Chef Claudia McQuillan explains an easy way to make a cheesecake that is as good as one fresh from the bakery.
* Note: The most important thing to remember when making a cheesecake is to use a springform pan.
Cheesecake Crust
Ingredients:
1-3/4 graham-cracker crumbs
1 Tbs. sugar
1 stick unsalted butter, melted
Preparation:
Combine graham-cracker crumbs, sugar and melted butter in a bowl with a fork. Press evenly in a springform pan. Place in oven. Bake 15 minutes at 375 degrees, remove and cool.
Cheesecake Filling
Ingredients:
3 lbs. cream
1-1/2 cups sugar
1 Tbs. vanilla extract
1 vanilla bean
3 large eggs, room temperature
2 large egg yolks, room temperature
1 Tbs. fresh lemon juice
Preparation:
Using an electric mixer on its medium setting, combine cream cheese, sugar, vanilla and vanilla-bean scrapings in a large bowl until light and fluffy--about one minute. Add eggs and egg yolks with lemon juice, then combine for 30 seconds. Pour filling into springform pan over crust. Place roasting pan filled with hot water on bottom rack of oven. Bake for 1-1/2 hours at 300 degrees.
Cheesecake Topping
Ingredients:
1 cup sour cream
1/4 cup sugar
Preparation:
Bring the sour cream to room temperature, then combine with sugar. Spread over the cheesecake. Bake for seven minutes. Cool completely and refrigerate. Cover the top of the cake with strawberries or other fruit garnish.
Variations
- Make chocolate marble cheesecake by melting three ounces of bittersweet chocolate and adding that to a third of the batter.
- To make a raspberry cheesecake, add one package of fresh raspberries to the batter.
Resources Chips and Dips: More Than 50 Terrific Recipes
by Claudia McQuillan
Chronicle Books, 1997
Order this title from Amazon.com.
Guests Claudia McQuillan
Chef / Cookbook Author / Gelson's / Mayfair SuperMarkets
E-mail:
claudiamcq@aol.com
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