CWB Cake Project #2
Hi everyone! Cheesecake it is! The directions in the recipe are very thorough but I will give some hints first. The cake can be baked any time from Sept 6 (Labor day) to the following Monday with a photo posted here in this thread. The flavor will be up to you..this is a time to try that flavor combination yiu have been itching to give a go.....but some things to know about cheesecake:
1. They are essentialy a baked custard so usually they are cooked at low temperatures except for NY cheesecake which we wont do this time. They canbe baked in a waterbath with foil wrapped around the pan to make it water tight or by adding a pan of very hot water to the oven first. This keeps the cake from baking unevenly and getting grainy.
2 ALL ingredients MUST be at room temperature to prevent cracks and lumpy cakes
3. All mixing is to be done at LOW speed and shut ff the mixer in between steps. And only mix ingredients untilthey are just incorporated. Never overmix cheesecake.This prevents air from being beaten into the batter. Another major reason chessecake cracks.
4. After baking you leave the cake in the oven with the door propped open until the oven is cool and you can take out the cake without using mitts. This will also prevent cracks because the cake will cool down slowly.
5. The basic recipe is 1 egg for every 8 oz of cream cheese with an addition of about 1/2 cup liquid (milk, cream, half and half, evaporated milk, fruit juice etc) If you decide to experiment with additions remember that if you add MORE than 1/2 cup liquid you will need an extra egg.
6. I do not add any fillers like starch or flour because I adore creamy cheesecake. However if you like it a little cakey then you can add up to 2 tbsp flour ir cornstarch after adding eggs. Remember to sift so there are no lumps.
OK here is the recipe with the variations. I also attached it so you could save it easier:
Basic Cheesecake
4- 8 oz packages full fat cream cheese room temperature
4 eggs room temperature
1 ½ cups granulated sugar
½ cup half and half or evaporated milk room temperature
1 tbsp vanilla
Crust
1 ½ cups crushed graham crackers or wafer cookies
¼ cup melted butter
¼ cup granulated sugar
Preheat oven to 300 degrees F. Grease a 9” spring form pan. Set a pan of hot water in the bottom rack of the oven to humidify it. Leave in while baking.
Combine crust ingredients and press in the bottom of the pan and about an inch up the sides. Bake for 15 minutes or until set. Let cool completely.
In mixer with the paddle attachment, beat cream cheese on LOW speed until smooth about 1-2 minutes. Add the sugar and beat on LOW until smooth. Add eggs one at a time until fully incorporated scraping after each addition. Turn off mixer, combine half and half and vanilla and add to cream cheese and mix until just combined. Do NOT turn mixer above LOW. Cracks form when air is beaten into the cheesecake batter. Scrape down to the bottom of the mixer and mix on low for another minute to make sure batter is smooth. Pour into prepared pan and bake about 50 minutes or until the center is almost set. Turn off oven and prop the door open do NOT remove cake until the oven is cool. Cool cake completely on a wire rack. Refrigerate uncovered at least 6 hours or overnight. Do not cover or the top of the cheesecake or it will be sticky from condensation.
Variations:
Lemon, orange lime or grapefruit: Add 2 tbsp finely minced zest and ¼ cup defrosted juice concentrate along with the other liquids. Omit vanilla. You can add a few drops of the appropriate food color.
Chocolate: Add 8 oz melted dark chocolate after the milk.
Praline: Substitute brown sugar for granulated and fold in 1 cup chopped pecans at the end.
Pumpkin: Combine 1 small can of pumpkin, 1 additional egg and increase half and half to ¾ cup. Add 1 tbsp pumpkin pie spice with the vanilla.
Apple: spread 1 can apple pie filling on the bottom before adding the batter. Add 1 tbsp apple pie spice to batter.
Raspberry Swirl: Stir 1 cup seedless raspberry jam until smooth. Pour in ribbons over batter.
Take a table knife and swirl gently. You can do this with any jam or preserves. Try blueberry or strawberry.
Coconut: substitute 1 cup canned unsweetened coconut milk for the half and half and add 2 tsp coconut extract plus 1 cup shredded coconut to the batter.
Pina colada: Add 1 cup very well drained crushed pineapple, ½ cup shredded coconut and 1 tsp coconut extract.
White chocolate: Add 8 oz melted and cooled white chocolate. Do NOT use white almond bark or candy melts. Baker’s makes a white chocolate you can bake with.
Lemon curd: Add ½ jar prepared lemon curd and 1 tbsp lemon zest to the batter. Spread the other half of the jar on the top of the cheesecake right before serving.
Any can of pie filling can be added either on the bottom before pouring the batter in the pan or as a topping after the cheesecake is being served.
You can add 1 cup of any fruit puree to the batter like mango, raspberry, coconut etc.
Any kind of very well drained chopped fruit can be added like peaches, apricots, pears. Add 1 cup to the batter.
Cinnamon Roll: Substitute 1 cup packed brown sugar for the granulated sugar, add 2 tsp ground cinnamon and 1/2 cups raisins that have been plumped in a little hot water and drained very well.
- Attachments:
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Basic Cheesecake.docx, 12 KB
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Replies to This Discussion
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Permalink Reply by jeri c on
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I have not had time to be on here this week at all so will have to try this out. Just wondering... will this travel well in an ice chest if I leave it in the spring form pan until I get there? It is a 3 hour drive so just wondering if I could take it or not. I am terrible at cheesecake so will give it a go once again. I am thinking a marionberry cheesecake and make up some fresh lemon curd for those who want to add it to their slice. Not everyone likes lemon for our get together. I have a bit of left over ganache from the cakes this week so maybe take it too and they could either add a dollop of lemon or chocolate whichever they choose. The recipe sounds wonderful... hope I don't ruin it!
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Permalink Reply by Karen Marie on
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LOL Jeri you really cant ruin this recipe....it is mine after all...hehe.....yes it will travel well in an ice chest just be sure to cover it so no moisture gets on the cake...it will stay pretty solid while it is cold....your flavors sound delicious!
PS- just read over the hints and directions a few times before you start.....
jeri c said:I have not had time to be on here this week at all so will have to try this out. Just wondering... will this travel well in an ice chest if I leave it in the spring form pan until I get there? It is a 3 hour drive so just wondering if I could take it or not. I am terrible at cheesecake so will give it a go once again. I am thinking a marionberry cheesecake and make up some fresh lemon curd for those who want to add it to their slice. Not everyone likes lemon for our get together. I have a bit of left over ganache from the cakes this week so maybe take it too and they could either add a dollop of lemon or chocolate whichever they choose. The recipe sounds wonderful... hope I don't ruin it! -
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I also forgot to mention but if you are feeding someone with a gluten allergy, omit the graham cracker crumbs in the crust and substitute nut flour or finely ground nuts. Paint the insides of the pan with melted unsalted butter. (do not use cooking spray it wont hold the nuts to the pan) Let it set and then heavily dust the sides with the ground nuts. No need to add sugar to this crust or prebake it....then pour filling in slowly. Or you can omit the crust altogether. Just make sure the pan bottom is completely sealed by the side piece. After you lock it in place and push the bottom into the groove, hold it up to the light. If you dont see any "peep holes" you are good to go. Also do not add flour but cornstarch is ok.
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Tina you can put cake at the bottom but you cant bake it together with the cheesecake...you will have to bake the cake layer first them pour the batter on top of the baked cake layer or they wont come out as separate layers. You bake the cake first then trim to make it flat then place it back in the springform pan. I have always baked cheesecakes in a springform pan. They can be removed very easily without flipping over several times. Just take a plastic spatula (not metal they give off tiny metal shavings when you rub them against metal) and run it around the edge of the cheesecake to loosen it, then open up the lock and carefully remove the collar. Springform pans come in all sizes and you may be able to get a 6" one at Walmart/Kmart/Target etc. I just looked on Walmart's site and they have a 3 piece springform pan set 5" 7 and 9" for about $25.00
When you use them just make sure you set the bottom in the groove properly and hold it up to the light to make sure there are no spaces.
Tina T said:Karen,
I want to put a thin layer of cake at the bottom of my cheesecake and I also was thinking about doing a smaller version. ( I have a friend I want to make a personal size cheesecake for. It is just her and her husband, so making a 9" cheesecake for her wouldn't work for her.) I am really leary of these springform pans since I have never used one in making cheesecake. Can I use a "cakelike" batter in a springform pan. Also, do they make 6" springform pans? Thanks. :) Sher, thanks for the info on your purchase of the springform pan. :) -
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Permalink Reply by Maopa Lutui on
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I just joined the group and am really excited to make one. So many choices to choose from!
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Hi Maopa!
Glad you joined us...yes cheesecakes can be made in just about any flavor....if you have any questions we will be glad to help!
Maopa Lutui said:I just joined the group and am really excited to make one. So many choices to choose from! -
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Permalink Reply by Gloria Castano on
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Hi!!! I just joned this group and I can't wait to get started!!!
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Hi Tina looked for the pic but didnt see it....when you bake this cake you bake until almost set not completely because the cake will continue to cook as you are letting the cake cool in the oven but I m sure it will be fine,,,just next time leave out that last 10 min...yes it makes a very tall cake that is why you need the 3" pan. You can put the ganache on anytime just let it set up before you cut the cake...I bet it tastes devine! Oh it probably took the extra time because of all the additions....you did great!
Tina T said:Hi Ladies,
I baked my cheesecake last night also, (when all the kids were asleep). I was too afraid to try a water bath since it was my first time using the springform pan, so I followed the recipe by puting the pan of water on the bottom rack. Karen, Oh my goodness, I did not realize that the cheesecake was going to be so tall. Did I do it right? It's double the height of my usual cheesecakes. It didn't completely set up in the center by 50 minutes so I cooked it additional 10 minutes and then another 10 minutes. I took a picture so I can show you and you can tell me if I did it right. It smells really good!!! I made a Snickers cheesecake. Thank you Karen for the recipe. I have never made ganache before and I wasn't able to put the ganache on it before I put it in the fridge, it was 2am. Karen, can I still put the Ganache on it or is it too late? I still have some things to do on it, so I will post a picture tomorrow. Thanks for all the tips and encouragement. I also want to make some roses out of modeling chocolate, which I have never made or worked with modeling chocolate either. Wow, lots of firsts for me on this cheesecake! Thanks for all the help!! Looking forward to see you all's pictures. :) -
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Tina you can put the ganache in the fridge after it reached room temperature.. and yes you can use candy melts for the modeling chocolate...cant wait to see!
Tina T said:Hi Karen,
Okay, I won't cook it so long next time. I'll post the pics tomorrow. Do I have to wait for the Ganache to set up on the cheesecake before I put it back in the fridge? Also, I have some Wilton white chocolate candy melts, can I use those with the light corn syrup for my modeling chocolate recipe, or does it have to be a certain kind of chocolate? Thanks. :)
Karen Marie said:Hi Tina looked for the pic but didnt see it....when you bake this cake you bake until almost set not completely because the cake will continue to cook as you are letting the cake cool in the oven but I m sure it will be fine,,,just next time leave out that last 10 min...yes it makes a very tall cake that is why you need the 3" pan. You can put the ganache on anytime just let it set up before you cut the cake...I bet it tastes devine! Oh it probably took the extra time because of all the additions....you did great!
Tina T said:Hi Ladies,
I baked my cheesecake last night also, (when all the kids were asleep). I was too afraid to try a water bath since it was my first time using the springform pan, so I followed the recipe by puting the pan of water on the bottom rack. Karen, Oh my goodness, I did not realize that the cheesecake was going to be so tall. Did I do it right? It's double the height of my usual cheesecakes. It didn't completely set up in the center by 50 minutes so I cooked it additional 10 minutes and then another 10 minutes. I took a picture so I can show you and you can tell me if I did it right. It smells really good!!! I made a Snickers cheesecake. Thank you Karen for the recipe. I have never made ganache before and I wasn't able to put the ganache on it before I put it in the fridge, it was 2am. Karen, can I still put the Ganache on it or is it too late? I still have some things to do on it, so I will post a picture tomorrow. Thanks for all the tips and encouragement. I also want to make some roses out of modeling chocolate, which I have never made or worked with modeling chocolate either. Wow, lots of firsts for me on this cheesecake! Thanks for all the help!! Looking forward to see you all's pictures. :) -
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Permalink Reply by Gretchen Belsome on
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Hey guys think Project #2 was a great sucess. Lots of great pictures and sharing. Thanks everyone and a special thanks to Karen for all she did to help us with it.
We need ideas for Project #3.... Do we want to do Halloween for October??? Some other speciality cake.
Thanks
Gretchen -
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Sounds great....pumpkins, apples, pears, sweet potatoes, carrots....all fall produce....yummmmmm
Maybe some kind of quick bread? -
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bread sounds good... or pies!!!
Karen Marie said:Sounds great....pumpkins, apples, pears, sweet potatoes, carrots....all fall produce....yummmmmm
Maybe some kind of quick bread? -
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