Monday, October 10, 2011

NEW YORK CHEESECAKE


Raspberries, hazelnuts, whipped cream and chocolate filigree .... topping
a decadent cheesecake... what could be better?
Looks complicated? Actually, making a cheesecake is very easy.
It takes time to bake, and it takes time to cool and then chill, but putting
together the ingredients couldn't be easier.
Cheesecakes can be made well ahead of time, freeing you up to do
other things.


Prepare crust by pressing crust ingredients into springform pan.
Bake crust while you prepare the cheesecake batter.


This recipe calls for 5 packages cream cheese so I chose to use my
large mixer to whip the cream cheese and sugar together.
I added the other ingredients except the eggs and mixed
just until they were incorporated.


I transferred the batter to a large mixing bowl because it is important
to use only a whisk to add the eggs.


Scrape batter into prepared pan and it is ready for the oven.


Remove to a wire rack to cool.
Loosen cake from rim of springform pan using a thin knife.
Cool completely before refrigerating.


The raspberry sauce can also be prepared, cooled and refrigerated
 a day ahead.


A plain unadorned cheesecake  ... like a canvas prepared and
ready for color and design.


Cutting the cheesecake into serving sections makes it vastly easier to
 serve up the pieces after the garnish is in place.


Spoon a layer of raspberry glaze evenly on the top, allowing some
to drizzle down the sides


Add a crown of stabilized whipped cream using a
piping bag and large decorating tip.


These chocolate filigree shapes can be made days in advance.
I like to use chocolate wafers that are used to dip candy.
They harden and dry very quickly .. they keep their shape
and do not get soft.
No these are not a random design ... they are not meant to be a key
as someone suggested.  If you look closely you will see that they are dear
 little acorns ... on a stick that will disappear into the whipped cream.


There you have it .. a plump raspberry and a chocolate acorn on each serving.


There is a time to decorate and a time to stop decorating....
there is a time to embellish and a time to stop embellishing...
but I'm on a roll so I pop on a toasted hazelnut.


Then I filled each raspberry indention with raspberry sauce ...
totally unnecessary ... but so much fun ... besides today
is Thanksgiving day.


I piped another bead of whipped cream around the bottom ...
just because I had some left over and because I like to share ...
don't count the calories.


NEW YORK CHEESECAKE

1 ¼ cups graham cracker crumbs
3 tbsp. butter or margarine, melted
2 tbsp. sugar

Combine crumbs, butter and sugar; press onto the bottom of
10-inch springform pan.  Bake at 350 ° for 8 minutes.

5 pkg. (8oz.) cream cheese, softened
1 ¼ cups sugar
1 tbsp. vanilla
1 cup sour cream
3 tbsp. flour (scant)

In a large mixing bowl, combine the softened cheese, sugar and vanilla;
beat until smooth, scraping down the bowl several times.
Add sour cream and flour; mix just until incorporated.

4 eggs

Whisk eggs together; add about ¼ egg mixture at a time to cheese
batter, whisking just until combined.
Scrape cheesecake batter into prepared springform pan.
Place a shallow pan of hot water on lowest rack in oven.
Bake cheesecake on middle rack in preheated 350° oven for 1 hour,
or until barely set.
Turn oven off; open oven door a crack and wait for 15 minutes before
removing cheesecake to rack to cool.
Loosen cake from rim of pan with a thin knife
Cool completely before covering with plastic wrap and refrigerating.
To serve: remove sides of pan and place on serving plate.
Cut cake into desired serving slices using a sharp hot knife blade. 
To heat blade: dip knife into a tall container (carafe)
 of very hot water and wipe with a paper towel.
Repeat after each cut.
Garnish as above if desired.

Raspberry Glaze

2/3 cup sugar
3 tbsp. cornstarch
½ tsp. lemon juice
1 1/3 cups raspberry juice

In small saucepan, blend sugar, cornstarch and lemon juice.
Add raspberry juice and bring to a boil.  Boil for 1 minute,
stirring constantly: cool.

Stabilized Whipped Cream

1 tbsp. cold water
1 tsp. unflavored gelatin

Heat water and gelatin until gelatin is melted.  Cool but keep it
liquid.  (Place in a bowl of hot water)

1 cup whipping cream
1/3 cup powdered sugar
1/2 tsp. vanilla

Whip the cream, powdered sugar and vanilla until soft peaks form,
then slowly add the gelatin while whipping until stiff.







3 comments:

  1. Oh my word, what a gorgeous creation! Was it as good as it looked? I'm sure there were no leftovers, but I wish I could have had a taste! Tysan wonders if you could send us one....

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  2. Judy, this has got to be the best looking concoction you ever posted! I don't even have to ask, I just know it was absolutely deeeeliscious! Would love a piece right now.

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  3. Mother, so gorgeous. If I'd see that in a bakery somewhere I'd think it was pretty but sure it wouldn't be near as good as it looked. With your food...it's even better than it looks...if that's possible. You outdid yourself on this one.

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