Cheesecake by Flash Gordon Ramsay - Revision history

Drimble Wedge at 05:09, 12 October 2011

2011-10-12T05:09:01Z

Drimble Wedge at 05:06, 12 October 2011

2011-10-12T05:06:43Z

Drimble Wedge: Created page with "Recipe by Flash Gordon Ramsay (formerly known as Demagogue) Wikified by Drimble Wedgecategory:Baking[[Categ..."

2011-10-12T05:04:59Z

Created page with "Recipe by Flash Gordon Ramsay (formerly known as Demagogue) Wikified by Drimble Wedge category:Baking[[Categ..."

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Recipe by [[:category:Flash Gordon Ramsay's Recipes|Flash Gordon Ramsay]] (formerly known as Demagogue) Wikified by [[User:Drimble Wedge|Drimble Wedge]][[category:Baking]][[Category:Cake]][[Category:Desserts]]

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.

[[image:Cheesecakefgr.jpg]]

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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.		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.
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		+	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.
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		+	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.

← Older revision		Revision as of 05:06, 12 October 2011
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	[[image:Cheesecakefgr.jpg]]		[[image:Cheesecakefgr.jpg]]
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		+	'''Crust'''
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		+	* 9 graham crackers
		+	* 1/3 cup butter
		+	* 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
		+	* 3/4 cup sugar
		+	* 2 eggs
		+	* 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
		+	* 1 tbsp sugar
		+	* 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.