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 Karen Marie on
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Oh one more thing..,when you are pouring ther batter into the pan dont scrape the lumps of cream cheese stuck to the bottom and sides if there are any...makes yucky lumps and may crack your cake.
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Here are another few variations I didnt have in the basic recipe:
Almond Joy:
crust: substitute crushed chocolate wafer cookies for the graham crackers plus add 1/4 cup finely chopped almonds
Filling: Substitute unsweetened coconut milk for the half and half (in the asian or latin section), add 1 tsp coconut extract, 1/2 tsp almond extract and stir in 1 cup of shredded coconut to the batter at the end
Topping: soft ganache use 8 fl oz heavy cream to 8 oz dark chocolate. Spread on cooled cake and garnish with chopped almonds
For the Mounds flavor omit the almonds and almond extract
Eggnog Cheesecake: Add 1/2 tsp ground nutmeg and 1 tsp rum flavor to the batter. Garnish with rum flavored whipped cream and sprinkle lightly with nutmeg
Creme de Menthe: Make the crust with crushed chocolate wafers instead of the graham crackers. Use heavy cream instead of half and half, add 1 tsp peppermint extract and a few drops of green food color to the batter.
Peach Melba: Drain canned peaches well and measure one cup. Mash them to make a chunky puree. fold into the batter at the end. Pour into crust. Stir 1/2 cup raspberry preserves until smooth and pour in ribbons over batter. Take a knife and swirl gently. Bake -
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Permalink Reply by Stampinsher on
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Oh boy! This sound so yummy and fun with all the different variations. I would love to try this recipe especially since the only type I've ever made was the philly cheese cake recipe on the package of their cream cheese. Another reason that I will try this recipe is because there is no sour cream in it.
Note: My husband has an allergic reaction to fresh sour cream and the cake that I made on project 1 was the first time I ever used sour cream in a cake/dessert/main dish - anything. He ate the cake with no ill effects to our huge surprise! I've always avoided anything with sour cream and typically most cheese cakes have sour cream.
I hope to participate, thanks for sharing! -
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I am not a big fan of sour cream on my cheesecake either Sher....glad he didnt have a reaction...probably something was destroyed in the cooking process...cant wait to see what flavors get chosen!
Stampinsher said:Oh boy! This sound so yummy and fun with all the different variations. I would love to try this recipe especially since the only type I've ever made was the philly cheese cake recipe on the package of their cream cheese. Another reason that I will try this recipe is because there is no sour cream in it.
Note: My husband has an allergic reaction to fresh sour cream and the cake that I made on project 1 was the first time I ever used sour cream in a cake/dessert/main dish - anything. He ate the cake with no ill effects to our huge surprise! I've always avoided anything with sour cream and typically most cheese cakes have sour cream.
I hope to participate, thanks for sharing! -
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Permalink Reply by Mizztry on
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Hi Karen...thanks for inspiring me to do this! I will definately try to participate in Project #2....i have never made cheesecake before! So i may need some help!!! :) Please bare with me!!
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Nothing to it Meera...after you make your first one you will want to make one every week! Just read through the tips and the recipe a few times before you start....I will be glad to answer ALL your questions.
Meera said:Hi Karen...thanks for inspiring me to do this! I will definately try to participate in Project #2....i have never made cheesecake before! So i may need some help!!! :) Please bare with me!! -
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Hey everyone..if you DO get a crack in your cheesecake it will still taste delicious and you can always cover it up with fruit or chocolate!!!
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Permalink Reply by Gretchen Belsome on
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Karen thanks again for heading this one up.... Looks like a great response can't wait to see what we all make!!!! I need to go find my springform pan.... I have one somewhere.
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Thanks Tina.... I know there is a spring form somewhere... but I will do this if I can't find it!!!
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You can not use a 2" high pan for this recipe...you need the 3" high one or you will have cheesecake batter all over your oven....this expands up in the pan while baking....also if you use a larger pan you have to adjust the baking time....it will be better first time around if you use a 9" springform pan...you can get an inexpensive one at Walmart, Kmart, Target, Family Dollar etc...Also if you bake in a water bath please make sure you wrap your pan in foil before you place in the water in case of leaking or you will have one very soggy cake...
The other thing is that once the cake is chilled overnight it will be quite solid and not hard to get out of a cake pan if you dont want to flip it over. -
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I'm excited and so is my Husband! We went out to shop for my new cheese cake spring form pan today! Yippee, I never had one before and I have been making my cheese cakes in a deep dish pie glass pan always before but with this recipe I mentioned it to my PC (Prince Charming) and he said Wow, I've been in the mood for cheese cake what do you need and let's get it! I have a new pan!!! How fun is this!!! So I'm in for sure on this fun project!!!!! Yippee!
Thank you Karen for mentioning to me where to purchase a much needed caking tool. My PC thanks you too! That's two for two (smiling big smiles)! Purchased mine at WalMart in the baking area of all baking pans (not the wedding cake area) the cost for me was $10.97, the brand name is Nordic Ware.
I will be doing a flavored (secret) cheese cake! Need to try something completely different and out of my comfort zone!
Hugs,
Sher -
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I am glad you got a springform pan Sher and once you see how easy cheesecake is you will use it often!
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