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.