Post by Kelsey on May 22, 2007 20:19:32 GMT -5
Here is a cheesecake I made last night - very delicious!
I like like my cheesecakes thiner, like a tart, so I use a pie plate rather than a springform pan.
Instead of cream cheese I use fromage blanc - mix one of NE Cheesemaking's Fromage Blanc packets with one gallon of warm milk; drain after 12 hours. This makes about twice what you need for the cheesecake.
Crust recipe courtesy of Baking: From My Home to Yours, by Dorie Greenspan. I also based the filling recipe off of hers.
Sweet Tart Dough
1 1/2 c. all-purpose flour
1/2 c. confectioners' sugar
1/4 tsp. salt
1 stick plus 1 tablespoon very cold or frozen unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in ten-second pulses until the dough forms clumps and curds. Listen for the sound of the processor to change and stop. Turn the dough out onto a work surface and knead lightly just to incorporate any dry ingredients.
Press the dough evenly over the bottom and up the sides of a 9-inch pie plate. Freeze the crust for at least 30 minutes before baking.
Bake at 375* F for 15-25 minutes until lightly browned. If it puffs, poke it with a fork. Cool the crust to room temperature before filling.
Lemon-Ricotta Cheesecake
1 lb fromage blanc
4 oz. ricotta (or use another 4 oz. fromage blanc)
2/3 cup raw cane sugar
¼ tsp salt (if the cheese is homemade (unsalted))
2 large eggs
2/3 cup heavy cream and/or sour cream
Zest and juice of ½ lemon (vary to suit taste)
With an electric mixer, beat the cheeses together until soft and creamy, 4 minutes. Add the sugar and salt and beat another 4 minutes. Add the eggs, beat several more minutes. Slowly mix in the cream(s) and lemon.
Pour batter into the baked and cooled crust; bake at 250* F for one hour; turn off the oven and let it sit for another hour with the door closed.
The cheesecake should barely jiggle and will be slightly puffed. Times may vary.
Chill overnight or at least four hours.
I like like my cheesecakes thiner, like a tart, so I use a pie plate rather than a springform pan.
Instead of cream cheese I use fromage blanc - mix one of NE Cheesemaking's Fromage Blanc packets with one gallon of warm milk; drain after 12 hours. This makes about twice what you need for the cheesecake.
Crust recipe courtesy of Baking: From My Home to Yours, by Dorie Greenspan. I also based the filling recipe off of hers.
Sweet Tart Dough
1 1/2 c. all-purpose flour
1/2 c. confectioners' sugar
1/4 tsp. salt
1 stick plus 1 tablespoon very cold or frozen unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in ten-second pulses until the dough forms clumps and curds. Listen for the sound of the processor to change and stop. Turn the dough out onto a work surface and knead lightly just to incorporate any dry ingredients.
Press the dough evenly over the bottom and up the sides of a 9-inch pie plate. Freeze the crust for at least 30 minutes before baking.
Bake at 375* F for 15-25 minutes until lightly browned. If it puffs, poke it with a fork. Cool the crust to room temperature before filling.
Lemon-Ricotta Cheesecake
1 lb fromage blanc
4 oz. ricotta (or use another 4 oz. fromage blanc)
2/3 cup raw cane sugar
¼ tsp salt (if the cheese is homemade (unsalted))
2 large eggs
2/3 cup heavy cream and/or sour cream
Zest and juice of ½ lemon (vary to suit taste)
With an electric mixer, beat the cheeses together until soft and creamy, 4 minutes. Add the sugar and salt and beat another 4 minutes. Add the eggs, beat several more minutes. Slowly mix in the cream(s) and lemon.
Pour batter into the baked and cooled crust; bake at 250* F for one hour; turn off the oven and let it sit for another hour with the door closed.
The cheesecake should barely jiggle and will be slightly puffed. Times may vary.
Chill overnight or at least four hours.