People in and all around Toronto have been talking about Uncle Tetsu's cheesecake for a while now - how there's a two hour wait line, how you're limited to only purchasing one cheesecake per person, and how wonderfully delicious it is.

My friend who passed by the infamous line up hyped it up, but wouldn't wait in line for me.

My friend who did wait in line ate it all and only told me so when the entire cake was gone (which took like 5 minutes to eat, or so they said).

So I made it for myself.

And then I got addicted and made it two more times:

So instead of waiting in line for Uncle Tetsu's cheesecakes to come out fresh from the oven, make them in your own oven.

~ Ingredients ~

A

250 g cream cheese
50 g butter
60 ml milk

B
5 egg yolks
20 g flour

C
5 egg whites
90 g sugar

~ Method ~

I
Melt A in a pot over medium heat, mix. Do not boil.

II
Remove from heat, mix in B

III
Beat whites until soft peaks on low, then medium

IV
Add sugar in whites, beat high

V 
Fold C into batter 3 separate times

VI
Pour into parchment lined inside, foil wrapped outside spring form tin or cake ring

VII
Bake 300 F 60 minutes

IIX
Remove from tin, cool on rack

Let cool to room temperature or put in the fridge to cool. Cutting it while it's still hot can be messy unless you use a sharp knife dipped in hot water after each cut.

My mom loves two types of chocolate, and two types only: white chocolate and Reese cups. Specifically Reese cups though, and not other peanut butter chocolate cups. She also likes peanut butter very much so when I suggested we take a bake break from butter cookies and do peanut butter instead, she put down the plastic bags she was holding to wrap the baked butter cookies and went to the cupboards to fetch 2 large jars of crunchy peanut butter.

Do you eat raw dough? I do.

The amount of peanut butter was actually just 1.5 full jars, but we still managed to use all. Here is the recipe I said I would give to you. It is your choice on type of peanut butter, and any toppings you want to add. Vanilla extract also seems pretty extra, but it has become a habit to pour a dash of this flavouring during the process of making baked goods.

Read on for the recipe