Cheesecake: A year in the making

Last December (2011), I tried to make a cheesecake for my boyfriend’s birthday. After I started mixing together all the sugar and cream cheese, I felt unsure about the mixture and consistency. I left the bowl on the counter to take a look online for photos of what it was supposed to look like! As I scrolled through the recipe online, I heard a loud THUMP/CRASH. The entire bowl – with the mixer-  fell off the counter and into my dog’s water bowl. My roommate ran in when she heard my “Ooohhhh MAN!” and found me on the floor next to the water-cream cheese-sugar puddle trying to keep the dog from licking it all up. In the end, we settled for an instant cheesecake with a homemade crust.

Flash forward one year to December 2012, despite all my nervousness, I tried again. And the result was amazing! Cheers to Smitten Kitchen and to second-tries.

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New York Cheesecake (from Smitten Kitchen)

What You Need

Crust

  • 16 graham crackers/8 ounces – finely ground 
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/2 cup sugar
  • 1/4 teaspoon salt

Filling

  • 5 (8-ounce) packages cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • 5 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon vanilla

Fruit topping

  • 10 ounces frozen fruit – I used blueberries but the recipe calls for cherries 
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water

What You Do

  1. Stir together crust ingredients.
  2. Press crust onto bottom and up the sides, stopping one inch shy of the top rim, of a buttered 9 1/2-inch springform pan.
  3. Put pan into the freezer so it quickly sets.
  4. Preheat oven to 550 degrees (or as high as your oven will go).
  5. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth.
  6. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated.
  7. Scrape bowl down between additions.
  8. Put springform pan with crust in a shallow baking pan (to catch drips).
  9. Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. (NOTE: Watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it.)
  10. Reduce the temperature to 200 degrees and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.
  11. Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.
  12. Place all ingredients for the fruit topping together in a medium saucepan.
  13. Bring to a boil.
  14. Once it is boiling, cook it for an additional one to two minutes then remove from heat.
  15. Cool completely.
  16. Remove side of pan and transfer cake to a plate.
  17. Spread topping over chilled cheesecake. 
  18. Enjoy the fruits of your labor 🙂  It is hard work, but worth it!

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