Key Lime Cheesecake

The days of payday cheesecakes may be behind me, but I still make a mid-month cheesecake for Susie to take to the good people at Benton County Mental Health. This month she requested a Key Lime Cheesecake. Who am I to argue? Especially since they usually save me a slice after the feeding frenzy has subsided.

For the crust I used Golden Oreos. Golden Double-Stuffed Oreos. No need for butter with all that creamy filling serving as a binding agent. I pressed the crumbs into my parchment-lined cheesecake pan and put it in the freezer to set.

Cream cheese and sugar are beaten on medium-high for 3 minutes. No more. No less. The number is three. I digress, but tip my hat to the Pythons. I turn the mixer down to medium at this point. Two eggs plus two egg yolks are incorporated, one at a time. Then key lime juice and vanilla are added. Finally, I gently mix in a tablespoon or so of lime zest. Just for the visual effect.

The mix is poured over the frozen crust and placed in a 325° oven for 45-55 minutes. I placed a pan with some water on the lower rack to try to keep the air moist and hopefully, prevent the splitting that sporadically plagues my cheesecakes. (For the record: It worked).

While the cake baked, I mixed up the topping. Sour cream, sugar, key lime juice and vanilla are mixed together in a small bowl.

After 45 minutes, I removed the cake from the oven and let it cool for ten minutes on a wire rack. (Leave the oven on!) I then, very carefully, poured the topping on the surface of the cheesecake. Even more carefully, I spread the topping evenly over the entire surface. To finish it off, I sprinkled a bit of lime zest over the topping.

Back into the oven for five more minutes, and the cake is done. Allow it to cool for a couple hours before covering with plastic wrap and refrigerating.

I'll have to wait for reports from the mental health workers to see how it came out, but if the batter that I "cleaned" off the mixing bowl, paddle, and spatula is any indication, it will be delicious.

Bon appétit!

Sweet Potato Cheesecake

It was suggested that I make a seasonal cheesecake this month. I immediately thought of the Caramel Apple Cheesecake, but not only have I made it a couple times, but it is a very labor-intensive recipe.

A co-worker suggested a vegetable cheesecake like pumpkin. Yawn. I forget exactly how I settled on sweet potato, but I did. I did a google search and the first recipe that popped up look good.

A graham-cracker crumb crust is used. Instead of freezing the crust, it is popped in the oven for ten minutes. The crust is set aside to cool.

To save time and effort, instead of baking sweet potatoes, peeling them, and then pureeing them, I simply used a can of sweet potatoes and mashed them down into the measuring cup.

The mashed sweet potatoes are mixed with cream cheese, sugar, sour cream and heavy cream until smooth. Three eggs are added, one at a time, and mixed at fairly low speed until incorporated.

The batter is poured over the crust and placed in the oven at 350° for an hour. The oven is turned off and the cake rests in the oven with the door ajar for another hour.

Now the topping. In a saucepan, butter and brown sugar are heated until melted. The heat is increased and the mixture is brought to a boil. Heavy cream is added followed by chopped pecans. This is poured over the cheesecake and then refrigerated. The topping concealed the small cracks that developed in the surface of the cake.

I don't have a verdict on how this tastes yet, but if the batter I licked of the mixing paddle is any indication, it is delicious!

Bon appetit!

Minty Chocolate Cheeecake

The mid-month cheesecake for Benton County Mental Health is due Wednesday. I have bowling practice tomorrow. Tuesday, the night before wouldn't work. Just in case. I needed to make it today. First I needed to decide which kind of cheesecake to make. I flipped through my cookbook, but did not get very far. The sixth recipe in the book of 125 Best Cheesecake Recipes precisely. The Minty Chocolate Cheesecake.

I lined the sides of a 9-inch cheesecake pan with parchment paper. For the crust I used chocolate stuffed Oreos. Double stuffed chocolate Oreos. The cream filling serves as a binding agent for the crumbs, and the butter can be eliminated from the crust. I pressed the crumbs into the pan and popped it into the freezer.

I set out the rest of the ingredients, in order to let the eggs, sour cream and cream cheese to let them reach room temperature. This allows for better mixing of ingredients, and will allegedly help prevent cracking of the finished cheesecake.

Then I went back to watching baseball on a Sunday afternoon. For a few more hours.

The cream cheese and the sugar are mixed for three minutes. Eggs are added, one at a time. Then flour, sour cream, vanilla and peppermint extract are added. Three ounces of melted chocolate are then streamed into the batter, with the mixer running.

Finally, a cup of semisweet chocolate chips are mixed with a spoon of flour and then folded into the batter. I had some green mint chips, so I let my inner anarchist run free and substituted the green mint chips for the chocolate ones. (I know. I know. But I am not as young as I once was).

The cheesecake bakes at 350° for 45-55 minutes, until the top is light brown and there is a slight jiggle at the center.

Well, this is a bit embarrassing. A crack did develop on top of the cheesecake. Fortunately, it won't affect the taste, and these get eaten so quickly that the crack will swiftly become little more than a memory. A trivial one.

Bon appétit!

Toasted Pecan Cheesecake

The guinea pigs at Benton County Mental Health will be enjoying a Toasted Pecan Cheesecake at their mid-month staff meeting this month. I must admit that after being out of cheesecake production for over a month because of vacation, it is good to be back. A co-worker of mine, who is retiring soon, selected this one for the upcoming payday. Now, to the practice version.

The crust is made from finely chopped toasted pecans, flour and melted butter. Susie roasted the pecans for me while I was at work. She spread the whole nuts on a baking sheet and toasted them at 350° for 5-10 minutes, keeping a close eye on them to keep them from burning.

When I got home, then pecans had cooled and I processed them and mixed the crust. I then pressed it into my parchment-lined cheesecake pan and popped it into the freezer.

The cheesecake batter itself is pretty simple. Cream cheese, plain yogurt and sugar are mixed for 3 minutes on medium high. Then eggs are added, one at a time, until incorporated. Vanilla and chopped pecans are folded in to complete the batter.

The mixture is poured over the frozen crust and baked in a 350° oven for 45-55 minutes, until gently browned on top. There should be a slight jiggle in the center on top when the pan is slightly shaken.

I garnished with whole toasted pecans.

Bon appétit!

New York Style Cheesecake

Payday is almost here and that means Payday Cheesecake. This month I made a New York Style Cheesecake. I don't know if it is truly authentic New York style. That's just what the recipe title is.

The recipe is similar to other cheesecakes. Cream cheese and sugar are beaten together. Flour and lemon zest are then added. Eggs plus a couple egg yolks are then incorporated, one at a time. Finally, vanilla and heavy cream are added.

The batter is poured over a standard graham cracker crumb crust.

The oven is preheated to 500° and the cake bakes for 10 minutes. The temperature is reduced to 200° and the cake continues to bake for another 60 minutes.

When removed from the oven, the cheesecake will resemble a soufflé, puffed up over the top of the pan. The top will be a deep golden brown. It is allowed to cool for a couple hours, during which time it will settle back down into the pan. Cover with plastic wrap and refrigerate until cooled completely.

I am serving this cheesecake au naturel, without any topping or other embellishment. Sometimes simple is best. And easiest.

Bon appétit!

South of France Lemon Cheesecake

When The Boss Carlo left the library, she selected this cheesecake for her farewell party. Now the music cataloger is leaving, and she selected this one as well. And it will be payday. So, two birds, one stone.

This is the easiest cheesecake to make. I assert the superlative confidently. You shall see Dear Reader. You shall see. And then you will believe.

First of all, there is no crust. Simply line a 9-inch cheesecake pan with parchment paper as I have preached all along.

In a large bowl, stir a couple pounds of ricotta cheese with a rubber spatula until smooth. Add sugar and flour and mix until incorporated. Then six eggs are added, one at a time, mixing after each addition. Finally (yes, finally) lemon zest, lemon juice, vanilla and a little cinnamon are added.

Pour the batter into the pan and pop it into a 300° oven for 75-90 minutes. This cheesecake will be done when a knife can be inserted in the center and come out clean. (Other cheesecakes are done when lightly browned and or jiggly in the center).

This is a refreshing diversion (if one were to be needed) from the usual cheesecake. The texture differs from the "normal" cheesecake. As you can see from the picture, a large crack developed on the top of the cake as it cooled. Fortunately, it won't affect the taste.

Bon appétit!

Black Forest Cheesecake

Cheesecakes do not get much easier than this one. For the Benton County Mental Health mid-month staff meeting, I prepared a Black Forest cheesecake.

I used chocolate double-stuffed Oreos for the crust. The cookie filling serves as the binding agent so the butter can be eliminated. This is not a health choice, but a choice that makes things simpler.

Cream cheese and sugar are beat on high for three minutes. Then two eggs are added, one at a time, and incorporated. The sides are scraped down and six ounces of semi-sweet chocolate, melted and cooled, and vanilla are added.

The mixture is poured onto the crust and the cake is baked at 350° for 45 minutes.

After allowing to cool for a couple hours, the cake is refrigerated overnight. For a topping, I used a can of cherry pie filling.

Bon appétit!

Mandarin Orange Cheesecake II

"Again?" You may ask. Yes. Again. The previous Mandarin Orange Cheesecake was for Benton County Mental Health. They were test subjects. Very willing test subjects.

For my payday cheesecake, I modified a few of the steps. Two.

First, instead of folding the mandarin slices into the cheesecake batter, I poured half the batter in the pan. (Remember to line the sides with parchment strips!) Then I set the orange slices on top, spacing them over the surface. Then I added the rest of the batter.

Instead of blanched slivered almonds, I used sliced almonds. I just wanted a better contrast on the surface.

Now, the trouble. When I poured the topping onto the center of the cheesecake prior to spreading it evenly across the top, it slumped into the cake. In my attempt to spread the topping, the aesthetic quality I was hoping for was lost. The taste would not be affected though, unless you were the person who got a slice with an intrusion of extra topping. Oh bother. You can't win them all. I doubt there will be complaints.

Bon appétit!

Mandarin Orange Cheesecake

This month's cheesecake for the good folks at Benton County Mental Health is a Mandarin Orange Cheesecake. I made one a few years ago and decided it was time to make another. To improve on the original.

Remember to line the pan with strips of parchment paper to facilitate removal of the finished cake.

Starting with the crust, I used vanilla wafer crumbs instead of graham crackers. Why not? Just to be different. A deviant. Melted butter is worked into the crumbs and then this is pressed into the bottom of a 9-inch cheesecake pan. Pop it into the freezer while the batter is made.

The batter consists of cream cheese, butter, and sugar, beaten at medium-high speed for a few minutes. Have I said lately how much I love my stand-up mixer? I really do! Eggs are added, one at a time. Then sour cream, vanilla and concentrated orange juice. After this has all been mixed well, a can of drained mandarin orange sections is folded in. The batter is poured over the frozen crust.

The cake bakes at 350° for 45-55 minutes. Just until it is starting to brown ever so slightly, and there is a little jiggle left in the center when the pan is gently shaken. Remove from the oven and leave the oven on. Allow the cake to cool for 10-15 minutes.

Now, while the cake cools, mix sour cream, orange juice and sugar. Pour this onto the center of the cake and spread evenly to the sides. I added some blanched slivered almonds. It goes back into the over for 5 minutes. Remove the finished cake from the oven and allow to cool thoroughly on a rack.

Of course, the topping as well as the almonds are optional. But one of the beautiful things about this and other toppings, aside from their flavor, is that they do a bang-up job of concealing any flaws, such as cracks, that may appear on the surface of the cheesecake.

Bon appétit!

Peanut Butter Cheesecake III

Yes. Peanut Butter Cheesecake III. This month's payday cheesecake will be the same as last month's, except with milk chocolate ganache instead of raspberry jam. I made this for Susie's mid-month payday, but was troubled that there were tiny air bubbles in the ganache. Inquiries were made and I determined (read: guessed) that I whisked the hot cream and chocolate too vigorously, incorporating air into the ganache. A gentler, though not necessarily kinder approach would be used for this reprise.
I brought the cream and the butter just to a boil and poured it over the Ghiradelli milk chocolate chips. I let it sit for a few minutes and then went in with the whisk. It was a test of my patience to whisk gently. It just seemed oxymoronic. Wrong even. But I persisted.

I was sure there were still some chunks of unincorporated chocolate in the ganache, so I poured it through a strainer into a small bowl. There was some undissolved chocolate as I had suspected. It was quite tasty.

The ganache then cools to room temperature before being refrigerated to thicken for use. I want a viscous liquid that will spread slowly, without running. Pour the ganache over the top of the cheesecake and pop back into the fridge to set.

Bon appétit!

Peanut Butter Cheesecake II

After Susie and I were married I expanded the Payday Cheesecake program to include the good folks at Benton County Mental Health. They were grateful, and remained so even after they learned that just because they get paid twice a month, they were going to get one cheesecake and not two. This month they get dessert on the mid-month payday. I doubt they will feel slighted that they will be receiving the same recipe, for Peanut Butter Cheesecake, that I prepared for my co-workers a couple weeks ago.

The same recipe, with a twist. A variation really. Instead of raspberry jam to top the cheesecake, I went with a milk chocolate ganache. So, this post is really about making ganache.

I put 8 ounces of milk chocolate in a small mixing bowl. Then, over medium heat, I brought 3/4 cup heavy whipping cream and 2 tablespoons unsalted butter just to a boil. Immediately, the hot cream and butter was poured over the chocolate and whisked until smooth and shiny. Into the refrigerator to cool and thicken a bit.

After a couple hours, I poured some of the ganache on the top of the cheesecake, letting it spread close to the edge. There were tiny bubbles in the ganache and I neither knew how nor cared to try to smooth them out. I doubt anybody will notice, or care.

Bon appétit!

Peanut Butter Cheesecake

I was sick at home this past payday so was unable to make a payday cheesecake. So instead of payday cheesecake on Friday, there would be workday-following-payday cheesecake on Monday. It should make Monday easier to handle for most.

I strode confidently off the recipe's path straight away. Instead of a crust of peanut butter cookie crumbs, ground peanuts, flour and butter, I used Nutter Butter cookies. I processed half a package into crumbs. The creamy cookie filling served as a binding agent. Then pressed the crumbs into the bottom of a parchment-ringed cheesecake pan. Then into the freezer and onto the batter.

The batter was pretty easy as well. Cream cheese, sour cream, peanut butter and sugar are mixed in the KitchenAid stand-up mixer for 3 minutes. Then four eggs are added, one at a time, followed by some vanilla. C'est tout!

There was a recipe for a topping as well. Sour cream, peanut butter, sugar, lemon juice and ground peanuts. Forget it. The minimalist simplicity of the cheesecake would do. That, or I was just feeling lazy. I mention the topping only as a suggestion. I am not trying to hide anything, else I wouldn't have said word one about a topping. Maybe just suggested some canned whipped cream. So there. OK. I changed my mind about a topping. I put some raspberry preserves on top. Just a little. Peanut Butter and Jelly Cheesecake?

Into a 350° oven for 45-55 minutes, let cool on a rack, refrigerate for several hours or overnight. Then eat.


Bon appétit!

Blue Ribbon Cheesecake

I am the Party Boss. My self-imposed responsibility is to provide a dessert for a party every payday. The Payday Party is not so much a party as it is a dessert. I bring in something tasty, and people eat it. Sometimes someone brings something else as well. For the first few years as Party Boss, I made a different cheesecake every month. There were no complaints. Then I went off on a tangent. A tangent that led to Jelly Donut Pudding, halva, cobblers, baklava, and I can't remember what else. After a two-month hiatus due to the holidays and the Rose Bowl, the payday party returns on the morrow. And so does the cheesecake.

I made a recipe from 125 Best Cheesecake Recipes called Blue Ribbon Cheesecake. It is a simple recipe: cream cheese, sugar, eggs, lemon juice and vanilla, over a graham cracker crust. My stand mixer makes it a snap.

I have found that in using cheesecake pans, lining the sides with strips of parchment paper will produce a better looking finished product. After unmolding, simply peel the strips away. There are no marks where a knife was run around the inside of the pan. Just a trick I have learned over the years.

I topped this particular cheesecake with canned blueberry pie filling. It was easier, and it is January so I don't have access to fresh blueberries to cook down.

Bon appétit!