Cheese cake Improvement

Discussion in 'Baker Banter' started by Preya_M, Jan 19, 2014.

  1. Preya_M

    Preya_M Well-Known Member

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    I made at least 3 cheesecakes since Christmas, one was a mint oreo (turned out pretty good), another was my regular recipe and the last was one that I added an extra ingredient in. My parents said that it was really good, I've never tried putting almond extract in a cheesecake, but it seemed like it enhanced the flavour. Any other suggestions?
     
    Preya_M, Jan 19, 2014
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  2. Preya_M

    OhioTom76 Well-Known Member

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    Cooks Illustrated has a recipe for an "Icebox Lemon Cheesecake".

    Take out 1 1/2 lbs of cream cheese and let it get to room temperature

    For the crust:

    - 10 lemon cream cookies crushed into a fine meal
    - 2 Tbsp unsalted butter melted
    - 1 tsp grated lemon zest

    Blend in food processor, then form into 9 inch spring form pan, bake in 350 degree oven for about 10 minutes till brown. Cool for 30 minutes.

    Make a lemon curd:

    - 1 large egg plus one egg yolks
    - 1/4 cup sugar
    - pinch of salt
    - 2 Tbsp fresh lemon juice

    Cook over medium low heat for about 3 minutes until it becomes pudding like. Then add:

    - 1 Tbsp unsalted butter
    - 1 Tbsp heavy cream

    Strain through a fine mesh strainer. Cool in fridge.

    Prepare filling:

    - 1/4 cup of lemon juice
    - 1 envelope of gelatin (2 1/2 tsp.)

    Combine and let rest for 5 minutes, then 30 seconds in microwave until bubbling. Allow to cool.

    - 1 1/2 lbs of well softened cream cheese
    - 3/4 cup of sugar
    - pinch of salt

    Blend ingredients and gelatin mixture with mixer until smooth, about 2 minutes. Then add:

    - 1 1/4 cup of heavy cream, blend until fluffy
    - add 1/4 cup of lemon curd plus the gelatin mixture, blend until incorporated

    Pour into cooled crust. Smooth the top. Take remaining curd and place into plastic bag. Cut the corner and draw a design across the cheesecake. You can use a toothpick to add further detail and drag the curd across the cheese cake filling. Let it chill in the fridge for 6 hours.
     
    OhioTom76, Jan 21, 2014
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  3. Preya_M

    Preya_M Well-Known Member

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    This seems like a yummy recipe, though I'll need to look into a substitute for gelatin then and substitute the eggs as well. I've never tried a lemon cheesecake, though I'm not really fond of the lemon flavour in cakes. :oops: I'll give it a shot though, do you happen to know any gelatin substitutes?
     
    Preya_M, Jan 22, 2014
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  4. Preya_M

    NThomas Well-Known Member

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    Have you tried making your cheese cake crust with a crushed hard pretzels. It makes for a great sweet and salty taste and it is also an unexpected surprise treat. You take hard pretzel the salted kind and put them in the food processor and grin them until the reach the consistency of ground nuts. Combine with butter and bake the same way you would a graham cracker crust.
     
    NThomas, Feb 11, 2014
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  5. Preya_M

    Preya_M Well-Known Member

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    Pretzels you say? I've never actually considered cooking with pretzels at all before, because I rarely eat them. Is there a specific brand that you recommend maybe? I used to do the graham cracker crust, but since I've tried it with oreo cookies, the oreos have won over my heart completely. :)
     
    Preya_M, Feb 18, 2014
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    SmartPea85 likes this.
  6. Preya_M

    SmartPea85 Well-Known Member

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    Almond cheesecake sounds very good! I've put vanilla extract in cheesecake before, and I agree it enriches and enhances the taste! You could also add a few drops of Orange extract. Without being too overpowering, it might be like creamsicle cheesecake :) you could also add cinnamon and nutmeg either inside or on top for another twist on the original. Yum!
     
    SmartPea85, Feb 18, 2014
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