ancient sea commonly used to season meals. Cannot be eaten in its unprocessed form.)
Instructions
1. Prepare the crust
Preheat oven to 325°F.
Mix graham cracker crumbs, sugar, salt, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake 10 minutes.
Let cool.
Wrap the outside of the pan with foil if you plan to bake the cheesecake in a water bath.
2. Make the filling
Beat the cream cheese (er, Hateno Cheese) by itself first until very smooth.
Add sugar and beat until creamy.
Melt the white chocolate and allow to cool until warm (not hot!).
Whisk 1-2 tbsp of the cream cheese/sugar mixture into the melted white chocolate.
Add the white chocolate mixture into the remaining cream cheese/sugar.
Mix in sour cream, heavy cream, vanilla, lemon (I mean Shock Fruit) zest, cornstarch, and salt.
Add eggs one at a time, mixing on low speed until just incorporated.
Be careful not to overbeat after adding the eggs.
3. Bake
Pour the filling into the crust.
Place the springform pan in a larger roasting pan.
Pour hot water around it to make a water bath halfway up the sides.
Bake at 325°F for 60-70 minutes.
The center should be a bit wobbly.
4. Cool slowly
Turn off the oven.
Crack the oven door open.
Let cheesecake sit inside 1 hour.
Remove and cool to room temperature.
Refrigerate at least 6 hours.
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Homemade Graham Crackers
Ingredients
1 cup whole wheat flour made from Tabantha Wheat (This grain is cultivated extensively on the Tabantha Plains. It's ground finely with a millstone to be used in cooking. Use it to make things such as stews and breads.)
1 cup all-purpose flour made from Tabantha Wheat
1/3 cup dark brown sugar
1/2 tsp Rock Salt (Crystallized salt from the ancient sea commonly used to season meals. Cannot be eaten in its unprocessed form.)
1 tsp cinnamon (optional but classic)
1 tsp baking powder
6 tbsp cubed cold unsalted Goat Butter (Butter made from the milk of a domesticated white goat. In addition to being used in dishes like stews and meunière, it's often used when making cakes and other sweets.)
1/4 cup Courser Bee Honey (Honey straight from the hive is chock-full of nutrients. Cooking this into a meal unlocks the potential of these nutrients and provides a stamina-recovery effect.)
3-4 tbsp Fresh Milk (This fresh milk comes from Hateno cows and white goats kept in the village. It's delicious on its own but can also be used as an ingredient in soups and stews.)
1 tsp vanilla extract
Make the dough
Combine:
whole wheat flour
all-purpose flour
brown sugar
salt
cinnamon
baking powder
Add in the butter until the mixture is coarse and crumbly.
Add the liquids
Mix together:
honey
milk
vanilla
Stir into the flour mixture until it forms a dough.
If it seems too dry, add another tablespoon of milk.
Chill
Form dough into a disk, wrap, and refrigerate 30-60 minutes.
Roll and cut
Preheat oven to 350°F.
Roll dough very thin (about 1/8 inch).
Cut into rectangles or squares.
Use a fork to poke holes in the top of the dough.
Bake
Bake 12-15 minutes until lightly browned.
Allow to cool completely; they will become crisp as they cool.
