Basic Cheesecake Recipe

May 6, 2015 7:04 pm

I like really thick cheesecakes but for this presentation I take my basic cheesecake recipe and bake it in a larger pan so I have more room for the fruit that can top and make even more delectable this decadent dessert.

Ingredients

Shortbread – 3 Boxes of Shortbread Cookies
1 stick of unsalted butter (melted)
5 8 oz bars of Philadelphia Cream Cheese (Do not insult the cake or your guests with some low fat version!)
1.5 cups of sugar, plus more for sprinkling
3 large eggs
2 egg yokes
2 cups of sour cream (Did you hear me on that low fat thing??)
2 tsps pure vanilla extract
1 cup of washed in season organic blueberries
one half cup of washed in season organic strawberries
one half cup of of washed in season blackberries
one half tsp of fresh lemon juice

Lets get cooking!

First of all, lets talk crust. Yes, lots of people use Graham Cracker, and that’s fine, but I prefer SHORTBREAD! More butter!!! Put the contents of three boxes shortbread cookies in a plastic resealable bag and hammer away until you have very soft crumbly mix.

Preheat the oven to 350 degrees

Melt the butter and then pour it with the shortbread into a medium bowl and mix thoroughly. Place the mixture into a large springform pan and press is down using a measuring cup or simply your fingers. Place the pan on a baking sheet and pop it in the oven for ten minutes. Pull it out and let it cool for five minutes.

While the crust is heating up…

Make sure your cream cheese is at room temp. Using a handheld mixer, beat the cream cheese with one cup of sugar until a smooth mixture emerges. Beat in the room temp eggs, one at a time, followed by the two additional egg yokes. Then beat in half a cup of sour cream and a tsp of vanilla extract. Pour this mix into the pan with the crust and spread evenly. Place it back on the baking sheet and place in the oven (at 350) for 40 minutes.

While the mix is baking, combine the remaining 1.5 cups of sour cream, half cup of sugar and 1 tsp of vanilla extract and keep chilled while the baking continues.

When 40 minutes are elapsed, pull the cheesecake from the oven and while it is still hot pour the just prepared mixture over it and set back in the oven for another 3-5 minutes. Pull from the oven, let cool for 20-25 minutes and then refrigerate for at least four hours prior to serving.

While the cheesecake is refrigerated, wash all the fruit, and then cut the strawberries into slices, discarding tops and any discolored ends. Place the strawberries, blueberries, and blackberries in small separate bowls and sprinkle with sugar and the lemon juice. Cover and let stand in the fridge until its time to decorate and serve the cheesecake.

With the cheesecake fully chilled, remove it from the springform pan and place on a serving plate. Place the strawberries around the outer edge of the cheesecake, narrow ends facing in. Place the blackberries at the center, and then fill in the gap with blueberries, or the other way round as you wish. Place a few strawberries at the center to top it off. Yes, you can sprinkle it all with more sugar if you like, but I think what’s there is sufficient!

Take it to the table and enjoy the applause.

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