cherry pie, cheesecake, vanilla extract
By Elizabeth Morgan
Looking for the perfect dessert to bring for Thanksgiving dinner or a deliciously sweet treat to impress an important date? Then a cherry cheesecake is your answer. This simple yet intricately flavorful cheesecake is great for both a big family lunch fest and a romantic dinner, especially with a light sparkling wine.
And no, forget about buying the cherry cheesecake. Why don’t you make one instead? With the right tools and this simple how-to, you’ll be able to put together a scrumptious cherry cheesecake in no time.
For the crust, you will need a cup of graham cracker crumbs, sugar (about three to four tablespoons is enough), and some melted butter. To make the cheesecake, you will need softened cream cheese and about three to four medium-sized eggs (both the eggs and the cream cheese should be at room temperature). You will also need about fifteen ounces of chilled, cherry pie-filling, sugar, and vanilla extract.
Now that you have all the ingredients on hand, you can start by making the crust. Mix together the graham cracker crumbs, the melted butter and the sugar, and then force the mixture down into the bottom of a spring-form pan. Pop this in the oven and bake it at about 350 degrees for ten to twelve minutes.
While baking, go right on to making the cake. It’s a good idea to use an electric mixer to blend together the cream cheese, the eggs (remember to drop them in one by one), and then the vanilla and sugar. Once you get a firm consistency, bake it at about 450 degrees for ten minutes. Then, adjust the temperature to about 25 degrees lower and go on baking for another forty minutes.
You can then carefully take the cake off the pan and let the cake cool. Pop it in the refrigerator overnight (or for at least nine to twelve hours). Finally, generously spread the cherry filling over the cake.
cherry pie
cheesecake
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Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
Tuesday
Friday
Add Flavor With Goat Cheese
goat cheese, eggplant, pine nuts
by Florio, Donna
When Pablo Solanet and Mike Koch devised an exit strategy from their high-powered jobs in Washington, D.C., they chose the scenic route-a goat farm. They began Firefly Farms in Maryland's Allegheny Plateau in 2000, and two of their cheeses won awards the first year they were produced. Tasting FireFly Farms' cheeses inspired creativity in our Test Kitchens. We hope you like the results. DONNA FLORIO
ROASTED VEGETABLE-AND-GOAT CHEESE PIZZA
MAKES 2 (12-INCH) PIZZAS
PREP: 30 MIN.; BAKE: 1 HR., 15 MIN.
You can use more or less cheese depending on what you have available; substituting 2 (4-ounce) logs or most of an 11-ounce log works just fine.
1 medium-size sweet onion, cut into ¾-inch pieces
1 teaspoon olive oil
1 medium eggplant, peeled and cut into ¾-inch cubes
1 red bell pepper, cut into ¾-inch pieces
1 small zucchini, cut into ¾-inch cubes
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chopped fresh thyme
1 tablespoon olive oil
1 (24-ounce) package prebaked pizza crusts
1 (7-ounce) container refrigerated prepared pesto sauce
1 (9-ounce) package goat cheese, crumbled
¼ cup pine nuts
TOSS onion with 1 teaspoon oil; arrange on an aluminum foil-lined jelly-roll or broiler pan.
BAKE at 425° for 20 minutes or until tender, stirring after 10 minutes.
TOSS together eggplant and next 6 ingredients; add to onion on jelly-roll pan. Bake 30 more minutes, stirring at 10-minute intervals.
PLACE pizza crusts on 2 lightly greased baking sheets; spread pesto evenly over crusts, and arrange vegetables evenly over pesto. Sprinkle crumbled goat cheese and ¼ cup pine nuts over vegetables.
BAKE pizzas at 425° for 25 minutes or until cheese is lightly browned.
LIME-GOAT CHEESE CHEESECAKES
MAKES 6 SERVINGS
PREP: 35 MIR; BAKE: 30 MIN.; STAND: 1 HR., 10 MIN.; CHILL: 8 HRS.
2 tablespoons pistachios
½ cup graham cracker crumbs
3 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
1 (4-ounce) package goat cheese, softened
1/3 cup honey
2 large eggs
½ teaspoon grated lime rind
1 tablespoon lime juice
Garnish: fresh raspberries
PULSE 2 tablespoons pistachios in food processor just until finely chopped. Add ½ cup graham cracker crumbs and 3 tablespoons melted butter; pulse until well blended. Spoon mixture evenly into 12 lightly greased muffin pan cups; press firmly onto bottoms.
BAKE at 325° for 5 minutes. Let cool on wire rack.
BEAT softened cream cheese and goat cheese at medium speed with a heavy-duty stand mixer until smooth; gradually add honey, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in lime rind and juice; pour batter evenly into prepared muffin pan.
PLACE muffin pan in a shallow broiler pan. Add hot water to broiler pan to a depth of ½ inch (halfway to top of muffin cups).
BAKE at 300° for 20 to 25 minutes or until slightly firm in the center. Carefully remove from oven, and let stand in water bath for 10 minutes.
REMOVE muffin pan from water bath to wire rack, and let cool completely. Cover and chill 8 hours. Let stand at room temperature 1 hour before serving. Run a knife around edges to remove cheesecakes from pan. Garnish, if desired.
NOTE: To prevent the crumb mixture from getting on your hands, cover your fingers with plastic wrap when you press the mixture into the muffin cups. If you have one, a tart tamp also works well for this
pine nuts Readmore »»
by Florio, Donna
When Pablo Solanet and Mike Koch devised an exit strategy from their high-powered jobs in Washington, D.C., they chose the scenic route-a goat farm. They began Firefly Farms in Maryland's Allegheny Plateau in 2000, and two of their cheeses won awards the first year they were produced. Tasting FireFly Farms' cheeses inspired creativity in our Test Kitchens. We hope you like the results. DONNA FLORIO
ROASTED VEGETABLE-AND-GOAT CHEESE PIZZA
MAKES 2 (12-INCH) PIZZAS
PREP: 30 MIN.; BAKE: 1 HR., 15 MIN.
You can use more or less cheese depending on what you have available; substituting 2 (4-ounce) logs or most of an 11-ounce log works just fine.
1 medium-size sweet onion, cut into ¾-inch pieces
1 teaspoon olive oil
1 medium eggplant, peeled and cut into ¾-inch cubes
1 red bell pepper, cut into ¾-inch pieces
1 small zucchini, cut into ¾-inch cubes
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chopped fresh thyme
1 tablespoon olive oil
1 (24-ounce) package prebaked pizza crusts
1 (7-ounce) container refrigerated prepared pesto sauce
1 (9-ounce) package goat cheese, crumbled
¼ cup pine nuts
TOSS onion with 1 teaspoon oil; arrange on an aluminum foil-lined jelly-roll or broiler pan.
BAKE at 425° for 20 minutes or until tender, stirring after 10 minutes.
TOSS together eggplant and next 6 ingredients; add to onion on jelly-roll pan. Bake 30 more minutes, stirring at 10-minute intervals.
PLACE pizza crusts on 2 lightly greased baking sheets; spread pesto evenly over crusts, and arrange vegetables evenly over pesto. Sprinkle crumbled goat cheese and ¼ cup pine nuts over vegetables.
BAKE pizzas at 425° for 25 minutes or until cheese is lightly browned.
LIME-GOAT CHEESE CHEESECAKES
MAKES 6 SERVINGS
PREP: 35 MIR; BAKE: 30 MIN.; STAND: 1 HR., 10 MIN.; CHILL: 8 HRS.
2 tablespoons pistachios
½ cup graham cracker crumbs
3 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
1 (4-ounce) package goat cheese, softened
1/3 cup honey
2 large eggs
½ teaspoon grated lime rind
1 tablespoon lime juice
Garnish: fresh raspberries
PULSE 2 tablespoons pistachios in food processor just until finely chopped. Add ½ cup graham cracker crumbs and 3 tablespoons melted butter; pulse until well blended. Spoon mixture evenly into 12 lightly greased muffin pan cups; press firmly onto bottoms.
BAKE at 325° for 5 minutes. Let cool on wire rack.
BEAT softened cream cheese and goat cheese at medium speed with a heavy-duty stand mixer until smooth; gradually add honey, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in lime rind and juice; pour batter evenly into prepared muffin pan.
PLACE muffin pan in a shallow broiler pan. Add hot water to broiler pan to a depth of ½ inch (halfway to top of muffin cups).
BAKE at 300° for 20 to 25 minutes or until slightly firm in the center. Carefully remove from oven, and let stand in water bath for 10 minutes.
REMOVE muffin pan from water bath to wire rack, and let cool completely. Cover and chill 8 hours. Let stand at room temperature 1 hour before serving. Run a knife around edges to remove cheesecakes from pan. Garnish, if desired.
NOTE: To prevent the crumb mixture from getting on your hands, cover your fingers with plastic wrap when you press the mixture into the muffin cups. If you have one, a tart tamp also works well for this
pine nuts Readmore »»
Monday
New York Cheesecake And Beyond
cheesecake, bakeries, cream cheese
By Andrew Krause
In this article we're going to cover the more modern era of cheesecake making, starting off with the most popular New York Cheesecake, which many people say is to die for. You can come to your own conclusions on that comment.
New York cheesecake is cheesecake that is as pure as it gets with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar. Everybody has their own ideas and visions of New York Style Cheesecake. If you ask New Yorkers, only the great cheesecake makers are located in New York, and the only people who really know what a good cheesecake is are also in New York.
In the 1900s, cheesecakes were all the rage in New York. Every restaurant had their own special recipe. The actual name "New York Cheesecake" came from the fact that New Yorkers referred to the cheesecakes made in New York as "New York Cheesecake." If you're a New Yorker, your motto is that "If it's not a cheesecake made in New York, then it's not a cheesecake." There are probably many who will disagree with that.
In 1929, a gentleman by the name of Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. While there is no actual proof that this is true, nobody has stepped forward as of yet to refute that claim. All the other bakeries used cottage cheese. The legend of cream cheese cake goes something like this.
Reuben was served a cheese pie in a private home and he just fell in love with the dessert. He used the recipe for the pie and some ingredients that he provided and began to work on his own recipe for the perfect cream cheese cake. In time, he began to serve this cake at his restaurant at 49th and Broadway. In no time this cheesecake became popular with everyone who went to his restaurant and eventually word of this wonderful dessert spread all over New York. Well, at least that's what the legend says.
But how is it that we were even able to make a cake out of cream cheese? Well, to answer that question you have to go back to the year 1872. American dairymen made an amazing breakthrough that brought about the Modern Age of cheesecakes. In attempting to duplicate the popular Neufchatel cheese of France, they came up with a formula for an un-ripened cheese that was even richer and creamier. They decided on the name, cream cheese. The method for producing cream cheese was actually discovered by William Lawrence of Chester, New York.
It wasn't until 1880 however, that the biggest manufacturer of cream cheese ever, Kraft, got into the business of producing what was called Philadelphia Brand Cream Cheese for a distributor in New York by the name of Reynolds. In 1912, James Kraft came up with a method to pasteurize cream cheese and soon after that other manufacturers began to make dairy products with this new kind of cream cheese, including cheese cake.
cheesecake Readmore »»
By Andrew Krause
In this article we're going to cover the more modern era of cheesecake making, starting off with the most popular New York Cheesecake, which many people say is to die for. You can come to your own conclusions on that comment.
New York cheesecake is cheesecake that is as pure as it gets with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar. Everybody has their own ideas and visions of New York Style Cheesecake. If you ask New Yorkers, only the great cheesecake makers are located in New York, and the only people who really know what a good cheesecake is are also in New York.
In the 1900s, cheesecakes were all the rage in New York. Every restaurant had their own special recipe. The actual name "New York Cheesecake" came from the fact that New Yorkers referred to the cheesecakes made in New York as "New York Cheesecake." If you're a New Yorker, your motto is that "If it's not a cheesecake made in New York, then it's not a cheesecake." There are probably many who will disagree with that.
In 1929, a gentleman by the name of Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. While there is no actual proof that this is true, nobody has stepped forward as of yet to refute that claim. All the other bakeries used cottage cheese. The legend of cream cheese cake goes something like this.
Reuben was served a cheese pie in a private home and he just fell in love with the dessert. He used the recipe for the pie and some ingredients that he provided and began to work on his own recipe for the perfect cream cheese cake. In time, he began to serve this cake at his restaurant at 49th and Broadway. In no time this cheesecake became popular with everyone who went to his restaurant and eventually word of this wonderful dessert spread all over New York. Well, at least that's what the legend says.
But how is it that we were even able to make a cake out of cream cheese? Well, to answer that question you have to go back to the year 1872. American dairymen made an amazing breakthrough that brought about the Modern Age of cheesecakes. In attempting to duplicate the popular Neufchatel cheese of France, they came up with a formula for an un-ripened cheese that was even richer and creamier. They decided on the name, cream cheese. The method for producing cream cheese was actually discovered by William Lawrence of Chester, New York.
It wasn't until 1880 however, that the biggest manufacturer of cream cheese ever, Kraft, got into the business of producing what was called Philadelphia Brand Cream Cheese for a distributor in New York by the name of Reynolds. In 1912, James Kraft came up with a method to pasteurize cream cheese and soon after that other manufacturers began to make dairy products with this new kind of cream cheese, including cheese cake.
cheesecake Readmore »»
Sunday
Pumpkin Cheesecake
cheesecake, pumpkin cheesecake, pumpkin puree
By Elizabeth Morgan
Not a lot of people have tried a pumpkin cheesecake, but those who have swear that they are addicted to it. A pumpkin cheesecake is perfect for someone who likes a cheesecake to have a fluffy, light texture and less sweetness. Interested in making one? Read on for a short how-to.
Start making your pumpkin cheesecake by combining one and a half cups of gingersnap crumbs with about a half a cup of toasted pecans, and then forcing the mixture down into a spring-form pan to make a gingersnap crust. Bake this in the oven for about ten to twelve minutes at 325 degrees.
Meanwhile, beat about ten to twelve ounces of cream cheese firmly and consistently until you achieve a smooth texture. Add the amount of sugar you want (usually about three-quarters cup is fine). Drop in the eggs – but hold on! Remember to drop them one by one, beating continuously as you do. About five eggs will do the trick. After this, you then drop in about one and a half cups of pumpkin puree, some cinnamon, and another three-quarters cup of some heavy cream.
Finished? You are now ready to bake the cake. Put it in the oven and leave it for about half an hour. You know that your cheesecake is done when the center is jiggly and edges are already nice and puffy. When it’s done, try running a knife on all sides of the cake before you let it cool off – this prevents the cake from having cracks.
Let the cake cool down for another thirty minutes (in the oven), and then pop it into your refrigerator. Twelve hours later, you have yourself a delicious pumpkin cheesecake. Invite your friends over to enjoy your creation with you, or take pleasure in it by yourself–just kick back and drink iced tea with your scrumptious pumpkin pie as you watch the sunset or your favorite TV show.
pumpkin cheesecake Readmore »»
By Elizabeth Morgan
Not a lot of people have tried a pumpkin cheesecake, but those who have swear that they are addicted to it. A pumpkin cheesecake is perfect for someone who likes a cheesecake to have a fluffy, light texture and less sweetness. Interested in making one? Read on for a short how-to.
Start making your pumpkin cheesecake by combining one and a half cups of gingersnap crumbs with about a half a cup of toasted pecans, and then forcing the mixture down into a spring-form pan to make a gingersnap crust. Bake this in the oven for about ten to twelve minutes at 325 degrees.
Meanwhile, beat about ten to twelve ounces of cream cheese firmly and consistently until you achieve a smooth texture. Add the amount of sugar you want (usually about three-quarters cup is fine). Drop in the eggs – but hold on! Remember to drop them one by one, beating continuously as you do. About five eggs will do the trick. After this, you then drop in about one and a half cups of pumpkin puree, some cinnamon, and another three-quarters cup of some heavy cream.
Finished? You are now ready to bake the cake. Put it in the oven and leave it for about half an hour. You know that your cheesecake is done when the center is jiggly and edges are already nice and puffy. When it’s done, try running a knife on all sides of the cake before you let it cool off – this prevents the cake from having cracks.
Let the cake cool down for another thirty minutes (in the oven), and then pop it into your refrigerator. Twelve hours later, you have yourself a delicious pumpkin cheesecake. Invite your friends over to enjoy your creation with you, or take pleasure in it by yourself–just kick back and drink iced tea with your scrumptious pumpkin pie as you watch the sunset or your favorite TV show.
pumpkin cheesecake Readmore »»
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