Drimble Wedge at 04:39, 11 October 2011

2011-10-11T04:39:23Z

Sir John Eh at 02:27, 25 November 2009

2009-11-25T02:27:42Z

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1546811/ Category:Recipes_Still_Needed_From_GBSFoods

2008-03-01T21:56:47Z

New page: http://stopfuckingposting.com/www.gbsfood.com/1546811/ Category:Recipes_Still_Needed_From_GBSFoods

New page

http://stopfuckingposting.com/www.gbsfood.com/1546811/

[[Category:Recipes_Still_Needed_From_GBSFoods]]

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 [http://stopfuckingposting.com/www.gbsfood.com/1546811/| Original GBS Article]
-[[Category:Desserts]] [[Category:Turmoil's Recipes]]
+[[Category:Desserts]] [[Category:Turmoil's Recipes]][[Category:Baking]][[Category:Cake]]
 A few years ago, my best friend owned a bakery that made some of the best cheesecake that I'd ever had.

← Older revision		Revision as of 02:27, 25 November 2009
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−	[[Category:~~Recipes_Still_Needed_From_GBSFoods~~]]	+	[[Category:Desserts]] [[Category:Turmoil's Recipes]]
		+
		+	A few years ago, my best friend owned a bakery that made some of the best cheesecake that I'd ever had.
		+
		+	She was kind enough to share the recipe with me and it's been the same one I've been using for the past 7 years.
		+
		+	Everyone that's had it has complimented it and I thought it was about time to share the recipe.
		+
		+
		+	First off, I prep my springform pan.
		+
		+	[[Image:chsck01.jpg]]
		+
		+	Since I use a 10" springform pan, I wrap some aluminum foil around the bottom insert. This makes it a lot easier to get the finished cake off the pan and also helps from leakage as I turn the ends up after I've locked the collar around the base.
		+
		+	Something I've started lately is placing parchment paper strips around the outside of the pan.
		+
		+	[[Image:chsck02.jpg]]
		+
		+	This helps a lot when de-panning the finished cheesecake since the sides of the collar don't stick.
		+
		+	Don't worry if you don't have a springform pan. You can use a regular pan if it's 10" wide and 3" deep. Just line the bottom of the pan with a round of parchment paper as shown here: http://www.foodnetwork.com/food/ck_...1737349,00.html
		+	And then put strips of parchment paper around the sides.
		+
		+	Once the pan is prepared, it's time to make the crust.
		+
		+	'''Pre-heat the oven to 300°F.'''
		+
		+	===Crust===
		+	*15 whole graham crackers
		+	*1 stick of butter (cut into 1 tbs pieces)
		+	*1/4 cup sugar
		+
		+	Break the crackers up a bit and place them in the work bowl of a food processor and add the sugar.
		+
		+	Pulse them about 7-10 times until they're pretty broken up then add the butter and pulse until the butter disappears.
		+
		+	Place the mixture onto the bottom of the prepped pan and gently pat down to even it out.
		+
		+	Put the pan in the oven for 10 minutes to blind bake the crust and then move it the refrigerator.
		+
		+	Note: If you don't have a food processor, just put the crackers in a plastic bag and crush until fine with a rolling pin or even a can.
		+	Place the crumbs into a bowl and add the sugar and mix it up.
		+	Melt the butter and pour it over the crumbs and work it in initially with a fork and then use your hands.
		+
		+	I used to do it this way for the longest time and switched to the food processor as I found working the unmelted butter into the crumbs produced a lighter and less greasy crust.
		+
		+	The next part is making the filling.
		+
		+	'''Turn the oven down to 275°.'''
		+
		+	===Filling===
		+	*24 oz. Cream cheese (cut into cubes)
		+	*1 cup sugar
		+	*3 eggs
		+	*2 cups sour cream
		+	*2 teaspoons vanilla extract
		+	*1 teaspoon lemon extract (optional)
		+
		+	Put the cubed cream cheese in your work bowl and add the sugar.
		+	I tend to do this part before I start on the crust to let it sit at room temperature for a little while to soften up.
		+
		+	Use a mixer to work the sugar into the cream cheese and mix until relatively smooth.
		+
		+	In a separate bowl, lightly whisk the eggs together.
		+
		+	Then add the sour cream and whisk until smooth.
		+
		+	Add the vanilla and lemon extract and whisk until combined.
		+	Note: You can leave the lemon extract out if you like, though it adds a nice flavor that a lot of people don't expect.
		+
		+	Add the sour cream mixture to the cream cheese and use the mixer to mix until smooth.
		+
		+	Pour the batter into the pan with the crust you made earlier and place it in the 275° oven like so for 1 hour:
		+
		+	[[Image:chsck03.jpg]]
		+
		+	After an hour, open then oven door for 1 minute.
		+	Close the door and bake for another hour.
		+
		+	Note: I use a baking stone in my oven most of the time and I find when making cheesecake, it really softens the heat and removes the need to use a water bath(which you can't do with a springform pan anyhow).
		+
		+	If you don't have a baking stone, you could use a water bath if you use a normal pan. The technique is talked about here: http://www.ciachef.edu/press/recipe...ticle_cake.html
		+	One thing it doesn't mention is to put a towel in the bottom of the pan. I find that helps.
		+
		+	If you can't do the above two, you can add a tablespoon of cornstarch to the cream cheese and sugar part of the batter to help prevent cracks.
		+	Then open the oven for a little bit every 15 minutes for the first hour.
		+	In the second hour, after you've opened the door for a minute, you can turn the oven off after you've closed the door again.
		+
		+
		+	After the cheesecake has finished baking, remove it and place it on a cooling rack for 1 to 2 hours.
		+
		+	[[Image:chsck04.jpg]]
		+
		+	After than, refrigerate for at least 6 hours then de-pan it.
		+
		+	I place mine on a cardboard round covered in foil, like so:
		+
		+	[[Image:chsck05.jpg]]
		+
		+	I tend to like my cheesecake plain and without any special topping, though strawberry preserves or cherry pie filling go well on top of it.
		+
		+	[[Image:chsck06.jpg]]

Cheesecake by Turmoil - Revision history

Drimble Wedge at 04:39, 11 October 2011

Sir John Eh at 02:27, 25 November 2009

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1546811/ Category:Recipes_Still_Needed_From_GBSFoods