Difference between revisions of "Cheesecake"
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(Created page with '=General= * Cheescake is a custard. As such, it should be cooked in a water bath, with the water coming up 2/3 of the way of the cheescake. * It is best if it can sit overnight i…') |
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| − | + | Cheesecake is a custard. As such, it should be cooked in a water bath, with the water coming up 2/3 of the way of the cheesecake. It is best if it can sit overnight in the fridge | |
| − | + | ||
| − | + | =Good Eats Cheesecake= | |
| + | ==Ingredients== | ||
| + | ===Crust=== | ||
| + | * Graham crackers (crumbled, but do it yourself don't get the crumbs in a box) | ||
| + | * 4 oz unsalted butter, and some for the pan | ||
| + | * 1 tbs sugar | ||
| + | ===Cake=== | ||
| + | * 20 oz cream cheese | ||
| + | * 1.25 cups sour cream | ||
| + | * 1 cup sugar | ||
| + | * 1 tbs vanilla | ||
| + | * 2 eggs + 3 yolks | ||
| + | * 1/3 cup heavy cream | ||
| + | ==Prep== | ||
| + | * Preheat oven to 300F | ||
| + | * Brush some melted butter on 9x3" cake pan (not springform), add parchment to cover bttom & sides | ||
| + | ==Process== | ||
| + | ===Crust=== | ||
| + | * Combine the rest of the butter & graham crackers + 1 tbs sugar in the pan and tamp lightly | ||
| + | * Bake for 10 minutes. Bake the leftover crumbs too, on a cookie sheet | ||
| + | ===Cake=== | ||
| + | * Beat sour cream with paddle for 30 seconds | ||
| + | ** Add cream cheese & sugar, beat on low for 30 seconds | ||
| + | ** Bead on med-high until smooth, scraping as needed | ||
| + | ** Cool before continuing | ||
| + | * In a separate bowl combine eggs, vanilla, and cream | ||
| + | * Put mixed to medium, slowly add wet goods | ||
| + | ** Scrape after half of it is in | ||
| + | ** Once completely mixed, pour in cooled pan with crust | ||
| + | |||
| + | Lower oven to 250. | ||
| + | * Bake in a water bath with a towel under the pan for 1 hour | ||
| + | * Open door 1 minute, turn off oven | ||
| + | * Close door & bake 1 more hour | ||
| + | |||
| + | Let sit at least 6 hours (overnight is best) in the fridge. Put leftover graham cracker crumbs on side. | ||
| + | |||
| + | [[Category:recipes]] | ||
Revision as of 10:06, 27 December 2011
Cheesecake is a custard. As such, it should be cooked in a water bath, with the water coming up 2/3 of the way of the cheesecake. It is best if it can sit overnight in the fridge
Good Eats Cheesecake
Ingredients
Crust
- Graham crackers (crumbled, but do it yourself don't get the crumbs in a box)
- 4 oz unsalted butter, and some for the pan
- 1 tbs sugar
Cake
- 20 oz cream cheese
- 1.25 cups sour cream
- 1 cup sugar
- 1 tbs vanilla
- 2 eggs + 3 yolks
- 1/3 cup heavy cream
Prep
- Preheat oven to 300F
- Brush some melted butter on 9x3" cake pan (not springform), add parchment to cover bttom & sides
Process
Crust
- Combine the rest of the butter & graham crackers + 1 tbs sugar in the pan and tamp lightly
- Bake for 10 minutes. Bake the leftover crumbs too, on a cookie sheet
Cake
- Beat sour cream with paddle for 30 seconds
- Add cream cheese & sugar, beat on low for 30 seconds
- Bead on med-high until smooth, scraping as needed
- Cool before continuing
- In a separate bowl combine eggs, vanilla, and cream
- Put mixed to medium, slowly add wet goods
- Scrape after half of it is in
- Once completely mixed, pour in cooled pan with crust
Lower oven to 250.
- Bake in a water bath with a towel under the pan for 1 hour
- Open door 1 minute, turn off oven
- Close door & bake 1 more hour
Let sit at least 6 hours (overnight is best) in the fridge. Put leftover graham cracker crumbs on side.