Daring Bakers April 2009 Cheesecake

Woo Hoo!! Another DB Challenge. Fun. I'm enjoying this.


The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

So I was going to do a Tiramisu Cheesecake and make ladyfingers from scratch and all that but I ran out of time.



I ended up making a chocolate, coffee and vanilla cheesecake with a gingersnap crust and a little ganache decoration on top.



I think it looks pretty good. The vanilla to coffee layer is a little uneven but .... depends on where you look!




Here's a different side view.


I made a 7 inch cake and had batter left over so two little cheesecakes (3 inch) were born.




Here's the whole family. Sadly I have already eaten one of the small ones by myself. I must admit, they are really good.

It's a great, easy recipe and came out just fine. I didn't add any sugar or vanilla to the gingersnap crust. I did add some powdered ginger on top of it before I put down the cheesecake filling so it gave it some extra snap.

The insides.




I made the recipe as instructed then split the batter into thirds and added 4oz of bittersweet chocolate to the chocolate layer. For the coffee layer I dissolved 1TB instant espresso powder in 3TB boiling water, then kept adding to the batter until i got the taste I wanted. I like it strong so it was almost the whole amount. I left the vanilla layer as is per the recipe, then poured each layer in and that was it!

Thanks Jenny Bakes! Now to get rid of the rest of the cheesecake before I eat all of it!!!


Here's the Recipe:

Abbey's Infamous Cheesecake:

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!