Posted tagged ‘strawberry cheesecake’

How to make the perfect cheese cake.

January 23, 2012


Who doesn’t love a really decadent cheese cake?  This one takes a while but if you do it right, you will receive from any one who eats it,what I consider the highest praise of all cooks, “unghhhhhh, this should be a sin.”

I prefer chocolate cheese cake, so I’m going to show you the chocolate modification.  If you want plain cheesecake, remove all chocolate from this recipe and follow all other directions.  If you make a plain cheese cake it can  be spiced up by adding strawberries, or blueberries, or peanut butter, or whatever it is you like to add to cheese cake.  Heck, eat it plain I’m sure it’s good that way too.  For this recipe I used a spring form pan.  If you don’t have one, I can’t guarantee that a regular pie pan will work.  I know for sure that it won’t give you the signature cheese cake look.   Let me know by commenting below if it worked for you.

Cheesecake Base:

  • 1 1/3 cups graham cracker crumbs.  This is roughly 16 crumbled Graham Crackers about this size:
  • 1/2 stick butter
  • 1 tablespoon cocoa

Cheesecake filling

  • 1 cup chocolate chips
  • 3 blocks cream cheese
  • 3/4 cup confectioners sugar
  • 1 tablespoon corn starch
  • 3 large eggs
  • 3 egg yolks (Seperate eggs like this.)
  • 2/3 cup sour cream
  • 1/2 teaspoon cocoa dissolved in 1 tablespoon hot water

Drizzle sauce

  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon corn syrup

Directions:

  1. Preheat oven to 350 degrees F
  2. First we must make the base of the cheese cake.  To do this, process the graham crackers in a food processor.  If you do not have a food processor a blender will work.  Or, you can even crumble them by hand as long as they are made into fine crumbs.
  3. If you are using a food processor simply add the 1/2 stick butter and tablespoon of cocoa to the mix and process again until the product looks like this:

    If you are using a blender, or crumbling by hand, soften the butter and use a mixer to mix ingredients together until crumbs look wet and sticky.
  4. Press the crumbs onto the bottom an un-greased springform pan to make an even base.
  5. Put the pan with the graham cracker base into the freezer while you prepare the filling.
  6. Put a kettle or a pot with water on to boil, you will need it later.
  7. In a large bowl, beat the cream cheese to soften it.
  8. Add sugar and corn starch, beat again to combine.
  9. Beat in the whole eggs and the yolks, and the sour cream.
  10. Finally add the cocoa dissolved in hot water (hot water comes from the boiling pot you set on the stove in step 5.) Leave the pot boiling you will need the rest of the water later.
  11. Beat until the batter is smooth.
  12. take the base out of the freezer, and wrap the spring form pan in in a layer of tin foil and a layer of plastic wrap.  This will protect the pan  from the water bath that it will be cooked in.
  13. Sit the spring form pan in a roasting pan and pour in the cheesecake filling.  Fill the roasting pan with the boiled water from step 5, so that it comes about half way up the sides of the spring form pan.
  14. Bake for 45 minutes or until the top of the cheesecake is set but the underneath should still be wobbly.
  15. Peel away the foil and plastic wrap and sit the cheesecake on a cooling rack.  Put in the refrigerator once it is no longer hot, leave to set, covered with plastic overnight.  Let it lose it’s chill before unspringing the cheese cake
  16. To make the chocolate sauce: melt the chocolate chips, cream and syrup.  when the the chocolate has nearly melted take off the heat and whisk to a smooth sauce.  Let it cool a little, and pour it over the cheesecake on it’s serving plate.

Why a hot water bath?

When I first made this recipe I wondered what the hot water bath did.  I asked someone I know who loves to cook and is also a science teacher.  He explained to me that, the water changes temperature around the cheese cake very slowly, which allows the cheese cake to cook more evenly.  This prevents cracking or browning on the bottom that might happen with a normal cake.

Enjoy the recipe.  Let me know how it turns out.

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