Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: spuds on April 08, 2014, 04:25:10 PM
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I have no idea where this recipe came from,but if its yours' claim credit.This is sooooo easy to do.(Apparently not)
Edit,Mrs says I really butchered instructions(I mixed together 2 different recipes),and its a youtube version from Cookingwithsugar.com 'The Best Recipe for Homemade New York Style Cheesecake – The Ultimate Delicious Dessert Idea',watch her video,its better than my directions here,what a fiasco
Still danged good though,LOL! Hey they cant all be gems..(Add embarrassed smiley here)
Corrected instructions
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Crust
1 1/2 C. graham-cracker crumbs
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/2 stick butter, melted
9" Springpan (coat liberally with butter)
Pre heat oven to 325F
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_springpan.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/springpan.jpg)
Side opens up and is removed from base when done cooking
Mix all crumbs with sugar,cinnamon and melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch1.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch1.jpg)
Make crust about 1/8th inch sides and bottom,just mold in with your fingers.
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch2.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch2.jpg)
Cook for 10 minutes while making crust,let cool 5-10 minutes while making filling
Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
All above ingredients should be at room temperature before your begin.
Methods/steps
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process.
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch3.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch3.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch4.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch4.jpg)
Add the sugar a little at a time and continue beating until creamy.
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch5.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch5.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch6.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch6.jpg)
Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch8.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch8.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch9.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch9.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch10.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch10.jpg)
Pour into pan and bake 50-55 minutes Place on the top rack in the middle of a 325 degrees preheated oven.
Now make your sour cream layer with 1 pint sour cream,1/3rd cup sugar,1/2 teaspoon vanilla and one tbs lemon juice.Mix well
Take cake out of oven,let sit 10 minutes,put on sour cream layer.At this point we dropped in some peach preserves and swirled gently into mixture.
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch13.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch13.jpg)
Cook another ten minutes then turn off oven
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch14.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch14.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch15.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch15.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch16.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch16.jpg)
Remove from oven.Let cool on counter for an hour or so
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch18.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch18.jpg)
Remove spring pan outer ring after sitting in refrigerator at least 3 hours,we waited 24 hours.
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch19.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch19.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/spuds/th_ch20.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/spuds/ch20.jpg)
Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
Thats it! Very easy,SUPER rich,we will never eat all this,make sure you have folks to help eat it.
And after overnight in refrigerator this is EXCELLENT,as good as any weve ever eaten.Not hard to do either.(Just hard to post)
.............. :)
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WOW looks good and I don't even care for cheese cake, but I would try that one!
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You did good, that is a basic cheesecake that works for adding any flavors to it, what ever you like. Good job, now it's time to start experimenting. I like turtle cakes with a lil bourbon ane chocolate and caramel andnuts on it, jusy saying. Pam ;*))
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Delicious looking cheese cake. Bookmarked!
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You did that without a water bath? Way to go! The only way I have been able to get a full sized cheesecake to come out was using a water bath. Part of the reason I have switched over to cupcake and mini-sized cheesecakes. Besides the smaller ones are easier to eat.
Art
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Excellent job! You just cooked what is probably my favorite desert.
Now, the next thing to try is baking one on a grill so it picks up a hint of smoke. YUM!!! They are delicious.
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Great looking cake.
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I saw it on a site somewhere labeled worlds easiest cheesecake or something like that.Ive never heard of a water bath?
Really,you can make this on a grill???
Believe me,I can NOT make a dessert and I made this,it has to be major simple and foolproof for me to do it,and it really is good.Like Pam said,add the fruit of your choice,I would like strawberry and cherry when they come in season.
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I would like a slice plz.
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Look up the post about bourbon pecan cheesecake. I have made them several times, but my all time favorite is one that Deb made, on her pellet pooper.
Art
I still have some of the bourbon pecan sauce in my refrigerator. It's a really good dessert by itself.
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Looks good!
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Good job one cheese cake they are fun. Yours is outstanding ;D
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Look up the post about bourbon pecan cheesecake. I have made them several times, but my all time favorite is one that Deb made, on her pellet pooper.
Art
I still have some of the bourbon pecan sauce in my refrigerator. It's a really good dessert by itself.
Very interesting Art,you are quite the cheese cake maker for sure.Yup,never seen that water bath,you cook the whole dish in it correct? My springpan just popped right off after coming out of refer,cut with a knife along pan edge after coming out of oven but left pan on until ready to serve.
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Mr. Spuds,
If your looking for another one to try this one is killer ;D
http://www.letstalkbbq.com/index.php?topic=1802.msg17545#msg17545
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I love cheesecake, yours looks great. ;)
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Thanks for the link CDN,I searched and searched and couldnt find it,now bookmarked,on the to do list for sure.
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This does look good, and it looks very rich.
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Looks Excellent, Cheesecake is my favorite.
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It's the 325º instead of 350º that makes the cheesecake not need a water bath. Took years to learn this. Just sayin. Pam .☆´¯`•.¸¸. ི♥ྀ.
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It's the 325º instead of 350º that makes the cheesecake not need a water bath. Took years to learn this. Just sayin. Pam .☆´¯`•.¸¸. ི♥ྀ.
Thanks Pam,good to know
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Wow it looks amazing . i love cheese cake . just one question how did you stay away for 24 hour from this cake .
great job