April 01, 2009
April 1, 2009
Welcome to the first edition of Cheesecake Chatter. If you love cheesecake (and who doesn't)? you will want to make sure you are among some of the first ones to see new recipes, learn new tips and share some of your own stories about cheesecakes and making this wonderful dessert.
Because you don't live near a bakery doesn't mean you have to go without cheesecake~Hedy Lamarr
Why Cheesecakes?
I have always enjoyed making cheesecakes and when I decided to start a web site, cheesecake recipes seemed to be a logical topic to work with. Even though I have been making them for years, I was a little naive about just how many types and flavors of cheesecakes there are until I actually got started with my site.Every time I think I have seen every recipe imaginable, I find 20 more...What I'm learning from this is that there will always be new recipes to try. I think the variety of recipes available is only limited by our imaginations. I hope you enjoy cheesecakes as much as I do and I'm hoping you
submit some of your favorite recipes
to share with others.
Cheesecake Tip #1
Use quality cheesecake pans so they hold the batter better with a tight seal so there is leakage. The cheesecakes usually release more easily with quality pans.Cheesecake Mishaps
When it comes to making cheesecakes, I think we all have stories to tell about problems we have encountered. A very common problem is cracking on the top and even if we are very careful, it's just something that happens. I have had two mishaps lately.
The first one was when I made a cheesecake that had a brownie bottom. The brownie crust had to be partially baked before topping with the cheesecake batter and baking some more. When it was finished baking, the it looked like it was done but when I cut into it for the guests, the brownie bottom was totally uncooked.
Everyone said it was good though because it was fudgy and gooey. It just didn't look the way I expected it to and I was a little embarrassed at first but since everyone seemed to enjoy it, I quickly got over my embarrassment.
The second time was over the holidays when I was in the middle of doing several things at one time to get ready for a family get together. When the timer went off I checked on the cake and it didn't appear to be quite finished. I set the timer for a few more minutes but in the meantime I got a phone call from a friend and was doing laundry and various other things at the same time.
When the timer went off the second time, I must have been in another part of the house and didn't hear it. An undetermined amount of time later, I went into the kitchen and couldn't find the cheesecake. It was quite an uh oh moment when I opened the oven door and saw the very over baked cheesecake sitting there. I was going to try to salvage it but it looked like it was past the point of saving. At least that was the one and only time I had to throw a cheesecake away.
Now I would love to hear about any mishaps you might have had. Please submit to my Contact Me page and I will post there as well as in the next newsletter if you are willing to share.
Free Giveaway
Since you're already a subscriber to Cheesecake Chatter your name has been entered for a chance to win a free cheesecake mix. If you want your name to be entered again, all you have to do is mention the contest on your blog or web page and send the link to me via my "Contact Me" page.
Just click here and it will take you there.
The winner will be announced in the April 30 edition of Cheesecake Chatter.
Recipes
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. Spring form pan. Refrigerate for 30 minutes.
Filling:
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water
In a blender or food processor process strawberries and cornstarch until smooth. Pour into a saucepan and bring to a boil, stirring frequently for 2 minutes. Set aside 1/3 cup strawberry sauce. Cover and refrigerate remaining sauce for serving.
With an electric mixer, beat the cream cheese until light and fluffy. Gradually blend in milk then add the lemon juice and mix well. Add eggs one at a time and blend after each addition. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.
Bake at 300 degrees for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes and then run a knife around edge of pan to loosen without removing the rim. Cool 1 hour longer then refrigerate for at least eight hours. Remove the side of pan before serving. Thin chilled strawberry sauce with water if desired; Serve the chilled strawberry sauce with the cheesecake if desired.
Crust:
24 chocolate wafer cookies
1 tablespoon granulated sugar
1/4 cup (1/2 stick) butter,melted
Filling:
10 ounces of dark chocolate, chopped
4 (8 ounce) packages of cream cheese, softened
1 and 1/4 cups granulated sugar
2 tablespoons granulated sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces of dark chocolate, chopped
1 tablespoon granulated sugar
Crust:
Preheat oven to 350 degrees.
Spray a 9 inch spring form pan with non stick cooking spray. Chop cookies in food processor until finely ground and stir in the sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom of prepared pan. Bake for 5 minutes then set aside to cool while preparing filling.
Filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water and cool until chocolate is lukewarm but still able to be poured. Blend cream cheese, sugar,and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
Topping:
Stir cream, 6 ounces chocolate and sugar in heavy medium saucepan over low heat until smooth. Cool slightly and pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.
Before serving, release pan sides and garnish with chocolate curls. Let stand 2 hours at room temperature before serving.
This is a slightly different version of the Red Velvet Cheesecake that was recently submitted to my web site by a reader.
Crust:
1 and 1/2 cups chocolate cookie crumbs (chocolate graham crackers or oreo crumbs)
1/4 cup melted butter
1 tablespoon granulated sugar
Preheat the oven to 325 degrees. Stir together cookie crumbs, butter and tablespoon of sugar then press into a 9 inch spring form pan and set aside..
Filling:
1 and ½ cups granulated sugar
1 tablespoon granulated sugar
4 (8 ounce) packages of cream cheese (softened)
4 eggs
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup milk
2 teaspoons vanilla extract
1 teaspoon white vinegar
2 (1 ounce) bottles red food coloring
Beat 3 packages of cream cheese and 1 and 1/2 cups sugar with electric mixer until smooth. Add the eggs one at a time and blend after each addition. Add the next six ingredients and beat until fluffy. Pour batter over crust.
Bake at 325 degrees for 10 minutes and then reduce the heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm. Turn off oven and leave cheesecake in oven for 30 minutes.
Remove cheesecake from oven, run your knife along the outer edge of cheesecake and cool on wire rack for 30 minutes. Refrigerate for 8 hours.
Topping:
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (16 ounce) box confectioners sugar
Beat remaining package of cream cheese and butter until smooth. Gradually add confectioner's sugar and vanilla, beating until smooth and creamy. Spread evenly over top of cheesecake.
Garnish with chocolate syrup or shaved premium dark chocolate as desired.
I hope you enjoyed the first issue of Cheesecake Chatter.
Debbie