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Delicious Cheesecake Comments Off

Posted on June 26, 2012 by The Cheesecake Guy

Delicious Cheesecake

Arizona Sunset Cheesecake

Shortbread Crust

1 1/2 c Flour

1/2 c Finely ground pecans

1/3 c Sugar

1 lg Egg, separated

1/2 c Butter, softened

Cranberry Glaze Filling

1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish

2 tb Sugar

1 tb Cornstarch

1 tb Grated lemon zest

1 tb Lemon juice

White Chocolate Filling

1 1/2 c Fresh orange juice

1-3 Inch x 1 inch piece- of orange peel (orange part only)

4 8 oz pkgs cream cheese

2/3 c Sugar

1 tb Grated orange zest

2 tb Cranberry Liqueur (such- as Crantasia Schnapps)

8 oz White chocolate, melted

4 Eggs

Candied Orange Topping

4 c Water

2 c Sugar

3 Seedless oranges (unpeeled)- cut into paper-thin slices

Garnish

Whipped Cream

Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands — there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap.

Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use.

Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly. White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp – about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly – the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight.

Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving. Garnish: whipped cream.

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Article Source: http://EzineArticles.com/?expert=Leong_Chee_Ken

 

Another Great Cheesecake Recipe! Comments Off

Posted on April 19, 2012 by The Cheesecake Guy

We talk a lot about how our cheesecake pan is the best around, and we believe it to be so – after all, we’ve tried everything else! You also get a recipe fro Chef Corky Rosen included in each Cheesecake Moat we sell.

However, that is just one recipe that you can use – and there are literally thousands of varieties of cheesecakes out there. Occasionally we’ll share different variations with you. Each cheesecake recipe can be made the “old school” way with just a springform pan in a water bath, or with our patented cheesecake pan. Results (we have seen) are better with our pan of course for many reasons outlined on this site in various blog posts.

Anyway on with the cheesecake recipe for today! It’s just a slight variation of the standard cheesecake:

Ingredients:

1 c Vanilla Wafer Crumbs

1/2 c Chopped Pecans

3 tb Granulated Sugar

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/2 c Brown Sugar, Packed

2 ea Large Eggs

6 oz Semi-sweet Chips, Melted

3 tb Almond Flavored Liqueur

2 c Sour Cream

2 tb Granulated Sugar

Directions:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan.

Bake at 325 degrees F., 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in chocolate and liqueur; pour over crust.

Bake at 325 degrees F., 35 minutes.

Increase oven temperature to 425 degrees F.

Combine sour cream and granulated sugar; carefully spread over cheesecake.

Bake at 425 degrees F. 10 minutes.

Loosen cake from rim of springform pan; cool before removing rim of pan.

Chill. (Both the cheesecake and yourself.)

Enjoy!

A Great New York Cheesecake Recipe Comments Off

Posted on February 14, 2012 by The Cheesecake Guy

Here’s another good recipe. Of course, we recommend using our patented Cheesecake Moat cheesecake pan, for many different reasons outlined throughout our site. So if you have one,¬†obviously, substitute that for the words springform pan used in the recipe below:

 

Crust:
1/3 c. powdered sugar
4 tbsp. butter or margarine
1 1/2 c. graham cracker crumbs

Directions for crust:
1. Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a springform pan to form bottom and sides of crust.

Filling and Topping:
1 cup sugar
4 eggs
1 tsp. vanilla
3 (8 oz.) packages cream cheese
1 pint sour cream

Directions for filling:
1. Mix all ingredients except sour cream. Mix until smooth.
2. Pour mixture into springform pan. Bake at 350F for approximately 50 minutes. Do not turn off the oven.
3. Remove the cheesecake and spread the sour cream on top and return to the oven for another 5 minutes.
4. Cool in pan for 5 minutes. Run a knife around the edge to loosen. Remove side of springform pan and refrigerate.

Cheesecake Recipe: New York Cheesecake Comments Off

Posted on February 10, 2012 by The Cheesecake Guy

Don’t be put off by the orange extract. There’s just enough there to give it a bit of dimension.

Ultimate New York Style Cheesecake With Shortbread Crust

Of course, you may want to use our patented Cheesecake Moat for OPTIMAL results, as it helps you achieve a perfect crust and have less cracks in the cake, less sogginess throughout, etc. A springform pan may be used for this cheesecake recipe as well.

Crust:
2 1/2 cup flour, all-purpose
1 1/2 cup butter, softened
1/2 cup sugar
2 large egg yolks
1/4 teaspoon orange extract
1/4 teaspoon vanilla extract

Note: This makes plenty of crust — you may have some leftover, but it’s better to have too much than too little

Filling:
5 packages cream cheese ( 8 oz each)
1 3/4 cups sugar
1/4 cup heavy cream
3 tablespoons flour
2 large egg yoks
5 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Prepare crust: In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and lemon extract until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.

Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10″ x 2 1/2″ springform pan; keep remaining dough refrigerated.

Bake crust 8-10 minutes ot until golden; Cool. Turn oven control to 475-degrees.

While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Using VERY low speed or a wooden spoon, add cream, flour, egg yolks, eggs and extracts; beat until smooth — do not over beat after adding eggs.

Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust.

Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.

Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.

When cheesecake is firm, loosen sides of  the cheesecake pan.

If possible, chill overnight.

Finally —- ENJOY! Nom nom nom…



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