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    Seven Pound Cheesecake-Base


    Source of Recipe


    The Computer Chef


    Recipe Introduction


    This recipe is the base for all of the Cheesecakes that I have made over the past 20 years. You will need to set aside at least 7 hours to complete this project as it needs a considerable amount of attention throughout the baking and cool down process. Once you have mastered this technique for making cheescakes, then the world of flavors and combinations will open up for you to a plethora of choices to satisfy you cheesecake desires.


    List of Ingredients


    • Philadelphia Cream Cheese (or sub brand) 5lbs, room temp
    • Eggs - 10 ea @ room temperature
    • Sugar - 3 cups, Split into two groups 1 cup and 2 cups
    • Honey - 1/2 pound
    • Vanilla - Use pure Boubon or Madagascar Vanilla..NO Extract
    • Graham Cracker Crumbs - 1 Box
    • Butter - 1 Pound Unsalted Melted
    • Cinnamon - ground 1 Tablespoon


    Instructions


    1. Combine Graham Cracker crumbs, 1 cup sugar, cinnamon, and a pinch of salt....that's right...salt in a Mixing bowl. Mix well and pour in the melted butter while combining it with your finger until all crumbs are well coated. You should be able to squeeze some together and it will stick. If it doesn't add more butter until that consistency is reached
    2. Take your 9" Springform pan and remove the bottom. Cover the bottom with parchment paper or wax paper and reinsert it into the springform ring and close the latch. Spray the inside of the ring with non stick spray.
    3. Press the mixed crumb mixture into the bottom of the pan with the flat backside of your knuckles and make sure it is evenly distributed. You can run a ridge around the outer edge if you like a wrap around crust.
    4. Place the room temp cream cheese in the bowl of your mixer and beat until smooth using the paddle. Or if you have a mixer that only has beaters, use a medium high speed until smooth.
    5. Add the sugar and beat on high speed until you can not feel sugar grains when you taste test
    6. Add the honey and the vanilla until they incorporate.
    7. Add the eggs one at a time and please resist the temptation to chunk 'em in all at once. This is very important to the final texture, and you will be glad you resisted tempatation when you get to taste the dessert.
    8. Once all of the eggs are incorporated you are ready to pour the mixture into the prepared springform pan. Make sure the springform pan is resting on a cookie sheet before you pour.
    9. Once the mixture is in the pan, tape the pan down upon the cookie sheet gently several time to remove any air pockets that may have formed. This problems that can be caused by air pockets can not be repaired after introducing the cake to the over.
    10. Now this is where this recipe gets a little weird. You are going to bake this at 200 degrees!!!! For about 3 hours. NO KIDDING. The reason for this is that the extremely low temperature will allow the egg content of the cake to souffle' thus making the dense cheesecake still light to the taste. Around 2 and a half hours the cake will start to rise up above the top of the pan.....No worries. Just jiggle the edge of the pan slightly. If you see ripples from center to edge, keep cooking. But, if the ripples are only in the dead center you can turn the oven off.
    11. Once you turn the oven off you need to open the door of the oven a crack and let the heat out. This should take about an hour.
    12. After the oven is room temperature, remove the cookie sheet with the cake pan and place it gently on the counter. Allow the cake to cool to room temperature. This can take 2-4 hours.
    13. Once cooled to room temperature, place 4-5 toothpicks in the surface equal distance apart and drape with plastic wrap. Make sure the seal is complete, cheesecakes love to pick up flavors from the fridge.
    14. Wait, until tomorrow and then remove the cheesecake from the oven. Take a moist long knife around the outer edge to loosen any stuck parts and then loosen the spring mechanism. You should have a perfect vanilla cheesecake. Once you get this method down, combinations like cherry/white chocolate; kahlua/bailey's cream; Raspberry with Reisen Carmels....etc.....well you see what I'm sayin....
    15. Have a blast


    Final Comments


    Once you master the base cheesecake, you'll blow your friends and family away with the outrageous combinations you'll come up with. Just remember...the more liquidy the added ingredients mix better in the batter as swirls than in pools. Enjoy....LIVE......LOVE......FOOD
 

 

 

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