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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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COMBINE graham crumbs, 1/4 cup (50mL) sugar, butter and cinnamon. Press evenly over bottom of a 9 1/2" (24cm) springform pan. Bake in oven at 350F (180C) for 8 minutes. Set aside to cool. SPRINKLE 2 envelopes gelatin over 1 cup (250mL) orange juice. Let stand 5 minutes, then heat and stir until dissolved. Beat in egg yolks and 1/2 cup (125mL) sugar and continue cooking until slightly thickened, stirring constantly. Cool slightly. BEAT cream cheese in a large bowl until smooth, add gelatin mixture, vanilla and yogurt and continue beating until smooth. BEAT egg whites in a separate bowl until stiff, then fold into cream cheese mixture. Pour into crust. REFRIGERATE until mixture is almost set, about 1 hour. SPRINKLE remaining envelope over 1 cup (250mL) orange juice. Let stand 2 minutes. Heat until dissolved. Refrigerate until mixture is almost set, about 5 - 10 minutes, then pour over cheesecake. REFRIGERATE 3 hours or overnight. If desired, garnish with oranges and citrus leaves.