Basic Cheesecake
Cheesecake is technically a
torte. Tortes are similar to cakes, but
they have no or very little flour. There may be flour in the crust, but there
is none in the filling, and the topping usually has none or very little. There are three parts to a cheesecake. The
crust, the filling and the topping.
The crust should go with the flavors used in
the cheesecake and the topping.
Traditionally cheesecake has a crumb crust. This is usually made from graham crackers,
but just about any hard cookie (like gingersnaps or vanilla wafers) or cracker
can be made into a crumb crust. The
crust allows for some opportunity for creativity. So try something new. Many people like using Oreo cookies in a
crumb crust. I prefer to use chocolate
wafers instead. Basically, crumb crust
consists of crumbs, a little sugar and butter.
Often chopped nuts are added.
Sometimes candy can be melted over the crumb crust before the filling is
added.
The filling can be plain cheesecake or
flavors can be added. I have seen swirls
of jams or jellies add to the filling before baking. Occasionally fresh berries can be added to
the filling. More often only flavorings
are added. Chocolate, coffee, and
caramel are often used. More often
liqueurs are used to flavor the cheesecake.
I would be careful about adding too much to the filling. Adding acid (like lemon juice) can affect the
cheesecake.
The topping can make the cheesecake simple,
elegant or special. The topping gives
the opportunity for creativity to soar.
The topping should give a clue to the flavoring of the cheesecake or
complement the flavors of the cheesecake and/or the crust. Often cheese cake is served with fruit
toppings. The fruit can be fresh or
cooked. Canned pie filling often works
very well. An elegant topping could include rosette of
whipped cream, dribbles of chocolate syrup, chopped toasted nuts, toasted
coconut, and various types of chocolates and candies. Special toppings may reflect the occasion or
holiday, for instance making a chocolate spider web on top of a pumpkin
cheesecake for Halloween, confetti candy topping for a birthday cheesecake, or
sparklers for Fourth of July.
Cheesecake can have a very far range of
flavors, textures, and visual appeal.
Let yourself be creative and explore possibilities. Most of all have fun with it.
This Week’s Challenge
Many cheesecakes can be made simply
by adding to a basic cheesecake recipe. Your challenge is to use this following
recipe or find a different recipe to make your basic cheesecake recipe. I recommend trying several and decide on one
to make your own.
Tip for this Week –
Cheesecake
A trick a friend taught me is to add
a little sour cream to soften the cream cheese.
This can make all the difference in the world. The more sour cream added the softer the
cheesecake. The recipe calls for ¼ C
sour cream. I usually add more sour
cream unless I’m adding a soft ingredient, like pureed pumpkin for pumpkin
cheesecake.
The correct method of baking the cheesecake
is to wrap the bottom and sides of the spring form pan in foil and place the cheesecake
in a pan of water. The water adds
humidity to the oven. It’s my
understanding that this helps to keep the top from cracking. I experimented with this, with the two
cheesecakes below and found that both cheesecakes cracked on top. The cracks are caused when the cake expands
during baking. When the cheesecake cools
the cracks come back together. I never
worry about the cracks, because the topping covers them. So my advice is to try it yourself and decide
what works best for you. If you use
foil, use heavy duty foil and do not make a seam by folding two pieces
together. Take every precaution to keep
the water from seeping into the cheesecake.
This Week in Punkin’s
Kitchen
Basic Cheesecake
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| Basic cheesecake served with fresh berries |
One Package
graham crackers (about 8 crackers), crushed
¼ C Sugar
¼ C Butter,
melted
24 oz. Cream
cheese, use good quality
1 C Sugar
¼ C Sour
cream
4-5 Eggs
1 T Vanilla
2 C Sour
cream
½ C Sugar
1 t Vanilla
 |
| Ingredients for the crust. I used Girl Scout Shortbread Cookies |
1. Crush
the crackers or cookies is a Ziploc bag or process in a food processor.
 |
| Place the cookies is the processor with the sharp blade. |
 |
| Process into fine crumbs. |
2. Place
in a small mixing bowl. Add the sugar
and stir to blend.
 |
| Blend the sugar into the crumbs |
3. Add
the melted butter and mix to combine.
 |
| Butter added. Stir to moisten all the crumbs. Do not saturate the crumbs with the butter |
 |
| There is a slight color change to the crumbs that are moistened. Stir until all the crumbs change color. |
4. Press
into the bottom of an 8 inch springform pan and set aside.
 |
| Spread the crumbs in the bottom of the pan. I like to use my fingers to firmly press the crumbs evenly. |
 |
| Another method to press the crumbs in place is to use the bottom of a glass. Be sure to cover the seam at the edges well. |
5. Bake
at 350 degrees for five minutes. And
allow to cool.
 |
| The crust should be slightly brown around the edges. |
 |
| The ingredients for the filling. |
6. With
an electric mixer, beat the cream cheese and first sour cream together.
 |
| Make sure all ingredients are room temperature. The cream cheese will whip easier and with less lumps. The sour cream will help with this |
 |
| Add the sugar and blend well. If adding a sweet ingredient, consider reducing the amount of sugar. |
7. Add
the sugar and mix until smooth.
8. Add
the eggs one at a time, making sure the each egg is well blended before adding
the next egg.
 |
| Add the first egg and blend completely before adding the next egg. |
 |
| All the eggs added. The filling will be thin and the color should be light yellow. |
9. Stir
in the first vanilla and pour into the spring form pan.
 |
| Add the vanilla or other flavorings at this stage. |
 |
| Wrap the outside of the pan with foil. Use a single sheet of heavy duty foil with not seams. |
10. Bake
at 350 degrees for one hour.
 |
| Place the cheesecake in a pan of water. |
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| The cheesecake will come out puffy. Allow the cake to cool enough to settle down. |
11. The
cheesecake should come out puffy and settle as it cools. When it has settled.
The Topping
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| Ingredients for the topping. |
12. Mix
the second sour cream, sugar and vanilla.
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| ix the ingredients and pour over the top of the warm cheesecake |
13. Pour
over the cheesecake and return to the oven for 5-10 minutes or until set.
 |
| The topping will be thin. Spread to make the top even. A design can be made with chocolate syrup at this point. |
 |
| Bake five minutes until set. It will look thin, but slight translucent around the edges. It will firm up when chilled. |
14. Chill
several hours before serving.
 |
| Fruit toppings can be added before Removing the ring of the pan. Loosen the clasp. Check to make sure the cake is coming away from the ring. |
 |
| Use a knife to loosen the edge of the cheesecake before removing the ring. |
 |
| The cheesecake can be decorated at this point. This is a plain cheesecake. |
 |
| When cutting the cheesecake use a wet knife and clean it after each cut. Wet the knife again for the next cut. |
Variations:
Chocolate Cheesecake
- ½ lb. melted chocolate may be added to the cheesecake after the eggs have
been added.
Lemon Cheesecake - grated
lemon rind may be added with the vanilla after the eggs have been blended. This goes for orange, lime and grapefruit, as
well.
Pumpkin Cheesecake - add 1 C pumpkin puree after the
eggs and 1 t cinnamon, ½ t ginger and ¼ t cloves instead of the vanilla. Check out the Pumpkin
Cheesecake posted on 2015-10-19.
Chocolate Chip
Cheesecake - Mini chocolate chips may be added.
Try adding different
liqueurs or flavorings like jams or jellies
Try different kinds
of crumb crusts, like gingersnaps for the pumpkin cheesecake. I even found a crust made of pretzels.
Have fun
experimenting.
Basic Cheesecake
Most cheesecakes can be made by adding to a basic recipe. This is the one I came up with a long time ago, early in my cooking experience. I may look at a recipe for cheesecake to figure out how I can modify this recipe.
Ingredients
- s graham crackers
- 1/4 C Sugar
- 1/4 C Butter, melted
- 24 oz. Cream cheese
- 1 C Sugar
- 1/4 C Sour cream
- 4-5 Eggs
- 1 T Vanilla
- 2 C Sour cream
- 1/2 C Sugar
- 1 t Vanilla
Instructions
1. Crush the cracker is a Ziploc bag or process in a food processor. 2. Place in a small mixing bowl. Add the sugar and stir to blend. 3. Add the melted butter and mix to combine. 4. Press into the bottom of an 8 inch spring form pan and set aside. 5. Bake at 350 degrees for five minutes. And allow to cool.6. With an electric mixer, beat the cream cheese and first sour cream together. 7. Add the sugar and mix until smooth. 8. Add the eggs one at a time, making sure the each egg is well blended before adding the next egg. 9. Stir in the first vanilla and pour into the spring form pan. 10. Bake at 350 degrees for one hour. 11. The cheesecake should come out puffy and settle as it cools. When it has settled. 12. Mix the second sour cream, sugar and vanilla. 13. Pour over the cheesecake and return to the oven for 5-10 minutes or until set. 14. Chill several hours before serving.
Details
Prep time: Cook time: Total time: Yield: 12 servings, 8" cheesecake
Lime Cheesecake (or
lemon, orange or grapefruit)
Recipe
for Basic Cheesecake above.
 |
| Ingredients for the lime topping |
2
lg. Limes
½ C Sugar
3 T Cornstarch
1/8 t Salt
1 C Water
2 Egg yolks, beaten
2 T Butter
1/3 C Lime juice, fresh squeezed
2 t Grated lime rind
Green food coloring (optional)
Prepare the
cheesecake as directed in the recipe for Basic Cheesecake. Add 2 T grated lime rind and a drop or two of
food coloring when you add the vanilla to the cheesecake. I recommend that you grate the rind from both
limes. Then juice the limes for the
topping.
 |
| Add the grated lime peel and green food coloring with the vanilla. |
 |
| Prepare the filling. |
 |
| Using a micro grater, grate the peel of both limes. Add 2 T to the filling and reserve the rest for later. |
Bake the cheesecake as directed. Allow the cheesecake to cool slightly and add the sour cream topping. Chill the cheese cake thoroughly.
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| Baked lime cheesecake cooling.tion |
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| Add the sour cream topping. |
Once the cheesecake is completely chilled, finish it with a lime topping. I make a half batch of the filling for lemon meringue pie. A can of Key Lime pie filling can be used, too.
 |
| Ingredients for the LimeTopping |
 |
| Canned pie filling or fresh pie filling. |
1. In
a small saucepan, mix the sugar, cornstarch and salt. Whisk to blend.
 |
| Sugar, salt and cornstarch |
 |
| Slowly add the water. |
2. Slowly
add the water, stirring constantly to prevent lumps. It will look very milky.
3. Place
over medium heat and stir constantly until the mixture comes to a boil,
thickens and becomes translucent. Cook
one minute longer and remove from the heat.
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| It is done when it looks translucent. |
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| Sir constantly to prevent lumps and scorching. |
4. In
a small bowl beat the egg yolks and add a little of the hot mixture and beat. This is an important step called
tempering. Tempering the eggs prevents
the egg from cooking before it is incorporated causing chunks or flakes of egg.
 |
| Beat the egg yolks. |
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| Add a small amount of the cornstarch mixture to temper the yolks |
5. Then
add the yolks to the hot mixture, whisking constantly until the yolks are well
blended.
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| Working quickly whisk in the eggs. |
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| Return to the heat and cook one minute. |
6. Return
to the heat and cook one minute stirring constantly.
7. Remove
from the heat and add the butter. Whisk
until the butter is melted and absorbed.
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| Add the butter and whisk until it melts and blended. |
 |
| Add the lime juice and rind. |
8. Add
the lime juice, rind and food coloring.
Whisk to blend well.
9. Allow
the toping to cool to room temperature.
 |
| The chilled lime cheesecake |
 |
| Add the lime topping and chill until time to serve. |
10. Whisk
the topping and place over the top of the cheesecake.
11. Chill
until time to serve.
Lime Cheesecake
This is a variation of the basic cheesecake. It can easily be lemon, orange, grapefruit or any other citrus fruit.
Ingredients
- 2 Limes, large
- 2 C Crumb crust
- 1 Basic Cheesecake recipe
- 1 T Lime rind grated
- 2-3 drops Green food coloring
- 1 Sour cream topping
- 1/2 C Sugar
- 3 T Cornstarch
- 1/8 t Salt
- 1 C Water
- 2 Egg yolks, beaten
- 2 T Butter
- 1/3 C Lime juice
- 2 t Lime peel, grated
- 2-3 drops green food coloring
Instructions
1. Make a crumb crust according the recipe for basic cheesecake.2. Prepare the filling as directed in the basic cheesecake recipe, adding 2 T grated lime rind with the vanilla.3. Make the sour cream topping as directed in the basic cheesecake recipe.4. Chill until ready to serve..5. In a small saucepan, mix the sugar, cornstarch and salt. Whisk to blend. 6. Slowly add the water, stirring constantly to prevent lumps. It will look very milky.7. Place over medium heat and stir constantly until the mixture comes to a boil, thickens and becomes translucent. Cook one minute longer and remove from the heat. 8. In a small bowl beat the egg yolks and add a little of the hot mixture and beat. This is an important step called tempering. Tempering the eggs prevents the egg from cooking before it is incorporated causing chunks or flakes of egg.9. Then add the yolks to the hot mixture, whisking constantly until the yolks are well blended. 10. Return to the heat and cook one minute stirring constantly.11. Remove from the heat and add the butter. Whisk until the butter is melted and absorbed. 12. Add the lime juice, rind and food coloring. Whisk to blend well. 13. Allow the toping to cool to room temperature. 14. Whisk the topping and place over the top of the cheesecake. 15. Chill until time to serve.
Details
Prep time: Cook time: Total time: Yield: 9" cheesecake, 12 servings
Vegetable of the Week
Sautéed Mushrooms
1 lb. Mushrooms (your choice, I like crostini or
baby portabella)
4 T Butter, unsalted
2 T Sherry or other white wine
Granulated garlic
Salt and Pepper to taste
 |
| The ingredients |
1. Wash
the mushrooms and prepare them. I
usually leave them whole, but they can be quartered or sliced. Chefs recommend that mushrooms be wiped and
not washed. Mushrooms have natural liquid
and washing them adds more liquid. I love
the liquid from mushrooms, so I prefer to wash them.
 |
| Washed and trimmed mushrooms |
2. Over
medium heat, melt the butter in a skillet that will accommodate all the mushrooms.
A splash of oil can be added to keep the butter from scorching.
 |
| Unsalted butter resists burning better than salted butter. |
3. Once
the butter is melted, add the mushrooms.
Stir to coat the mushrooms in the butter. Watch them closely.
|
| Saute until the mushroom reduce in size. |
4. When
the mushrooms have reduced in sized and released some of their liquid, add the
wine and seasonings. Continue to gently
stir until the liquid bubbles.
 |
| I usually use sherry, you can use the wine you have plan for the meal. |
5. Cook
until the liquid is reduced to the desired amount and the alcohol is cooked
out.
6. Serve
with steak, roast beef, baked chicken or pork chops. Other grilled or roasted meats can go well
with sautéed mushrooms.
Note: Soy sauce or Worcestershire sauce can be used
instead of the wine. I like mushrooms
this way too.
Sauteed Mushrooms
This is an easy side dish that adds rich deep flavors
Ingredients
- 1 lb. Mushrooms
- 1/4 C Butter, unsalted
- 2 T Sherryor other wine
- 1/4 t Garlic powder
- to taste salt and pepper
Instructions
1. Wash the mushrooms and prepare them. I usually leave them whole, but they can be quartered or sliced. Chefs recommend that mushrooms be wiped and not washed. Mushrooms have natural liquid and washing them adds more liquid. I love the liquid from mushrooms, so I prefer to wash them.2. Over medium heat, melt the butter in a skillet that will accommodate all the mushrooms. A splash of oil can be added to keep the butter from scorching.3. Once the butter is melted, add the mushrooms. Stir to coat the mushrooms in the butter. Watch them closely.4. When the mushrooms have reduced in sized and released some of their liquid, add the wine and seasonings. Continue to gently stir until the liquid bubbles.5. Cook until the liquid is reduced to the desired amount and the alcohol is cooked out.6. Serve with steak, roast beef, baked chicken or pork chops. Other grilled or roasted meats can go well with sautéed mushrooms.Note: Soy sauce or Worcestershire sauce can be used instead of the wine. I like mushrooms this way too.
Details
Prep time: Cook time: Total time: Yield: 4 servings
Also this week - Street party
I live on a great street. All the neighbors know each other. We often get together for sports events,
food (yes we all foodies), movies and games.
All ages are there from babies to seniors. We had relatives visiting at one house, and I
know it was a busy week. I made pasta
and made a meal around it for all the neighbors. Cesar Salad with my homemade dress (posted ),
garlic toast, homemade pasta with oven roasted vegetables and Italian sausage,
and ricotta cheesecake (coming up in a future post). The dinner turned out well
and was greatly appreciated. It was the
first time in a while that all the neighbors were out.
Happy Cooking!
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