Mmmmm, Cheesecake! I have yet to meet one that I didn’t like. This week I had the pleasure of baking with my cousin Amy. We baked together, hmm let me think, like 7 years ago and made a bunch of Christmas treats. Not many people I know, well only one other…Guest Baker Jen, like to bake so I was quite excited at the opportunity to bake with someone.
Amy wanted to make cheesecake, heck yes! I love cheesecake! Usually when I make cheesecake I load it up with a bunch of chocolate, caramel, peanut butter and anything else I can add to make it ooey and gooey and ever so sinful! As wonderful as those are Amy wanted to make Classic Cheesecake with Raspberry Sauce. A plain cheesecake, this is something I have never done, but was up for the challenge. The cheesecake recipe I always use is from way back when I started The Daring Bakers, it was my first challenge, Abby’s Infamous Cheesecake.
Abbey’s Infamous Cheesecake:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
1. Preheat oven to 350 degrees F
2. Begin to boil a large pot of water for the water bath.
3. Mix together the crust ingredients. We like a lot of crust and like it to come up the sides of the cheesecake so we doubled the crust recipe
4. Press into your preferred pan.
5. Bake at 350 °C for approx 8 minutes, set aside to cool
3 blocks of cream cheese, room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
1. Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth.
2. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
3. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
**Forgot to take pictures of the last few steps….**
5. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.
6. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
7. 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, it is ready to serve.
A & E Raspberry Sauce
This was our own creation! We had no idea what we were doing. I suggested that we write down what we did as we went along, just in case it turned out well. With all the additions, this was our final measures
1/2 cup water
14 oz fresh raspberries
1/2 cup sugar
2 tbsp cornstarch
1. Combine in a small sauce pan
2. Heat on medium low and bring to a simmer
3. Combine cornstarch with 3 tbsp of cold water and stir until all lumps are dissolved
4. Pour cornstarch into simmering sauce
5. Bring to a boil for 1 minute, stirring often
6. Allow to cool
Now the hard part, waiting until the next day to eat it!!! As it was still warm when Amy took it home I was not able to try it, this is what it looked like when it left, deconstructed if you will…
And THIS is what it looked like when assembled
The next day I was able to try it, WOW it was amazing! The cheesecake was so creamy and had a slight tang to it, brought your taste buds to life. The raspberry sauce was a success! I’m glad we wrote it down because it was excellent!
With a review of “Absolutely the most delicious thing I have ever eaten” AK, I think we did ok! 🙂
This is why I love baking with others and baking things other people ask for, I get a chance to make things that I normally would not. I am so glad I did, this cheesecake was amazing and I will be making a Classic Cheesecake again!
Along with the cheesecake we also made Banana Chocolate Chip Cupcakes with Cream Cheese Icing. We used the recipe for my Banana Chocolate Chip Cake and a simple cream cheese icing
I had a great time baking with Amy, and hope that it is not another 7 years before we do it again!