I know yesterday I warned you all that I wouldn’t be posting many recipes in the near future, but I may have spoken too soon. See, tomorrow night we are going to a Dessert Party & Contest, where each person is going to bring a dessert that he or she has prepared. We are then each going to taste each of the desserts and we will vote on the ones we like the most. Ken did a trial run last week of the dessert he is going to make and it turned out fabulously, so we thought we’d share the recipe with all of you. When he re-makes it later today I will take some photos so we can show you how pretty it is!
Crumb Crust (From Gourmet Magazine, November, 1999, available on Epicurious)
- 1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
New York Cheesecake (From Gourmet Magazine, November 1999, available on Epicurious)
- 1 crumb-crust recipe, made with finely ground graham crackers
- 5 (8 oz.) packages cream cheese, softened
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 5 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla
Make crumb crust as directed in recipe, above. Preheat oven to 550 degrees.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add egg and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200 degrees and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.An article that Ken read said that almost all cheesecakes crack along the top while they’re cooking or while they’re cooling… and since that happened last time (during the trial run) we figured it would happen again this time, which is why I bought some fresh strawberries that we will slice up and display nicely on the top of the cheesecake when we bring it for the party tomorrow. That way you won’t be able to see the crack.