Cheesecake

Cheesecake Recipe


33 graham cracker squares, crumbled
4 ounces unsalted butter, melted, plus additional for brushing the pan
1 tablespoon sugar
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 egg yolks
1/3 cup heavy cream

• 
  Preheat oven to 300 degree F.
• Brush some of the melted butter around a 9 by 3 inch cake pan.
• Adhere parchment to the bottom and the sides.
• In a small bowl,combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar.
• Press 2/3 of the mixture into the bottom of the parchment lined pan.
• Place remaining crumbs on a sheet pan and bake both the crust and remaining mixture for 10 minutes.
• Reserve the additional crumb for sides.
• In a mixer with a paddle attachment, beat sour cream for 10 seconds.
• Add the cream cheese and sugar and mix on low for 30 seconds.
• Scrape the bowl.
• In a separate container, combine vanilla, eggs, yolks and heavy cream, with the mixer on medium.
• Slowly pour the liquid mixture in.
• When half of it is incorporated ,stop and scrape.
• Continue adding the mixture until the rest of the ingredients are incorporated.
• Once completely combined , pour into the cooled crust.
• Shake the pan a little to get rid of all the bubbles.
• This will prevent any cracks.
• Lower temperature to 250 degree F.
• Place cheese cake into a preheated water bath, in the oven for 1 hour .
• Turn the oven off and open the door for one minute.
• Close the door for one more hour with the oven turned off.
• Remove cheese cake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
• When ready to serve, place the entire cake pan into a hot water bath for about 15 minutes
• Unmold onto an cake round or serving dish.
• Take the remaining graham cracker mixture and press onto the side of the cake.
• To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

CREME FRAICHE CHEESECAKE

CREME FRAICHE CHEESECAKE WITH HONEY-RUM-ROASTED PINEAPPLE
Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted1
tablespoon sugar

Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 vanilla bean, split lengthwise
2 large eggs
3/4 cup crème fraîche or sour cream

Topping
1 extra-sweet pineapple, peeled, cut into 1/2-inch-thick rounds, cored
1 cup water
1/4 cup honey
2 tablespoons sugar
2 tablespoons dark rum

• Preheat oven to 350°F. Blend all crust ingredients in bowl.
• Press mixture over bottom of 9-inch-diameter spring-form pan with 23/4-inch sides.
• Bake until golden, about 12 minutes.
• Transfer to rack; cool.
• Wrap outside of pan with 2 layers of foil.
• Reduce oven temperature to 325°F.
  
• For filling: Using electric mixer, beat cream cheese in large bowl until fluffy.
• Gradually beat in sugar.
• Scrape in seeds from vanilla bean and blend 1 minute.
• Beat in eggs 1 at a time.
• Mix in crème fraîche.
• Transfer filling to crust.
• Place cheesecake in roasting pan.
• Add enough hot water to roasting pan to come 1 inch up sides of spring-form pan.
  
• Bake cake until top is dry-looking and slightly puffed, about 1 hour.
• Turn off oven.
• Let cake cool in closed oven 1 hour.
• Remove from water bath.
• Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
  
• For topping: Preheat oven to 400°F.
• Place pineapple rings on large rimmed baking sheet.
• Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally.
• Pour syrup over pineapple.
• Roast pineapple 12 minutes.
• Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer.
• Cool pineapple on sheet.
• Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.)
  
• Drain pineapple, reserving syrup.
• Cover top of cheesecake with some pineapple; stir remainder back into syrup.
• Serve cake with remaining pineapple syrup.
• Makes 12 servings.

Water Bath Cheesecake

Water Bath Cheesecake

5 1/2 ounces graham cracker crumbs (1/2 cup)
6 tablespoons butter
1 tablespoon sugar
20 ounces cream cheese, softened
6 tablespoons sugar
3 eggs
3 egg yolks
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla
3/4 cup sour cream
1 tablespoon sugar
1/4 teaspoon vanilla

• Preheat oven to 350.
• Line outside of a 9 inch springform pan with double layer of aluminum foil (to prevent leaks).
• Mix graham cracker crumbs, sugar and butter.
• Press into bottom of the springform pan.
• In large bowl, mix cream cheese and sugar.
• Beat well.
• Stir in eggs and egg yolks.
• Stir in lemon juice and vanilla.
• Pour cheese mixture over graham cracker crust.
• Set springform pan in a large roasting pan.
• Pour hot water into the roasting pan so it comes about halfway up the side of the springform pan.
• Place in oven and bake for 50 minutes.
• Mix sour cream, sugar and vanilla and spread over baked cheesecake.
• Bake for 10 more minutes.
• Remove from oven and cool.
• Refrigerate until chilled.
• Remove sides of springform pan.