Krissi Biasiello is a native of South Philly, PA. Cooking with her large Italian family, she decided to shoot for the stars on FOX’s cooking competition show, MasterChef. She beat 43,000 homecooks and came in 4th place. Under scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi made her mark in the culinary world. She now shares her recipes with all of you! Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
have expressed my disgust for all things white and creamy previously. (mayonnaise, cottage cheese, cream cheese,
sour cream……). I’m just not a fan of
that thick, milky weirdness in my mouth.
I just can’t do it. Bagels with
cream cheese??? NO THANK YOU.
I DO love cheesecake (not the sour cream frosting kind). Especially MY cheesecake. It’s amazing.
I promise you. On an episode of
MasterChef we had a cheesecake challenge.
I remember looking at the recipe everyone practiced with and saying to
myself “Oh hell no”. So I did my own
thing and it paid off. Gordon, Graham
and Joe LOVED my cheesecake.
is a dumbed down version and SUPER simple in that it is made in a 9x13 dish and
easy to cut, serve and prepare. If you
can master this, you can move on to the big boy! A lot of people are scared of making
cheesecake – I get it. However, this
version has ALL of the flavor and none of the fuss. Trust me, it will be your next dessert hit!
Prep Time: 1 hour 10 minutes
Cook Time: 40-45 minutes
sleeve of graham crackers
cup of whole vanilla wafers
stick of butter
TBSP of sugar
pints of blueberries
oz. softened cream cheese
oz softened mascarpone cheese
cup of sugar
a small saucepan over medium heat, add a half a cup of sugar and two pints of
blueberries. Heat until nice and bubbly,
then turn the heat to low and cook down for about 10 minutes. Place blueberry compote in the refrigerator
and cool for 1 hour.
oven to 350 degrees.
a food processor (or in a gallon ziplock bag that you beat with a rolling pin),
combine graham crackers, one tablespoon of sugar, vanilla wafers and pulse
until a fine crumbly mixture. Add one
stick of melted butter and pulse until well combined.
into a 9 by 13 baking dish being sure to come up the sides of the pan slightly
(about halfway). Place in refrigerator
to firm up while you make the cheesecake.
half a cup of sugar, 8 ounces of cream cheese and 8 ounces of mascarpone cheese
to the bowl of a stand mixer. (You can
use a regular bowl and hand mixer if you prefer). Mix with the paddle
attachment until smooth and well combined.
Add vanilla and eggs one at a time until just combined.
mixture onto graham cracker crust.
the cold blueberry mixture in six places and swirl with a butter knife to
spread amongst the cheesecake mixture.
Be careful not to press too deep and disrupt the crust.
at 350 for about 45 minutes until completely set in the center.
completely (about 2-3 hours) before serving.
always, get your asses in the kitchen and enjoy!!!
Krissi Biasiello is a native of South Philadelphia,
Pennsylvania. Cooking since she was a little girl with her large Italian
family, she decided to leave her paralegal job and shoot for the stars on FOX’s
cooking competition show, MasterChef. She beat out 43,000 homecooks
across America and came in 4th place. Under the scrutiny
of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in
the culinary world. She now shares her recipes with all of you! Her
rustic, homestyle take on everything will win you over and will definitely “get
your asses in the kitchen”.
To contact Krissi for appearances, in-home
demonstrations, catering and more, you can find her below.