I’m about to jump on the plane to Germany and am incredibly nervous about this whole year-in-a-foreign-country-where-I-am-not-fluent-with-the-language thing. So, to distract me, I’m posting my cheesecake recipe. I took pictures while baking my latest one but will add them later since I need to get my camera packed. Ahh, travel.
Edit: Added pictures of cheesecake in the oven and the finished cheesecake.
Edit 2: Added estimated preparation and baking times.
Anyway, here’s the recipe. The filling is a slightly-modified version of Alton Brown’s Sour Cream Cheesecake Recipe (http://www.foodnetwork.com/recipes/alton-brown/sour-cream-cheesecake-recipe/index.html) and the shortbread crust is from The All New All Purpose Joy of Cooking, which was published in 1997 (I think).
Prep time: about 2 hours
Baking time: at least 2 hours
the recipe, in british and metric units
First make the crust.
- 1 3/4 c all-purpose flour (414 mL)
- 1/3 c sugar (79 mL)
- 1/4 tsp salt (1.23 mL)
- 1 stick (8 tbsp) unsalted butter, softened (118.3 mL)
- 2 egg yolks
Preheat your oven to 400°F (205°C). Spray the bottom of a 9-inch (23-cm) cheesecake pan with some cooking spray. Since this cheesecake should be baked in a water bath, it is advisable to use a silicone cheesecake pan, not a springform pan or a pan with a removable bottom. But if your pan is not waterproof, you can wrap the outside in aluminum foil for the part that requires the water bath.
Mix the flour, sugar, and salt together in a bowl. When combined, add the butter. Chop the butter into smaller chunks. Using a pastry chopper or your hands, combine the butter and the dry ingredients until the mixture resembles coarse crumbs.
Add one egg yolk to this mixture and stir. Once the mixture is about the consistency of play-dough, pat it into the bottom of the pan until it covers the bottom evenly. Prick the dough all over with a fork, then put it in the oven for 18-22 minutes.
As soon as you pull the crust out of the oven, brush it with another egg yolk. The yolk will cook from the heat of the crust, sealing it and preventing it from soaking up too much cheesecake batter.
Now for the filling.
- 20 ounces cream cheese (567 g)
- 1 1/4 cups sour cream (296 mL)
- 1 cup sugar (237 mL)
- 1 tablespoon vanilla extract (14.8 mL)
- 2 eggs
- 3 yolks
- 1/3 cup heavy cream (79 mL)
- 1 cup chocolate chips (optional) (237 mL)
- Additional heavy cream (optional)
Using a stand mixer (or hand mixer), beat the sour cream, cream cheese, and sugar on low until combined, then turn up to medium power for a few seconds.
In a separate container, mix the vanilla, eggs, egg yolks, and the 1/3 cup (79 mL) heavy cream. Pour about half of it into the cream cheese mixture, turn the mixer on medium, and slowly pour the rest of the egg mixture in.
If you want to swirl chocolate into your cheesecake, get the cup of chocolate chips (237 mL of them) that you set aside earlier. Pour the additional heavy cream over the chocolate chips until the heavy cream almost reaches the top of the chocolate chips in the measuring cup. Put this in the microwave for 30 seconds and stir. Continue microwaving the chocolate-cream mixture for fifteen seconds and stirring it until they are well-combined in a nice chocolate soup.
To get the texture of the chocolate swirls right, take a small amount (maybe half a tablespoon (7.4 mL)) of cheesecake batter and pour it on top of the chocolate mixture. Let it sit for a minute or two to absorb some heat; if you mix something cold into something warm too quickly, the entire mixture may sieze. Repeat this mixing of small amounts of cheesecake batter into the chocolate three or four more times until the mixture is almost pourable.
Pour the cheesecake batter and chocolate mixtures into your cheesecake pan as desired. I like to pour most of the chocolate in a layer at the bottom, right on top of the crust. I then swirl a little on top to make the cheesecake extra pretty.
Turn the oven temperature to 250 degrees F (120 degrees C). Put the cheesecake pan in a preheated water bath in the oven for 1 hour or slightly more. Do not open the oven door until this first hour has elapsed.
Once the hour has elapsed, turn the oven off and open the door for a minute. The cheesecake should be able to jiggle slightly; it still has more cooking to do. Shut the oven door with the cheesecake still inside and leave it for another hour or two. (The cooking times on this recipe are quite forgiving, thankfully.)
Pull the cheesecake out of the oven and allow it to cool for a while. Then put it in the refridgerator for at least six hours (preferably overnight) before getting it out of the pan and putting it on a serving platter. Then eat it. Om nom nom.
I’ll try to post some cheesecake pictures later, once I get to Germany and unpack my camera. Until then, enjoy the large block of text containing my favorite cheesecake recipe. Edit: There are pictures now, as you probably saw.