Posts Tagged ‘cheesecake’

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Abbey’s Infamous Cheesecake – Daring Baker’s April 2009

April 28, 2009

This month’s Daring Baker’s challenge was care of the lovely Jenny of Jenny Bakes chose Abbey’s Infamous Cheesecake!

I have never made a cheesecake before, so I was really looking forward to giving this a go.  The rules were very lenient this month, so we could be as creative as we wanted..

Now I love me some lime, especially Key lime, so I couldn’t help myself.  It had to be a Key lime cheesecake. But did I stop at one Key lime cheesecake?  Heck no!  I tried two.  The first is a Key lime-coconut and the second is a Key lime pomegranate.

Key Lime Coconut Cheesecake

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

½ cup shredded sweetened coconut

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lime zest, grated
2/3 c key lime juice
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

topping:

1 1/2 cups shredded sweetened coconut

1 14-ounce can sweetened condensed milk

DIRECTIONS:
1. Preheat oven to 350°F. Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan (8 or 9 inch. I used a Springform). You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, zest, key lime juice, and alcohol (if using) and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Next, make the coconut cream.

6. Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly.  Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Allow to cool then spread onto the top of the cheese cake, and put in the fridge to chill. Once fully chilled, it is ready to serve.

Key Lime Pomegranate Cheesecake

crust:
2 cups graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp.
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lime zest, grated

1/3 c key lime juice
1 tbsp pomegranate-flavored Pama liqueur

Pomegranate seeds for garnish

DIRECTIONS:
1. Preheat oven to 350°F. Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan (8 or 9 inch. I used a Springform). You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, zest, key lime juice, Pama and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, garnish with pomegranate seeds and it is ready to serve.

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Cheesecake Pops – April Daring Bakers Challenge

April 26, 2008

Pops Pic

Ok. Cheesecake pops. Sounded a little sketchy to me at the beginning. I’m used to “French-style” (not that, I’m sure, it’s even remotely French) cheesecake which is rather soft. I couldn’t quite grasp how in the $%^# it was going to stay on a stick… But the freezer did help, heh. It took me a while to make these. Not because it was difficult, mind you. The cheesecake did just what it was supposed to and assembly went fine. It took a while, because, in a word, I’m lazy. I made the cheesecake on Saturday. Was gonna make the pops on Sunday. Didn’t happen. Ordered Chinese and watched a movie instead. Monday? nope. Tuesday? nope. Finally, on Wednesday I decided I’d rather have cheesecake pops than the cheesecake jerky I was going to end up with if I kept letting it dry out in the fridge. So rolling I went. Messy business. Decided to get a bowl of water and wet my hands before I shaped the pops. Massive improvement and end product had a much smoother look as a result. Now you ask yourself, did I freeze them for just an hour and then coat them? Hell no. A-#1 procrastinator here. That day? nope. Friday? nope. Saturday? yup, but only because we’re supposed to post on Sunday. If not, who knows when my lazy behind would have bothered.

Now, the coatings I am proud of. I have to say, I am not a cheesecake purist. Hubby is, but not me. Straight cheesecake is ok, but I prefer some chocolate or nuts or fruit involved. So, naturally, had to do lots to my pops. Made 4 different kinds.

Skyview Pop-tini

1) Chocolate Strawberry – dipped in liquified strawberry jam then dipped in bittersweet chocolate

Chocolate Strawberry Pop

2) Double Chocolate – dipped in bittersweet chocolate then rolled in mini chocolate chips

Double Chocolate Pop

3) S’mores – dipped in melted marshmallow fluff, rolled in graham cracker crumbs, then dipped in semi-sweet chocolate

S\'mores Pop

And my personal favorite, cuz everything is better with peanut butter…

4) Peanut Butter and Chocolate – dipped in warmed peanut butter, dipped in bittersweet chocolate, then rolled in a mixture of chopped peanuts and pecans.

Peanut Butter and Chocolate Pop

I must say, though, my pops are waaaay bigger than they are probably supposed to be. Golf ball size, I would say, at the smallest. The first couple were pop-size, but the super stickiness of my mildly dehydrated cheesecake was irritating so they slowly started to grow until the final pops were close to racketball size or just cut wedges of cheesecake. Supposed to be 30-40 pops. How many did I make? About…20. Was not feeling this challenge.

Had lots of fun dipping the pops though. Gave me some creativity outlet. And then, of course, there was the eating of the left over dipping supplies… spoons full of peanut butter, marshmallow and mini chips? Scrumptious. Yeah, and sooo on the diet.

I’m very proud of the end result. The pops were darn tasty and came out super cute, imho. Thanks to Elle & Deborah for the super challenge from Sticky, Chewy, Messy, Gooey by Jill O’Connor!

Check out the other fab DBers!

Pop-tini

Make your own! Just try not to be as lazy as me!

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose its shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

P.S. I didn’t post on the 26th (that would be early) the time stamp on my blog is all woogie and it doesn’t matter how many times I fix it it always goes back…