Helping You Bake The Perfect Cheesecake

Archive for the ‘Recipe’

Time To Bake Some Cheesecake in 2012! 0

Posted on January 03, 2012 by The Cheesecake Guy

We ain’t dead, just haven’t been posting for a bit! We’re going to have to work overtime on the workouts to drop all the weight we put on from cheesecake over the holidays. But damn, it was worth it! You can look forward to all sorts of news, reviews, posts, recipes and more about cheesecake baking.

Enter The Realm Of Chocolate Cheesecake Heaven With Nigella Lawson 0

Posted on January 12, 2011 by The Cheesecake Guy

The highly renowned queen of food porn, Nigella Lawson, shows us how to enter the realm of chocolate heaven. How so? By fusing the world of chocloate and cheesecake and baking the most beautiful chocolate cheesecake! Here’s the teaser image:

First, the crust. It’s a basic graham cracker crust with a chocolate base. This entails a tablespoon of cocoa and a half stick of butter, whirred together with the mashed graham crackers. The damp crumbs are mashed into the bottom of a cake tin to form the base. Slap that crust in the freezer to let it chill a bit.

Then on to the cheesecake mix. You’ll need two and a half packets of cream cheese. These should be at room temperature or the cheesecake won’t be as smooth. The recipe also includes 3/4 cup of sugar, custard powder, three whole eggs, and 2/3 cup of sour cream.

Now, to make it chocolate she says you need two things: 1. A half teaspoon of cocoa dissolved in hot water 2. Melted bittersweet chocolate (6 ounces) which is folded into the cheesecake mix.

In a bit of Zen Buddhist baking philosophy, she states sagely that, “Everything gives way to chocolate…it’s the natural order of things.”

Then you cook the whole concoction in a water bath, with one tin inside of a larger pan that has the water in it.

This is the one stage that always seems awkward to us. Most people use a springform pan, but even when wrapping it in aluminum foil, water still has a tendency to get inside and make the crust soggy.

We like to use something called the Cheesecake Moat. The Cheesecake Moat is a pan made specifically for, you guessed it, cheesecake! It’s sort of a double pan that lets you keep the mix separate from the water bath and maintains that moist, even baking environment needed to bake the perfect cheesecake. In any case, this isn’t a slight on Nigella’s recipe, just an observation and something we like to do differently.

Finishing up, however, you bake the cheesecake at 350 degrees for about 45 minutes to an hour.

The results? Decadent and drool-inducing.

Here’s the full video walkthrough:

For more of Nigella’s succulent creations delivered in her sultry way, click here.

Slow-Baked New York Cheesecake – Tammy’s Recipes 0

Posted on January 11, 2011 by The Cheesecake Guy
Tammy’s Recipes shows how to do a delectable slow-baked New York Cheesecake. It sounds (and looks) amazing. She says it’s the best cheesecake she’s ever made, and from the pictures, who are we to argue?
This dense, creamy New York cheesecake is easy to make and turns out perfectly every time! No air bubbles, no excess browning — just the best cheesecake ever!
She says it’s a very easy recipe and it uses the Cheesecake Moat. The recipe was created by Chef Corky Rosen and is included with the purchase of a Cheesecake Moat. The post says the recipe can be done with or without the Cheesecake Moat pan.
Only 20-30 minutes of prep time is required and 3 hours of cooking time.

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