posted on Aug, 22 2011 @ 04:05 PM
OK Mblah has gone and made us all hungry again, but didn't provide dessert, so here is dessert.
Cheesecake (This is the classic recipe).
What you got to have.
6 tablespoons unsalted butter.
1 1/2 cups graham cracker crumbs.
2 tablespoons sugar.
Pinch fine salt (Do not use Kosher salt or sea salt).
2 pounds cream cheese, at room temperature.
2 cups sugar.
1 cup sour cream.
6 large eggs, lightly beaten.
2 tablespoons vanilla paste, extract, or fresh vanilla bean.
1 teaspoon finely grated lemon zest.
1 teaspoon finely grated orange zest.
1 cup red jelly (not jam) raspberry, or strawberry.
1/2 pint sliced strawberries.
1/2 pint fresh raspberries.
1/2 pint fresh blueberries.
How to do it:
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Melt the butter, covered in the microwave, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining
butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the
edges. Bake until golden brown, 15 to 18 minutes. Cool to room temperature.
Wrap the bottom and up the sides, but not over the top, of the pan with foil and put in a roasting pan.
For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy,
scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; DO NOT
over whip. Pour into the cooled crust.
Bring a kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come
about halfway up the side of the springform pan. Bake for 1 hour and 10 minutes. The outside of the cake will set but the center will still be
At about 1 hour of cooking stir together the remaining sour cream, sugar and vanilla. Spread over the top of the cooked cheesecake and return to the
oven for 5 minutes. Then turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour.
Remove cheesecake from the roasting pan to a rack and do not remove the spring form ring. Run a knife around the edges and cool to room temperature.
Cover (not cling wrap) and refrigerate at least 8 hours or overnight.
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly. Refrigerate until ready to serve.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each
piece. Pour berries on top of the cake.
Leave you diet in the other room.