Cheesecake by Flash Gordon Ramsay
Since we're sharing cake recipes, I figured I'd repost my family cheesecake recipe here. It's very creamy/custardy, and not at all like a traditional new york cheesecake.
- 9 graham crackers
- 1/3 cup butter
- 1/4 cup sugar
Crush the crackers (I do it in a zip lock baggie with a rolling pin). Stir with sugar and melted butter until well mixed. Press in to 9 inch Springform cake pan and bake for 10 minutes @ 350. Make sure the crust has cooled completely before pouring in the next step.
- 16 oz cream cheese, room temp
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
Cream the cream cheese and sugar well. Add eggs, one at a time until incorporated well. Add vanilla. Pour into cooled crust and bake @ 350 for 20 minutes. Remove and add sour cream layer.
- 16 oz sour cream
- 1 tbsp sugar
- 1 1/2 tsp vanilla
Mix all ingredients well. I pipe it on the top with a ziplock to get it on evenly and then smooth it with an offset spatula.
Put back in oven for 5 more minutes at 350. Cool on the counter for one hour, then refrigerate. This will take a minimum of 6 hours to set up in the fridge, but chilling overnight is preferred. It is a very creamy/custardy cheesecake. The dairy:egg:sugar ratio is just about 4:1:1 (the sugar is a little higher, but cream cheese also has some tartness to offset it).
The strawberry topping was just gilding the lily because i had some nice strawberries in. I made it by macerating the chopped strawberries with a little sugar, then bringing too a simmer in a saucepot (with a little extra water) and thickening with a slurry made from a little of the reserved strawberry juice and corn starch.
That recipe is for a 9 inch pan. I have also made it in a 10 1/2 inch pan, and increased everything by 50%. I have all those measurements written down somewhere around here. When I did that I increased the baking time a good amount too. I think I went 28 minutes on the first part, and 10 minutes on the second.
If you're going to double it in a 9 inch pan, I would consider reducing the oven heat by 25 degrees, and of course cooking it a lot longer. It may be tough to judge the doneness though. When properly cooked, this recipe isn't even set up enough to cut until at least 6 hours in the fridge.