Posts
THE CHEESECAKE BIBLE includes recipes for every kind of traditional cake a baker could desire: fruit, vanilla, chocolate, citrus, and nut cakes. The book also features recipes for innovative savory treats and no-bake delights for days when it’s too hot to turn on the oven. These easy-to-follow recipes include:
Blue Ribbon Cheesecake
Italian Ricotta Cheesecake
Banana Split Cheesecake
Caramel Apple Cheesecake
White Chocolate Cheesecake
Cheddar Chili Cheesecake
Savory Herb Cheesecake
The book also teaches readers how to dress their cheesecake up with an entire section devoted to toppings like Fresh Strawberry Sauce, Marshmallow Sauce, Port Wine Berry Compote, and more. With its extensive baking tips and techniques and outstanding color photographs, THE CHEESECAKE BIBLE is destined to become the one-stop guide to everything cheesecake.
About the Author
George Geary teaches baking techniques in more than 100 cooking schools across North America every year. A regular contributing editor to magazines and newsletters, he has also been the pastry chef and production manager for the Walt Disney Company and the Marriott Corporation. His previous cheesecake book, 125 Cheesecake Recipes has more than 100,000 copies in print; this is his fifth book. George lives in Corona, CA.
THE CHEESECAKE BIBLE
By George Geary
Robert Rose
October 2008
Paperback/$24.95
ISBN: 978-0-7788-0192-4
Sample Recipes from THE CHEESECAKE BIBLE
Blue Ribbon Cheesecake
I have won numerous awards with this recipe, also affectionately called “Patty’s Favorite Cheesecake” after my mom, my biggest fan.
Serves 10 to 12
Crust
1-1/4 cups (300 mL) graham cracker crumbs
1/4 cup (50 mL) unsalted butter, melted
Filling
4 packages (each 8 ounces/250 g) cream cheese, softened
1-1/4 cups (300 mL) granulated sugar
4 eggs
3 tablespoons (45 mL) freshly squeezed lemon juice
1 teaspoon (5 mL) vanilla extract
Topping
1/2 cup (125 mL) sour cream
1/4 cup (50 mL) granulated sugar
1 tablespoon (15 mL) freshly squeezed lemon juice
1/2 teaspoon (2 mL) vanilla extract
Decoration
2 cups (500 mL) fresh strawberries, sliced
Preheat oven to 350°F (180°C) and prepare a 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.
Crust
In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling
In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice and vanilla.
Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.
Topping
In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
Decoration
Top with sliced strawberries when completely chilled.
Tips
Zest lemons and limes before juicing and freeze the zest for another recipe. This cheesecake freezes well for up to 4 months before decorating. Defrost in the refrigerator the day before use and then decorate.
Variation
If fresh berries are not available, spread 1 cup (250 mL) strawberry preserves on top.
Lemongrass Cheesecake
Combining lemongrass and coconut milk with cheesecake creates a fusion that would be fun to serve after a Pacific Rim meal.
Serves 10 to 12
Crust
1-1/4 cups (300 mL) butter cookie crumbs
1/4 cup (50 mL) pecans, toasted and ground
3 tablespoons (45 mL) unsalted butter, melted
Filling
1 stalk fresh lemongrass, coarsely chopped
1/2 cup (125 mL) coconut milk
4 packages (each 8 ounces/250 g) cream cheese, softened
1-1/2 cups (375 mL) granulated sugar
3 eggs
2 egg yolks
2 teaspoons (10 mL) vanilla extract
Decoration
Classic Whipped Cream Topping (see recipe, page 262)
1/4 cup (50 mL) shredded sweetened coconut, toasted (see tip, below)
Preheat oven to 350°F (180°C) and prepare a 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.
Crust
In a bowl, combine cookie crumbs, pecans and butter. Press into bottom of cheesecake pan and freeze.
Filling
In a saucepan, cook lemongrass and coconut milk over medium heat until milk starts to bubble. Strain milk and discard lemongrass. Set aside.
In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until
very smooth, for 3 minutes. Add whole eggs and egg yolks, one at a time, beating after each addition. Mix in coconut milk and vanilla.
Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
Decoration
Ice top of cake with Classic Whipped Cream Topping or pipe rosettes around top of cake, if desired. Sprinkle with toasted coconut.
Tips
Lemongrass can be found in Asian markets and some supermarkets, often where the fresh herbs are displayed.
Coconut is often burned by pastry chefs. To avoid crying over burnt coconut, follow this technique. Spread coconut in a single layer on a baking sheet. Bake in a 350°F (180°C) oven for 3 minutes. Check the coconut and stir. Set the timer for another 3 minutes. Repeat until coconut is lightly browned.
Variation
Substitute whipping (35%) cream for the coconut milk.
Orange Honey Ricotta Cheesecake
The flavors of honey and oranges combine to make a great dessert. If you can find orange honey, by all means
use that for the honey in the recipe.
Serves 10 to 12
Crust
1-1/4 cups (300 m) graham cracker crumbs
1 tablespoon (15 mL) unsalted butter, melted
2 teaspoons (10 mL) liquid honey
Filling
1 pound (500 g) ricotta cheese, drained (see tip, below)
4 ounces (125 mL) cream cheese, softened
1/2 cup (125 mL) liquid honey
2 eggs
1/2 cup (125 mL) plain yogurt
1 tablespoon (15 mL) frozen orange juice concentrate, thawed
2 teaspoons (10 m) grated orange zest
1 teaspoon (5 mL) cornstarch
1/4 teaspoon (1 mL) salt
3 egg whites
Decoration
2 oranges
2 tablespoons (25 mL) liquid honey
Preheat oven to 350°F (180°C) and prepare a 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.
Crust
In a bowl, combine graham cracker crumbs, butter and honey. Press into bottom of cheesecake pan and freeze.
Filling
In a mixer bowl fitted with paddle attachment, beat ricotta cheese, cream cheese and honey on medium-high speed until very smooth, for 3 minutes. Add whole eggs, one at a time, beating after each addition. Stir in yogurt, orange juice concentrate, orange zest, cornstarch and salt. Set aside.
In a clean mixer bowl fitted with whip attachment, whip egg whites on medium-high speed until stiff but not dry peaks form. Fold into cream cheese mixture carefully so as not to deflate the mixture.
Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 50 to 60 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
Decoration
Remove white pith and peel from oranges and cut into very thin slices. Arrange slices on top of cake. In a small saucepan over low heat, heat honey. Using a pastry brush, brush hot honey over orange slices. Chill before serving.
Tips
To drain ricotta, place a fine-mesh strainer over a bowl, place the cheese in the strainer and let stand in the refrigerator for at least 1 hour or overnight. Room temperature egg whites yield a much higher volume than cold whites. Save extra egg yolks in a small bowl in the refrigerator for up to 2 days by covering them with water and sealing tightly with plastic wrap. To freeze, sprinkle salt or sugar over the yolks in water.
No comments:
Post a Comment