25 lb. Buncha Crunch®

Featured Recipe

Buncha Crunch® "Jiggly" Cheesecake
1 1/2 cups almond cookie crumbs, finely ground
1/3 cup sugar
1/2 cup butter, melted and kept warm
1 1/2 cups cream cheese
1 1/2 cups creme fraiche
1 3/4 cup sugar, divided
1/2 cup cake flour, sifted
2 tsp. vanilla extract
6 eggs, separated
2 cups Buncha Crunch®, divided
1/2 cup caramel sauce, warmed

1. Preheat oven to 275 degrees Fahrenheit. In a food processor, blend almond cookies, 1/3 cup sugar, and butter to a fine grain. Press crumbs into a 12” springform pan lined with butcher paper and sprayed with food release spray. You will need to line both the bottom and side of the cheesecake pan. Set aside.
2. In a mixer fitted with the paddle attachment, mix the cream cheese, creme fraiche, 3/4 cup sugar, cake flour, and vanilla extract on medium speed until smooth.
3. In a medium bowl, add egg yolks and 1/2 cup sugar and whisk together quickly. The finished yolks should have a lemon-yellow color. Set aside.
4. In a separate mixer bowl, add the egg whites and 1/2 cup sugar. Whip the whites until soft peaks are formed, making sure not to over whip!
5. By hand, fold the egg yolk mixture into the cheese mixture, and then fold in the egg white mixture and 1 cup Buncha Crunch®. Be very gentle so as not to deflate the mix.
6. Gently pour mixture into pan and place in a water bath. Bake 25 to 35 minutes or until top of cheesecake has ballooned slightly.
7. Remove cheesecake from the oven and cool at room temperature until solid and jiggles when touched.
8. Gently unmold cheesecake and top with a thin layer of caramel sauce, then finish with the remaining Buncha Crunch®. Slice into desired serving sizes and serve.