[Sca-cooks] Cheesecake? OOP

[Michael Gunter]

>Anybody have a good modern cheesecake recipe?

>Elizabeth/Betty Cook

Gee, would anybody on here have a cheesecake recipe?
Is the sky blue?

I've started the tradition of presenting a cheesecake
to the person who places second in Crown Tournament here
in Atenveldt but I'd never made a cheesecake from scratch.
So I went to www.foodtv.com and found this wonderful
recipe from Food 911.

Crack Proof Cheesecake

Copyright 2000 Television Food Network, G.P. All rights reserved.

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream
To prepare crumb crust: In a mixing bowl, combine the crust ingredients
together with a fork until evenly moistened. Lightly coat the bottom and
sides of a 9-inch springform pan with non-stick cooking spray. Firmly press
the mixture over the bottom and 1-inch up the sides on the pan, use your
fingers or the smooth bottom of a glass. Refrigerate the crust while
preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for
1 minute just until smooth and free of any lumps. Gradually add the sugar
and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of
the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly
beat until combined. Stir in the vanilla and lemon zest. Blend in the sour
cream. The batter should be well mixed but not overbeaten. Overbeating
incorporates too much air and will cause the cake to puff when baking, then
fall and crack when cooling. Pour filling into the crust-lined pan and
smooth the top with a spatula.

To prepare water bath: Set the pan on a large piece of aluminum foil and
fold up the sides. This will prevent water from seeping into the seams of
the springform pan. Carefully set the cake pan in a larger roasting pan.
Pour boiling water into the roasting pan until the water is about halfway up
the sides of the cheesecake pan.

Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should
still jiggle, it will firm up after chilling. Be careful not to overcook! Do
not do a toothpick test in the cake’s center, this will make a crack. Loosen
the cheesecake from the sides of the pan by running a thin metal spatula
around the inside rim. Let cool in the pan for 30 minutes. Chill in the
refrigerator, loosely covered, for at least 4 hours to set up. Demold and
transfer to a cake plate. Slice the cheesecake with a thin, nonserrated
knife that has been dipped in hot water and wiped dry after each cut.

Blueberry Topping:
2 tablespoons butter
2 pints blueberries
3/4 cup granulated sugar
1 teaspoon cornstarch
1 lemon, juiced

Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring
up to a slow boil and stir gently until the berries breakdown and release
their natural juice. The consistency should remain a bit chunky. Cool to
room temperature and serve on top of cheesecake. Yield: 2 1/2 cups


Yield: 10 to 12 Servings
Prep Time: 5 hours 20 minutes
Cook Time: 45 minutes

I made a strawberry coulis instead of blueberry and the cheesecake
came out with a wonderful lemon taste. Very good and easy.

Gunthar


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