Red Velvet Wisdom

That was the opinion of the Rodmeister regarding the New York Cheesecake I made for his birthday. Yesterday I wrote about using a new recipe and new pan (Pampered Chef, love the pan. The handles are great) and wasn’t sure how it would all turn out. Add the company, laughter, and pies made by Ninny and you have a perfect birthday dinner.

Before we ate I wanted to snap a few pictures. The ones who will sit for hours in a tree in freezing weather in the early morning hours said it was too cold to go outside, so I just snapped a few inside.

Then we ate!

We had meatloaf, mashed potatoes, pinto beans, and cornbread. Almost everyone saved room for the desserts.

Raisin Pie

Sweet Potato Pie

Cheesecake.

Yes, it cracked. I’ve read more than I ever wanted to know about how to prevent this and yet it still cracks. We thought it looked like the devil, or Plankton.

The recipe said the Cheesecake should be brown on the outside while light and fluffy in the middle. This appearance didn’t go over well with the fam. They like things to always stay the same. They ate it though and said it tasted really good.

Now for the recipe.

One of the main difference started with the crust. This crust was baked while previous ones have been mixed, then frozen. I couldn’t tell any difference in taste or texture.  To make the crust mix 2 C. graham cracker crumbs, 1/2 C. of butter, and 1/4 C. of sugar. Mix well and press into springform pan. You can chill or bake at 325º for 10 minutes.

The filling ingredients:

• 2-1/2 pounds cream cheese (at room temperature)
• 1/2 cup heavy cream
• 1-3/4 cup sugar
• 1/8 tsp. salt, 2 tsp. lemon juice
• 1 tsp. vanilla extract
• 2 large egg yolks
  
• 6 large eggs

Cut the cream cheese into small chunks and place the pieces into work bowl of a standing mixer. (My standing mixer died and it is fine to use a handmixer. Use a large bowl. I still used the one from the stand)  Beat the cheese on low until smooth, about two or three minutes. It may be easier to beat half the cream cheese first, followed by the second half. Once the cheese is smooth, add the salt and about a third of the sugar. Beat until integrated and scrape down the sides. Add another third of the sugar and continue to mix until the sugar is mixed in. Then add the final third of sugar and mix in. Optionally, three tablespoons of flour can be added with the sugar to help add a bit of stability to the cake. Adding flour will not affect the taste or texture of the cake, but will reduce the likelihood of a cracked cake. Addthe lemon juice and vanilla extract and mix.

Scrape the sides down and add the heavy cream. The cheese should be much easier to work with at this point.
Add the egg yolks and mix until they are blended in.

Now add three whole eggs and mix until the eggs have been completely mixed into the filling. Scrape down the sides and beat in the final three eggs. Now, pour the filling into the springform pan onto the cooled crust. A 10-inch pan should fill up to almost its rim with this filling. Lift the pan an inch or two above your counter or cutting board and drop it to bring any bubbles trapped inside to the surface. Place the springform pan onto a sheetpan (for easy handling and safety), and slide into the middle of an oven preheated to 500°F.

After ten minutes, reduce the temperature to 200°F and allow the cheesecake to bake as the oven gradually reduces temperature.  Bake the cheesecake about 1 hour and 40 minutes. Don’t open the oven door while this is baking.

The cake should be cooked gradually. Set it on a cooling rack for 10 minutes. After a about ten minutes, run a paring knife along the rim of the cake to release it from the walls of the pan. Let it set on the counter for serveral hours,  then chill in the refrigerator for several hours before serving.

That was hard to even get typed on here! Yes, it is a lot of work but worth it for an occasional treat. Or a birthday.