Difference between revisions of "Cheesecake by Flash Gordon Ramsay"

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(Created page with "Recipe by Flash Gordon Ramsay (formerly known as Demagogue) Wikified by Drimble Wedgecategory:Baking[[Categ...")
 
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'''Crust'''
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* 9 graham crackers
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* 1/3 cup butter
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* 1/4 cup sugar
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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.
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'''Cheesecake layer'''
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* 16 oz cream cheese, room temp
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* 3/4 cup sugar
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* 2 eggs
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* 1 tsp vanilla
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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.
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'''Sour cream'''
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* 16 oz sour cream
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* 1 tbsp sugar
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* 1 1/2 tsp vanilla
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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.
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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).
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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.

Revision as of 05:06, 12 October 2011

Recipe by Flash Gordon Ramsay (formerly known as Demagogue) Wikified by Drimble Wedge

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.

Cheesecakefgr.jpg

Crust

  • 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.

Cheesecake layer

  • 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.

Sour cream

  • 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.