Recipe
Baking Cheesecake
Step by Step
The key to perfect cheesecake is in the
baking.
This water bath method bakes the cake
very gently so that it does not darken,
curdle, or crack.
A springform pan works best because
you can remove the cake easily, but muffin tins or any other cake pan will work
fine. If you use a plain cake pan, grease it
well and line the bottom with parchment
paper
1. Preheat your oven to the tempera-
ture recommended in your cheesecake
recipe. To prevent water from seeping
into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up
the sides of the pan. Place the cheesecake
into a jellyroll pan (or any baking pan
with sides) and place the pans into the
oven. Use a teakettle to fill the outer pan
with hot water. Cheesecakes usually bake
for about 1½ hours, so check the bath
after the first hour and refill if necessary.
2. Because cheesecake is very soft, it
can be difficult to judge when it is done
cooking. One way to check for doneness
is to take the cake’s internal temperature
with an instant-read thermometer. The
ideal temperature for a cheesecake is
around 160 to 165 degrees F (70 to 72
degrees C). You can also insert a small
knife into the center of the cake and if it
comes out clean, the cake is done. Some
bakers turn off the oven and leave the
cheesecake in it for an additional hour to
ensure that it sets completely.
3.
Once the cheesecake has been
removed from the oven, it needs to chill
thoroughly--preferably overnight. The
14
cake will have pulled away the edges
of the pan. Carefully run a small knife
around the edge of the pan to loosen any
bits that might stick to the pan
4.
Unclip the clasp at the side of the
pan, watching for any areas that stick.
Carefully lift the outer ring over the
top of the cake. If you used a plain cake
pan and don’t want to serve dessert in
the pan, invert a plate covered with a
sheet of waxed paper over the pan. Tip
the cake pan over the plate, and remove
the pan. Invert a serving plate over the
bottom of the cheesecake, and flip it over.
Remove the top plate and paper, trying
not to peel off the “skin” on the surface
of the cheesecake. Any imperfections can
be covered by chocolate ganache, a fruit
sauce, or a layer of lightly sweetened
sour cream.
5.
For a seamless look, you can
smooth the sides of the cheesecake with a
hot, wet knife. Any toppings or garnishes
can be added at this point.
Chocolate Cookie
Cheesecake
Prep time is 30min - Cook time is 1hr Ready in 11hrs
Ingredients
• 2 cups chocolate sandwich cookie
crumbs
• 2 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 pounds cream cheese, softened
• 1 1/4 cups white sugar
• 1/3 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 eggs
December 2013
• 1 1/2 cups chocolate sandwich cookie
crumbs
• 16 ounces sour cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 1/2 cups semisweet chocolate chips
• 1 teaspoon vanilla extract
Directions
1.
Combine 2 cups cookie crumbs,
melted butter, brown sugar, and cinnamon in a medium bowl; firmly press
mixture evenly onto bottom and 1 inch
up sides of a 10-inch springform pan.
Bake at 350 degrees F (175 degrees C)
for 5 minutes; set aside.
2. In a large bowl, beat cream cheese
until smooth. Gradually mix in 1 1/4
cups sugar, 1/3 cup whipping cream,
flour, and 1 teaspoon vanilla. Beat in
eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared
pan. Top with 1 1/2 cups cookie pieces;
pour in remaining batter.
3.
Bake at 350 degrees F (175 degrees
C) for 45 minutes. Remove cake from
oven. Combine sour cream, 1/4 cup
sugar, and 1 teaspoon vanilla; spread
evenly on cheesecake. Continue baking
for 7 minutes. Turn oven off and leave
in oven 30 minutes. Remove cheesecake,
and let cool completely on a wire rack.
4.
Combine 1 cup whipping cream
and chocolate chips in a saucepan; stir
over low heat until chocolate melts, and
then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm.
Refrigerate until serving time. Should
be at least 8 hours for refrigerator time,
remove about 1/2 hour to 1 hour before
serving, remove ring from springform
pan, decorate to choice and get out your
fork. •
INSIGHT