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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Classic Cheesecake

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Classic Cheesecake Empty Classic Cheesecake

    Post by Lobo Sat 30 Jan 2016, 10:10 pm

    Classic Cheesecake Img74l
    Classic Cheesecake
    Classic Cheesecake Translucent
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    Prep Time: 25 minutes
    Cook Time: 12 minutes
    Servings: 12
    Cheesecake in its classic form consists of a rich, smooth filling of cream cheese, eggs, and other enrichments or flavorings, baked inside a deep shell made from crushed graham crackers or cookies. Serve with fresh or preserved fruit as desired.






    • 92

    Ingredients:

    For the crust:


    • 1 3/4 cups graham cracker crumbs
    • 1/4 cup firmly packed dark brown sugar
    • 1 tsp. grated lemon zest
    • 8 Tbs. (1 stick) unsalted butter, melted and cooled



    For the filling:


    • 2 lb. cream cheese, at room temperature
    • 1 cup granulated sugar
    • 1 cup heavy cream
    • 1 tsp. vanilla extract
    • 1 Tbs. water
    • 1 tsp. unflavored gelatin



    To serve:


    • 1 jar (13.5 oz.) cherries in syrup (optional)

    Directions:

    Preheat an oven to 350°F.

    To make the crust, in a food processor fitted with the metal blade, combine the graham cracker crumbs, brown sugar and lemon zest, and process to mix well. Add the butter and process until the crumbs begin to stick together. Drape your hand with plastic wrap to form a glove, and press the crumbs evenly and firmly over the bottom and 2 inches up the side of a 9-by-2 1/2-inch springform pan. Bake the crust 10 minutes. Remove from the oven and cool to room temperature, about 30 minutes.

    To make the filling, in a large bowl, combine the cream cheese and granulated sugar. Using an electric mixer, beat on medium speed until well blended. Beat in 1/2 cup of the cream and the vanilla until incorporated.

    Place the water in a small saucepan. Sprinkle the gelatin over the water and let soften for 5 minutes. Place the saucepan over low heat and stir until the gelatin is dissolved, then gradually whisk in the remaining 1/2 cup cream. Add the gelatin mixture to the cream cheese mixture and beat until fluffy, about 1 minute. Spoon the filling into the cooled crust. Cover with aluminum foil and refrigerate overnight or up to 2 days.

    To serve, run a knife around the pan sides to loosen the cake. Release the pan sides and place the cake on a plate. Cut the cake into individual slices and spoon cherries over each slice.
    Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).

      Current date/time is Thu 28 Mar 2024, 3:52 am