August 25, 2004

Cheesecake: Clogging Arteries Never Sounded So Good

I've done it! I've finally done it! I've baked my first crack-free cheesecake. Oh dear velvet-skinned custard, how I love you so! With your creamy innards and melt-in-your mouth taste, how can anyone resist? Oh sweet graham cracker crust, how could you... Stick to the bottom of the pan?!

So close I was to the perfect cheesecake. So close! The crust had stuck to the bottom of my springform pan, and it was totally my fault. But heck, scraping it off and eating it is fun as well. :)

It was Sunday that started it all. My aunt, with her love of sweets, a large appetite, and slim waistline had requested a cheesecake from me. Ah, how my chest swelled with pride. Finally! Someone appreciated how much my baking has improved! Then, I remembered my previous attempts and all pride had been abandoned. Sighing to myself, I headed off to the local supermarket and bought the missing ingredients.

Assembling the ingredients, I made sure I didn't over mix anything, and carefully scraped the sides of the bowl. The crust came out of the oven looking a bit wet. I ignored it and shoved it into the fridge for cooling. I waited a bit, then poured the filling into the crust without it being totally cool. Big mistake. I'll make sure I slap myself before doing that again.

"Into a water bath this time!", thought I. Half-heartedly, I stuck it into the oven. An hour and a half later, the cheesecake had the characteristic unset middle. I was surprised at the height of the cake and its smooth top. I shut the door for 45 minutes, and took it out to cool. Gasp! No cracks! And a light brown patch to boot. I leapt with glee. Well, until I cut it. Oh well, the important thing is that the cheesecake is perfect. :) I had a slice, and I regretted using all cream cheese instead of 2/3's cream cheese. After all, there was 1 cup of heavy cream in there. Man, it was tasty. Too bad it was two days worth of fat for me. Eh, a good cheesecake is always worth it.

New York Style Cheesecake:

  • 1 Cup Graham Cracker Crumbs

  • 5 TBs. Butter; melted

  • 3 TBs. Powdered Sugar


  • 24 oz Cream Cheese; softened

  • 1 Cup Sugar

  • 1 Cup Heavy Cream

  • 3 large eggs

  • 1 Tsp. Vanilla Extract

  • 1 Tsp. Lemon Juice(optional)

Prepare the crust: Mix all the ingredients together, pour into a parchment lined and greased 9-inch springform pan. Press down firmly and bake for 10 minutes in a preheated 325F oven. Refrigerate for at least 15 minutes.

Prepare the filling: Cream the cream cheese until smooth. Slowly add the sugar until a creamy consistency is achieved. Continue mixing and add in the heavy cream slowly. Scrape down the bowl. At a low speed, add the eggs one at a time, taking care not to overeat. Add the vanilla extract and beat to combine. Pour into crust.

Cover the bottom of the springform pan and place into a roasting pan. Pour boiling water into the pan until it reaches 1/3 of the way up the springform pan. Place into the oven. Bake until the edges of the cake are set, and the center is still wobbly (upwards from an hour). Briefly open the oven door and close again, with the heat off. Let cake sit for an hour. Remove the cake from the oven and loosen from the edge of the pan if necessary. Cool to room temperature and transfer to a refrigerator overnight.

Posted at 12:54 AM in Sweets.

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Sweetness. Bake me a pie!!!!!!

Posted by Ben at 10:22 on August 28, 2004. #

yum...make me one too xP

Posted by Eric at 01:05 on August 31, 2004. #

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