My kids love the creamy texture of cheesecake, so much so that I get requests to bake one almost every other week. Today, we made an extra special one: Stitch Cheesecake. It’s so fun to make and even better to eat!
The result is a smooth, velvety cheesecake that no one can resist.
For more Disney fun, try this Pizza Planet Fondue:
- 1/3 Cup butter, melted
- 1 Cup graham crackers, finely crumbed
- 3 packages (8 Oz.) cream cheese blocks, softened
- 1 1/2 Cups sugar
- 1/2 Cup sour cream
- 2 Tbsps lemon juice
- Blue gel food coloring
- 3 eggs
- Pink, blue, and black candy melts
- 8″ spring-release pan
- Roasting pan
- Parchment paper
- Piping bag
- Kitchen scissors
All cutting should be done by an adult.
Mix melted butter with graham cracker crumbs until it resembles wet sand. Press into the bottom of the spring-release pan and pack the crumbs tightly with the bottom of a cup. Bake for 10 minutes at 350° F and set aside to cool.
Using a stand mixer, beat the cream cheese with sugar until combined. Add sour cream, lemon juice, and blue food coloring. Then, add in the eggs, one at a time, beating well after each addition. Pour into the spring-release pan.
Wrap the sides of the baking pan with foil to prevent water seepage when baking in the water bath (which will prevent over-baking or cracking).
Place a roasting tray into the oven. Pour 1″ of hot water into the tray and carefully place the baking pan into the tray. Bake for 55 minutes.
Cool the cheesecake in the oven with the door ajar for 30 minutes before taking it out of the oven. Place in the fridge overnight for it to set.
Draw Stitch’s facial features on paper and place a sheet of parchment paper over it.
Melt candy melts and add to a piping bag. Snip a small hole and pipe the chocolate onto the parchment paper, using the template beneath as a guide. Place in the fridge for 10 minutes to set before using.
Remove the chocolate from the parchment paper and add to the cake. Use a bit of melted candy melts, if needed.