Portsmouth Public Schools

The Culinary Arts program introduces students to the vast world of cuisine. For an exclusive look inside the kitchen, PPS Plates, an in-house video series, highlights some of these budding chefs as they create their finest dishes.

Don't miss an episode by following the division’s social media channels on Facebook, Instagram and Twitter. To watch the full series, visit the PPS YouTube channel.

LATEST EPISODE:

Cheesecake 

• ¼ c + 1tsp sugar
• 1 ¼ c graham cracker crumbs
• 5 tbsp melted butter

• 8 oz. cream cheese (softened)
• 2 tsp. vanilla extract
• 1 tsp. lemon juice
• ½ c + 3 tbsp. sugar
• 2 ½ tsp. all purpose flour
• 1 egg
• ½ c plus 1 tbsp. sour cream

Directions:

Preheat oven to 300F

Combine ingredients for the crust in a bowl and press into a pan lined with parchment paper.

Boil a pot of water. Whip the cream cheese on medium high for three to five minutes until it’s smooth. Next add sour cream and whip for another two minutes. Add sugar and continue for two minutes on medium speed.

Combine egg, vanilla and lemon juice and whip on medium to low speed until combined. Finally add the flour and mix until there are no lumps and the batter is smooth and velvety.

Pour batter into graham cracker crust. Place the entire pan in a larger dish that fits the pan comfortably. You have to make a water bath for your springform pan. Fill the container until it’s halfway to the pan with the boiling water.

Carefully place the dish in the oven for 55 mins. Once time is done, leave in the oven for five more minutes.

Take the dish out of the oven and let cool in the water bath completely. Then refrigerate overnight and top with your favorite toppings. Serve and enjoy.