Chefmom's Classic Cheesecake
Classic Cheesecake
3 pounds cream cheese, softened at room temperature
1 1/2 cups sugar
2 tsp vanilla
juice from 1 lemon
3 large sized whole eggs
2 egg yolks
crust:
2 cups ground graham cracker crumbs
1/3 cup sugar
1 stick butter, melted
To prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan. Mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together. Press firmly onto the bottom of the pan. Set aside and preheat the oven to 325°.
In the bowl of a heavy mixer, beat the cream cheese with the paddle until smooth. Scrape and add the sugar, beat on low speed until smooth. Scrape the bowl. Add the vanilla and lemon juice, beat in the eggs, one at a time. Scrape the bowl well and combine. Scrape the bowl well to ensure even mixing, you should have a smooth batter. Pour into the pan, all the way to the top and set the pan into a larger pan. Set in the oven and then pour the hottest tap water into the outer pan. This is a water bath.
Bake until the center is just firm, but when you tap the side the center will jiggle like firm jello. Don't worry, it will firm up when it cools. You don't want to overbake this cake, this will cause cracking and a dry texture. Remove from the outer water pan and set on a level surface and cool until room temperature. Then place in the refrigerator overnight.
When you are ready to remove the cake from the pan, have ready, the plate you want your cake to be on, and another plate or board covered in plastic wrap. Hold the pan over a burner on your stove, not to heat the pan, but you want to melt the butter to release the cake. Keep the pan turning so you don't overheat, turn over onto the plastic covered board and hold on an angle, tap the edge firmly on the counter until you feel the cake release it's seal. Turn out onto the board and immediately turn over onto the plate.
Store the cheesecake in the refrigerator. If you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.
You can freeze the baked cake successfully for several months. After removing from the pan, freeze on a sheet pan, then wrap well in plastic and then again in foil. Label and freeze for up to several months. To thaw, place the whole cake, still wrapped, in the refrigerator overnight.
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A Note from Chefmom.....
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Well, I didn't come up with this recipe ratio all on my own. Years ago, when I was first making Cheesecakes, I started with a recipe, everyone said it was the best they had ever had, so I never moved onto any other recipe. It originated from the "All Butter, Fresh Cream, Sugar Packed, No Holds-Barred Baking Book" by Judy Rosenberg. I can highly recommend both her books. She is a "to the point" writer and her recipes are top notch!!
Also, for every cheesecake I have made, maybe not pumpkin, but you could do a pumpkin with this recipe, I use this recipe and then add the additional flavors. The ideas are endless!! Use your imagination....
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