crust: 2 cups / 180 g graham cracker crumbs 1 stick / 4 oz butter, melted 2 tbsp. / 24 g sugar 1 tsp. vanilla extract
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. lemon juice 1 tbsp. vanilla extract (or the innards of a vanilla bean) 1 tbsp liqueur, optional, but choose what will work well with your cheesecake
DIRECTIONS: 1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. 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, vanilla, lemon juice, 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, it is ready to serve.
Variations (for full 9" cheesecake): Lemon Cheesecake Crust: Graham Cracker Crust Filling: Add zest of 3 lemons 3 T lemon juice (no liquor) Pistachio Cheesecake Crust: 1C finely ground pistachios 1/3 C graham cracker crumbs 1 T sugar (more if you like sweeter crust) Filling: zest of 1 lemon Vanilla Bean Cheesecake Crust: Graham Cracker Crust Filling: Add contents of 1 vanilla bean to filling no liquour Margarita Cheesecake (changes for next time) Crust: Graham Cracker Crust 1T sugar 1tsp salt no vanilla Filling: zest of 3 limes 1/3 C lime juice Substitute Orange Extract for Vanilla 1T Tequila Coarse Salt with zest for garnish
Those look totally delicious! I need to buy a set of small pans so I can make them like that, as my children each want to decide on a "version".
ReplyDeleteWow, great job. Love the different flavor combination's.
ReplyDeleteThanks Heather! These are the pans I have http://www.williams-sonoma.com/products/sku3596327/index.cfm?pkey=ccake-pans-cupcake-pans&ckey=cake-pans-cupcake-pans. They worked incredibly well and seemed to be fairly water tight. I think it is great your kids help you with each challenge.
ReplyDeleteSo pretty! I love that you did four different flavors...so creative! I definitely have to try that margarita one. :)
ReplyDeleteSuch variety! These look great. I love the different crusts that you did...pistachio and pretzel BOTH sound great!
ReplyDeleteGreat way to take on this challenge. You really went all out!
ReplyDeleteI'm so glad you got to use your pans! But once again I am sad I cannot taste test your newest creations.
ReplyDeleteWelcome to DB! Your cheesecakes look fabulous! Kudos to a first challenge well done!
ReplyDeleteI was lucky enough to be one of the taste testers and I'd say you definitely aced this challenge! My favorite was the lemon with blueberry compote, but it was a tough call. We're all waiting patiently for your bakery to open!
ReplyDeleteThanks everyone for your encouragement and support! And thanks for helping me eat all of the cheesecake! it was a great first challenge and I look forward to more :)
ReplyDeleteWonderful looking cheesecakes and beautiful photos! And welcome to DB!
ReplyDeletelove love love love all your cheesecakes. Great flavour combo, especially the pistachio. Well done on your first challenge =)
ReplyDeletewondeful combos!
ReplyDeleteWOW! These cheesecakes look amazing!
ReplyDeleteI left a message for you on my blog regarding the hazelnut spread and brownies. :)
~ Jen / squarebakery
I'm a little late in commenting, sorry. But I love what you did with this recipe, and the margarita version would be perfect for summer.
ReplyDeleteAnd 4" springform pans? Cute!
Jenny of JennyBakes