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Everyone loves cheese cake, right? Well everyone I know loves cheese cake, so I have found a nice cheese cake makes a perfect gift for any occasion. I've tried several recipes over the years, trying to recreate the incredible cake they made at a restaurant called La Petite Le Bon, near my high school. I still haven't found a recipe quite like theirs, but through trial and error I have created my own recipe that I think is just about perfect. Let me know what you think.
The most difficult thing about making a GOOD cheesecake is the waiting.
1. Start with room temperature eggs and cream cheese (at least two hours of waiting)
2. Let the cake cool on a rack for at least two hours before going in the fridge.
3. Let the cake CHILL in the fridge for at LEAST four hours.
However, if you can manage all that waiting, your cheese cake will be truly divine.
Let's get started, shall we?
The most difficult thing about making a GOOD cheesecake is the waiting.
1. Start with room temperature eggs and cream cheese (at least two hours of waiting)
2. Let the cake cool on a rack for at least two hours before going in the fridge.
3. Let the cake CHILL in the fridge for at LEAST four hours.
However, if you can manage all that waiting, your cheese cake will be truly divine.
Let's get started, shall we?
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Signing UpStep 1Ingredients.
INGREDIENTS:
FILLING:
3 8oz packages of (full fat) cream cheese room temperature
8 oz (full fat) sour cream
3/4 cup heavy whipping cream
1 1/3 cup sugar
1/4 cup corn starch
1 tbs pure vanilla extract
3 large eggs
CRUST:
About 30 graham cracker squares (15 full-sized rectangles)
1/2 stick butter
1/4 cup sugar
Optional:
~zest of one lemon for filling accent
~and/or zest and juice from one lemon for topping
~additional 8 ounces sour cream (You will probably buy a pint so this is not an extra purchase)
~fresh or frozen berries for alternate topping
~2 tablespoons sugar for either topping option
FILLING:
3 8oz packages of (full fat) cream cheese room temperature
8 oz (full fat) sour cream
3/4 cup heavy whipping cream
1 1/3 cup sugar
1/4 cup corn starch
1 tbs pure vanilla extract
3 large eggs
CRUST:
About 30 graham cracker squares (15 full-sized rectangles)
1/2 stick butter
1/4 cup sugar
Optional:
~zest of one lemon for filling accent
~and/or zest and juice from one lemon for topping
~additional 8 ounces sour cream (You will probably buy a pint so this is not an extra purchase)
~fresh or frozen berries for alternate topping
~2 tablespoons sugar for either topping option
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Just one thing: My taste is a bit strange, and honestly, this and the other cheesecake recipe (the one simply labeled "cheesecake") taste like glue to me. I've found out that this is the sour cream, as most of the earlier recipes that I've eaten don't have sour cream in them. I found a substitute, you use 1 tbsp. of butter and ~7/8 cup of buttermilk. This seems to be a good fix (at least in the mix).
PS: A good buttermilk substitute is 1 cup of milk and 1 tbsp. of lemon juice, put them in a cup and let it sit for 5-10 minutes.
I have my own little cooking variation to your instuctable. Nothing in the following improves the taste of your recipe it is FANTASTIC, only the presentation.
After a number of tries I find your cooking temperature and time results in the "cake" falling and cracking. There is no doubt a sweet spot to pulling the cake from the oven but the temp is pretty high and the spot has been to narrow for me to capture. I believe a slower cook at 300F for 1 hour (the telltale is when the surface starts to look dry), then turning off the oven and letting the cake and oven cool together works very well. This results in a flat, crack-free cake. Unfortunately without the honey color of your version, but as they say there is no free lunch.
It also adds to the visual of the finished product if you add a little melted dark chocolate to a couple of ounces of batter and drizzle the mix onto the cake surface (I put it in a squeeze bottle). Run a knife or chopstick through the dark batter to get a pattern.
A pic of yesterdays cake is shown. My wife came home from work and was super impressed!
k
The recipe makes slightly more batter than will fill (leaving 1" freeboard) a 10" diameter x 2 3/4" springform pan. This is about 13 cups of batter. My suggestion is to do the math associated with the volume of the pans that you own.
Alternatly finding a pan that holds about 4.5 cups of batter would allow the recipe to be convienently divided by 3. While I am by no means an expert baker I think that time would be the variable to really be concerned with, but the tell-tale honey colour would make me comfortable with the experiment. I am not sure that reducing the baking temp, someones suggestion, is the right way to go, or just to check for doneness frequently.
My sense is that smaller pans = less surface cracking; a good thing for we obsesive people.
I would be interested in other peoples experience and opinions.
k
I will work on modifying my recipe more specifically and will be sure to let you know what I come up with.
I have 6 of these mini forms myself and used them at Christmas to give away many small cheese cakes. They are the perfect size for two people to share and still have a little left for a midnight snack!
I do know you need to reduce the heat to 325* and make sure to take them out of the oven a lot sooner, like 45 minutes is usually right, and make sure they are low in the oven.
Maybe I will try this out, it looks DELICIOUSLY delicious, great job.
+1 rating.