Monday, April 27, 2009

Daring Bakers~April Challenge~Cheesecake

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Here's the recipe:
Abbey's Infamous Cheesecake:

2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

My substitutions:
I used a premade oreo crust because I didn't have the time (hence the lack of blog posts this month).
I used 1/3 less fat Philadelphia cream cheese instead of the full-fat version. It still came out great.

Look at these beautiful strawberries! The other week, strawberries were $1/lb at County Market, and I couldn't resist purchasing them and these strawberries tasted great! They were my inspiration for my DB challenge this month.
I ended up making a vanilla cheesecake (yes pretty ordinary) with an oreo cookie crust topped with strawberries.
I actually enjoyed the taste of the cheesecake and the recipe is a keeper (even though I am a NY style cheesecake fan).


chou said...

I love oreo crusts. They make me very very happy.

Diana said...

Crusts and dirt cake are the only ways I like Oreos. I made an oreo crust for my cheesecake and it was great!

genkitummy said...

oreo cookie crusts are great!

Jenny said...

Sounds good to me. Thanks for being a part of the April Daring Bakers Challenge!

Jenny of JennyBakes

Madam Chow said...

I used low fat cream cheese, too, and it worked great. And I'm with you on how great Oreo crusts taste!