Who does not love a decadent cheesecake? Creamy, rich and delicious. I made my first cheesecake when I was 18 years old. This was my favorite dessert and I love to bake. I decided to bake until I had the perfect cheesecake recipe. Call me young and impetuous. I believed just one existed. Fast forward to today. Having never counted but 1000 plus cheesecakes later, I have learned to respect all cheesecake recipes.
Cheesecakes are not difficult to bake. Follow the most basic of rules and your first cheesecake will be beautiful and delicious.
For your first cheesecake, and those to follow, a firm, well made cheesecake pan is key. I cannot emphasize this strongly enough. A firm, tight, leak proof springform pan, of heavy gauge carbon steel will deliver an evenly baked cheesecake. A well made pan is worth it's weight in gold. A one time purchase will save you many hair pulling hours of frustration. Well made does not warp. The cheesecake will not stick to the sides. A well made pan will last several lifetimes. Always use the proper size pan called for in the recipe.
Of equal importance, make certain all ingredients are at room temperature. This includes the eggs and the cheese. This will ensure easy, and thorough mixing with no lumps. Three to four hours brings the refrigerated ingredients to room temperature.
With regards to the ingredients, do your measuring and chopping ahead of time. Line up all of your ingredients. Prep work allows you to relax and enjoy this experience. Quality of ingredients is of great importance. For the recipe below, Philadelphia Brand Cream Cheese is wonderful. Do not use a no name, cheaper brand cream cheese. They tend to be greasy. Good ingredients equal a delicious dessert.
Technique is important. Beat the cream cheese thoroughly. Add the sugar slowly. Mixture should look creamy, not granular. Use a rubber spatula to scrape the sides of the bowl. Add the eggs one at a time, scraping sides of bowl until mixture is creamy.
Follow the directions. Use all ingredients, measuring accurately. Listen to your oven. Not all ovens heat evenly. Most ovens have hot spots, therefore, center your cheesecake in the oven. This will ensure it bakes evenly. When you take your cheesecake out of the oven, place it on a level rack. This will aid in the cooling process and protect your delicate hot cheesecake from tilting or cracking. Cardinal rule here: Cool your cheesecake completely before you refrigerate. It must be completely cool, room temperature. Just a quick note to remember: Blend means to blend. Beat means to beat. Mix means to mix. Following word instructions matter as much as your ingredients.
I have had family fights about the proper technique for slicing a cheesecake. Most people just grab a knife and attempt to hack away. Hence, the family fights! A container, perhaps a heat proof measuring cup or even a large mug filled with Very Hot Water. Place your large knife in hot water before slicing. People eat with their eyes. A hot wet knife allows for a beautiful slice of cheesecake. Steaming hot water is perfect.
Here is a recipe I feel is perfect for a beginner or master chef. The chocolate will satisfy chocolate lovers yet the cream cheese is rich, creamy and competition worthy. A beautiful blend of cheesecake heaven. This recipe converted an avid cheesecake hater to worshiper. Enjoy!
Decadent Triple Chocolate Cheesecake
Cookie Crust Ingredients: 20 Chocolate sandwich cream cookies, crushed well. Add 4 tablespoons of butter to the cookie crumbs. Blend well. Press the cookie blend into the bottom of your 9 inch springform pan. Cover the entire bottom, pressing firmly with fingers.
Decadent Triple Chocolate Cheesecake Filling Ingredients
19 oz. cream cheese
2/3 cups sugar
5 Eggs
cup sour cream
cup heavy whipping cream
1/3 cup Creme de Cacao (liquor store)
1 1/4 teaspoon vanilla extract
10 oz. semisweet chocolate, melted gently
4 oz. German sweet chocolate, grated
In a large bowl, combine cream cheese and sugar.
Beat with an electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in sour cream, whipping cream, Creme de Cacao and vanilla extract.
Stir in melted semisweet chocolate and grated German chocolate.
Pour the cream cheese mixture over the crust.
Bake at 350 degrees F for 15 minutes.
Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. (My oven is nothing special. I find 1 hour and 10 minutes to be perfect)
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off, return the cake to the oven for an additional 2 hours.
Cool completely on a rack.
Chill, uncovered, overnight.
Do not rush the chilling time of a work of art. Make certain it is properly, completely chilled. Overnight or 12 to 15 hours is wonderful. Try not to place a chilling cheesecake next to something pungent, such as onions, in your refrigerator. You do not want to incorporate that aroma into your Chocolate Cheesecake.
Enjoy and remember to share!
Cheesecakes are not difficult to bake. Follow the most basic of rules and your first cheesecake will be beautiful and delicious.
For your first cheesecake, and those to follow, a firm, well made cheesecake pan is key. I cannot emphasize this strongly enough. A firm, tight, leak proof springform pan, of heavy gauge carbon steel will deliver an evenly baked cheesecake. A well made pan is worth it's weight in gold. A one time purchase will save you many hair pulling hours of frustration. Well made does not warp. The cheesecake will not stick to the sides. A well made pan will last several lifetimes. Always use the proper size pan called for in the recipe.
Of equal importance, make certain all ingredients are at room temperature. This includes the eggs and the cheese. This will ensure easy, and thorough mixing with no lumps. Three to four hours brings the refrigerated ingredients to room temperature.
With regards to the ingredients, do your measuring and chopping ahead of time. Line up all of your ingredients. Prep work allows you to relax and enjoy this experience. Quality of ingredients is of great importance. For the recipe below, Philadelphia Brand Cream Cheese is wonderful. Do not use a no name, cheaper brand cream cheese. They tend to be greasy. Good ingredients equal a delicious dessert.
Technique is important. Beat the cream cheese thoroughly. Add the sugar slowly. Mixture should look creamy, not granular. Use a rubber spatula to scrape the sides of the bowl. Add the eggs one at a time, scraping sides of bowl until mixture is creamy.
Follow the directions. Use all ingredients, measuring accurately. Listen to your oven. Not all ovens heat evenly. Most ovens have hot spots, therefore, center your cheesecake in the oven. This will ensure it bakes evenly. When you take your cheesecake out of the oven, place it on a level rack. This will aid in the cooling process and protect your delicate hot cheesecake from tilting or cracking. Cardinal rule here: Cool your cheesecake completely before you refrigerate. It must be completely cool, room temperature. Just a quick note to remember: Blend means to blend. Beat means to beat. Mix means to mix. Following word instructions matter as much as your ingredients.
I have had family fights about the proper technique for slicing a cheesecake. Most people just grab a knife and attempt to hack away. Hence, the family fights! A container, perhaps a heat proof measuring cup or even a large mug filled with Very Hot Water. Place your large knife in hot water before slicing. People eat with their eyes. A hot wet knife allows for a beautiful slice of cheesecake. Steaming hot water is perfect.
Here is a recipe I feel is perfect for a beginner or master chef. The chocolate will satisfy chocolate lovers yet the cream cheese is rich, creamy and competition worthy. A beautiful blend of cheesecake heaven. This recipe converted an avid cheesecake hater to worshiper. Enjoy!
Decadent Triple Chocolate Cheesecake
Cookie Crust Ingredients: 20 Chocolate sandwich cream cookies, crushed well. Add 4 tablespoons of butter to the cookie crumbs. Blend well. Press the cookie blend into the bottom of your 9 inch springform pan. Cover the entire bottom, pressing firmly with fingers.
Decadent Triple Chocolate Cheesecake Filling Ingredients
19 oz. cream cheese
2/3 cups sugar
5 Eggs
cup sour cream
cup heavy whipping cream
1/3 cup Creme de Cacao (liquor store)
1 1/4 teaspoon vanilla extract
10 oz. semisweet chocolate, melted gently
4 oz. German sweet chocolate, grated
In a large bowl, combine cream cheese and sugar.
Beat with an electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in sour cream, whipping cream, Creme de Cacao and vanilla extract.
Stir in melted semisweet chocolate and grated German chocolate.
Pour the cream cheese mixture over the crust.
Bake at 350 degrees F for 15 minutes.
Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. (My oven is nothing special. I find 1 hour and 10 minutes to be perfect)
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off, return the cake to the oven for an additional 2 hours.
Cool completely on a rack.
Chill, uncovered, overnight.
Do not rush the chilling time of a work of art. Make certain it is properly, completely chilled. Overnight or 12 to 15 hours is wonderful. Try not to place a chilling cheesecake next to something pungent, such as onions, in your refrigerator. You do not want to incorporate that aroma into your Chocolate Cheesecake.
Enjoy and remember to share!
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