New York Style Cheesecake

It's not a cheesecake blog until there is at least one recipe for a New York style cheesecake.

New York Style Cheesecake
Makes 1 - 9 inch spring form pan
Ingredients:
4 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1-1/2 cups sour cream
1/2 cup heavy whipping cream
1 3/4 cups white sugar
1/8 cup cornstarch
1 fluid ounce amaretto liqueur
1 teaspoon vanilla extract
5 eggs
1 egg yolks

Directions:

1. Bring all ingredients to room temperature.
2. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C).
3. Wrap the outside of a 9 inch spring form pan with foil.
4. Generously butter the inside of the pan.
5. In a large bowl, beat cream cheese and butter until smooth.
6. Mix in sugar and cornstarch.
7. Blend in sour cream and whipping cream.
8. Add amaretto and vanilla.
9. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition.
10. Pour batter into prepared pan.
11. Pour mixture into prepared spring form pan.
12. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake).
13. Bake on the center rack of oven for 70 minutes.
14. Turn oven off and allow to cool with oven door open for one hour.
15. Remove cake from water bath.
16. Chill at least 3 hours before removing from spring form pan.
    

How To Make Yogurt

Another ingredient in a lot of cheesecakes is yogurt. Since we've made goat cheese, let's try something a bit harder, yogurt. It's not too much harder, it just needs a constant temperature to set correctly. During the winter months, this may be a bit harder than summer months. Let's try it anyway, shall we?

You will need a double boiler, or a large pot with a smaller pot to sit inside it. A candy thermometer, a wire whisk or metal spoon, containers to put the yogurt in to thicken, an igloo type of cooler, or heating pad to keep the temperature steady, or a gas pilot light.

Ingredients:
1 8oz container of plain cultured yogurt
8 cups milk (goat, cow, 2%, whole, skim, whatever)
2 cups cream (optional)
2 T powdered milk (optional) - this helps thicken the yogurt

Directions:

1. Sterilize all containers, spoons and pots.
2. put enough water in the larger pot for the smaller pot to have water half way up the sides.
3. Bring the water to a boil.
4. pour milk, powdered milk, and cream into the smaller pot, then place it in the boiling water.
5. Put the thermometer in the milk and stir continually until the milk reached about 180* F, do not let the milk boil.
6. Keep the milk at 180* for two to three minutes, then kill the heat.
7. Place pan in sink of cold water and let it cool until it reaches between 105* and 110* F
8. Stir the yogurt until it is smooth and liquid, then add it to your milk.
9. stir until it is well incorporated into the milk.
10. Pour the yogurt mixture in sterilized containers and place on pilot light, heating pad, oven, or cooler (If using cooler, pour warm tap water around the jars)
11. cover and leave alone for about 6 hours.
12. your yogurt should be thickened now and can be put in the fridge. Yogurt will keep for about 2-3 weeks in the fridge.

Now you're ready to make yogurt cheesecake, or even yogurt cheese. Enjoy and happy cheesing!

Pick Your Fruit!

Many kinds of fruit are used in cheesecakes, Some of them probably shouldn't. To me, banana does not sound good as a cheesecake additive, however to other's it might.
I love cheesecakes with a hint of lemon or other citrus. Strawberries and cherries are also wonderful in cheesecake. My favorite of the berries though is cranberry. yum!


Here is a listing of fruit I've seen in cheesecakes, take your pick and enjoy.

Citrus: It adds just a hint of something, if too much is added, it will bake the cheesecake coagulate though.

Peaches: Always a favorite during the summer months. Use lemon juice and sugar to prevent browning.

Blueberries: Not as tart as raspberries or blackberries, but still adds a unique taste.

Blackberries & Raspberries: Wonderful for summertime or anytime. Seeds could be a problem for people with dentures or cavities.

Strawberries: One of the all time favorites for toppings.

Cherries: The traditional topping for a New York cheesecake.

Apricots: My grandfather's favorite fruit, care must be made to prevent browning of fruit.

Kiwi: My son loves these fuzzy things, once again seeds could be a problem. Make sure they are ripe, otherwise they are way too tart.

Bananas: Go well with kiwi. Not a favorite of mine though, could be good with peanut butter, though.

Apples: Do nothing for the smoothness of the cheesecake, but if you use the right kind could add a bit of zip to your cake.

Grapes & Raisins: They add a nice flavor. Raisins go well with nuts and other dried fruit.

Cranberries: I love cranberries. My son has been known to eat whole cans of cranberry sauce in one setting. These are excellent in cheesecake if sweetened enough.

Pineapple: A sweet addition to any cheesecake, fresh or canned.

Chocolate Peppermint Cheesecake

One of my favorite things about the holidays is peppermint ice cream. I love mint chocolate ice cream almost as much as I love Coldstones' cheesecake ice cream, (but that's something to be enjoyed when you're by yourself and you can indulge in a whole bucket for yourself.) Anyway, mint ice cream is just about one of the best Christmas treats, especially the peppermint ice cream. These recipes are reminisce of peppermint ice cream, and you don't have to wait until Christmas to have them ;)

Chocolate Peppermint Cheesecake
Ingredients:
1 c. graham cracker crumbs
3 T melted butter
3 T sugar
3 8-oz pkg. cream cheese
3 eggs
4 1-oz squares white baking chocolate
3/4 c. sugar
1/2 c. crushed candy canes
whipped topping
red and green sugar (optional)

Directions:

1. Mix graham cracker crumbs, 3 T sugar and melted butter together to make crust.
2. Press mixture into bottom of 10″ spring form pan. Bake crust at 325°F for 10 minutes.
3. Cool.
4. Mix cream cheese and 3/4 c. sugar until just blended. Add eggs, one at a time, mixing after each until blended.
5. Melt white chocolate in double boiler and stir into cream cheese mixture. Gently fold in crushed candy canes.
6. Pour mixture over cooled crust.
7. Bake 45-50 minutes at 325°F or until center is almost set.
8. Cool completely, then refrigerate for (at least) 4 hours.
9. When ready to serve, spread a thin layer of whipped topping on top of cheesecake and sprinkle with more crushed candy canes and red and green sugar.

Peppermint Cheesecake
Ingredients:

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatin
1/4 cup water, cold
16 ounces cream cheese
1/2 cup sugar
1/2 cup milk
1/4 cup peppermint candies, Crushed
1 cup whipping cream, whipped
3 ounces milk chocolate candy bars, finely chopped

Directions:

1. Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
2. Bake at 350 degrees F., 10 minutes.
3. Cool.
4. Soften gelatin in water; stir over low heat until dissolved.
5. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
6. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
7. Fold in whipped cream and chocolate.
8. Pour over crust.
9. Chill until firm.
10. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Chocolate Mint Meringue Cheesecake

Ingredients:
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
2 tablespoons sugar
24 ounces cream cheese, softened
2/3 cups sugar
3 large eggs
1 cup mint chocolate chips, melted
1 teaspoon vanilla extract
3 large egg whites
7 ounces marshmallow creme

Directions:

1. Combine crumbs, margarine and 2 tbsp sugar; press onto bottom of 9-inch spring-form pan. Bake at 350° F. for 10 minutes.
2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition.
4. Blend in melted mint chocolate and vanilla; pour over crust.
5. Bake at 350° F. for 50 minutes.
6. Loosen cake from rim of pan; cool before removing rim of pan.
7. Chill.
8. Beat egg whites until soft peaks form.
9. Gradually add marshmallow creme, beating until stiff peaks form.
10. Carefully spread over top of cheese- cake to seal.
11. Bake at 450° F. for 3 to 4 minutes or until lightly browned. Yield: about 10 servings.
    

Mint Chocolate Candy Cheesecake

Ingredients:

1 cup chocolate wafer crumbs
3 T butter, melted
3 packages (8-ounces each) cream cheese, soften
2/3 cup sugar
3 eggs
1 package (6-ounces) semi-sweet chocolate
1/2 cup chopped Andes mint candies
1/2 cup sour cream
1 teaspoon vanilla

Directions:
BASE:

1. Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
2. Bake at 350°F for 10 minutes.

BODY:

1. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
2. Add eggs, one at a time, mixing well after each addition.
3. Blend in chocolate, mint wafers, sour cream and vanilla; pour over crust.
4. Bake at 350°F for 50 minutes.
5. Loosen cake from rim of pan; cool before removing rim of pan.
6. Chill.
7. Garnish with additional mint candies, if desired.

Makes 6 servings

Cranberry Swirl Cheesecake

Merry Christmas All :)

This one really looks good, I'll have to remember to try it.

Cranberry Swirl Cheesecake

1 1/2 cups vanilla wafer crumbs
4 tablespoons melted butter
3 envelopes unflavored gelatin
2 cups water
2 pounds cream cheese
5 eggs -- separated
1 teaspoon vanilla
2 tablespoons orange juice
1 tablespoon orange peel
1 cup sugar
3/4 cup sugar
2 tablespoons water
1 3/4 cups cranberries

1. Pat crumbs and butter into 10" springform.
2. Soften gelatin in water, set aside.
3. Blend cream cheese, egg yolks, vanilla, juice, peel and sugar.
4. Gradually add 1 3/4 cup of the gelatin.
5. Beat egg whites (reserve 1 T for garnish) stiff and fold into cheese mixture.
6. Refrigerate 30 - 45 minutes.
7. Cook sugar, water and cranberries until skins pop (5 minutes).
8. Add remaining gelatin, puree and refrigerate until mixture mounds.
9. Marble cream cheese and cranberry mixture in crust, refrigerate overnight.
10. GARNISH: Dip 6 whole cranberries in reserved egg white, roll in sugar and set for 1 hour.

For more than 130 cheesecake recipes and other ones as well, you can visit my newly opened forum The Grafted In Cookbook, come and share your recipes, critique others, or just come in for a cuppa.

How to Make Sour Cream

Our next installment for the homestead cheesecake maker wannabe is making sour cream.

Traditionally, sour cream was made by letting fresh cream sour naturally. Natural occurring bacteria in the cream including, Streptococcus, Leuconostoc, as well as various Lactobacillus created the acid flavor in the cream. Today, commercially made sour cream is produced by inoculating a pasteurized cream with a pure mixture of bacteria. Once the product has thickened it is re-pasteurized and the bacteria is killed.

Some tips I found online: Never boil sour cream because it will curdle immediately. To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently. (This is why my stroganoff always curdles. ) Now two ways of making sour cream.

Method 1
Ingredients:
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

Instructions:

1. In a double boiler bring the fresh cream up to 180 degrees.
2. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours.
3. Stir and refrigerate.
4. The batch will keep approximately 3-4 weeks, refrigerated

Method 2
Ingredients:
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk

Instructions:

1. Mix all the ingredients in a bowl over warm water.
2. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon.
3. Keep in the refrigerator until you want to use it.
4. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before.
5. For better texture refrigerate for 24 hours before serving.

Eggnog Cheesecake

This is a lovely cheesecake, just in time for the holidays. You may recognize this recipe from a popular baking email list, this is the original recipe, without modification. This really looks good and if done right, the presentation is excellent.

Eggnog Cheesecake
12 servings
3¼ hours 10 min prep


2 (5 1/2 ounce) packages chocolate laced pirouette cookies
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 cups eggnog, cold
2 cups milk, cold
2 (3 1/2 ounce) packages instant vanilla pudding or French vanilla instant pudding
1 tablespoon rum
1/8 teaspoon nutmeg, ground
Cool Whip
holiday ribbon, 36 inches (optional)
parchment paper (10 inch by 10 inch piece)

1. 
   Trace springform pan onto a piece of parchment. Place in bottom of pan before continuing. (This will help in getting cake out of pan easier).
2. Reserve one cookie for garnish.
3. Cut 1 inch piece off one end of each of the remaining cookies.
4. Crush 1 inch pieces into crumbs; set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and margarine until well mixed.
5. Press crumb mixture firmly into bottom of 9-inch springform pan.
6. Beat cream cheese at low speed until smooth.
7. Gradually add 1 cup of the eggnog, blending until mixture in very smooth.
8. Add remaining eggnog, milk, pudding mix, rum and nutmeg.
9. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan.
10. Chill until firm, about 3 hours.
11. Run hot metal spatula or knife around edges of pan before removing sides of pan.
12. Press remaining cookies, cut side down, into sides of cake. Wrap ribbon around cookies and tie.
13. Just before serving garnish with Cool Whip and reserved cookie.
14. Tie ribbon around cake if desired.