Wednesday, March 4, 2009

Cheesecake!

I've never mastered cheesecake. I've made a few and they are always decent but not amazing.

Here is a recipe given to me by one of the attorneys I work for:

3 packs cream cheese, softened (either left out for 6 hours or heated gently in the oven)
1 C. white sugar
2 eggs
a bit of lemon juice
8oz sour cream
1 tsp vanilla

Using paddle attachment of a mixer (or a wooden spoon and a lot of muscle) blend ingredients.

Scrape into a springform pan, lined with graham cracker crust.

Bake at 350F for 40 minutes or until lightly brown and beginning to set. Don't over cook, as it will crack.

Some people bake cheesecake in a water bath, but you have to have the really large industrial foil to cover the pan, otherwise it will leak and you get soggy cake.
Alternately, try placing two small trays of water in the oven with the cake.

Raspberry topping

Mash and strain 2 C raspberries. mix in a bit of sugar and OJ. Cook over low heat until reduced.

Drizzle over top. You can also drizzle half onto unbaked cheesecake and using a knife or skewer, trace the raspberry through the cheese mixture.

Pour remaining over slices when serving.

3 comments:

G Lowe said...

For an extra decadent cheesecake, replace some (or if looking for a coronary, all!) of the cream cheese with Mascarpone. Its buttery, creamy richness really goes a long way. I've done this once or twice, but can only bear it in the winter as it can be so heavy! Definitely giving this recipe a try...

katie said...

mmmmm this sounds so homey an ddelicious. I agree that marscapone is thick and creamy. I recently went to a dinner where the chef taught em how to make fresh marscapone.

I am going to try it!

Shaheen said...

I LOVE cheesecake. And I also love the name of your blog - how innovative!