If you've ever made a cheesecake and had it bomb (and I have), then you'll want to watch this video. Chef trained, she teaches that the key to a good cheesecake is not filling the batter with too much air. Too much air means that the cake will rise up and then collapse during the cooking/cool down stage. In order to prevent this from occurring, beat the ingredients to a minimum. The recipe is first, and the video link is at the bottom.
This simple cheesecake is creamy and rich with just a tiny bit of sour to balance the sweetness. It's easy to make and is always at the top my "most requested desserts" list!
Cheesecake Filling
2 pounds softened cream cheese (four 8 ounce bars)
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
Chef Malgieri suggests using the following crust and its variations
3 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
Crust with almonds: Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients
Crust with pecans: Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients.
(YouTube link)
This simple cheesecake is creamy and rich with just a tiny bit of sour to balance the sweetness. It's easy to make and is always at the top my "most requested desserts" list!
Cheesecake Filling
2 pounds softened cream cheese (four 8 ounce bars)
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
- Set a rack in the middle level of the oven and preheat to 325 degrees.
- Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth. Stop the mixer and scrape the mixing bowl and beater/paddle.
- Add the sugar in a stream, mixing until just combined. Stop and scrape.
- Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape.
- Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
- Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch.
- Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan.
- Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.
Chef Malgieri suggests using the following crust and its variations
3 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
- In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
- In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
- Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.
- Bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through.
Crust with almonds: Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients
Crust with pecans: Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients.
(YouTube link)
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