Tag Archives: cheesecake

Pumpkin Cheesecake Tart with Caramel Rum Sauce

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Pumpkin Cheesecake TartThis Pumpkin Cheesecake Tart with Caramel Rum Sauce is ease personified in baking.

The simple Caramel Rum Sauce can be made weeks ahead and refrigerated.

The Pumpkin Cheesecake Tart has a graham cracker crust that is pressed in and filled with a cream cheese mixture alternated with a pumpkin mixture which are swirled together.

The baked tart can be frozen if made ahead.

That’s pretty much it – an epic short intro for me!  Oh, I couldn’t leave without telling you to  check out the Pumpkin Mousse Torte for another seasonal pumpkin dessert. Continue reading

Unbelievable Cheesecake Update!

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Unbelievable CheesecakeI originally posted this Unbelievable Cheesecake in 2013.  However, on this, my last regular appearance on KMOV’s Great Day St. Louis, I chose to update it using the food processor.  In doing so, this is the fastest and easiest cheesecake I’ve ever made.

This is the easiest of all cheesecakes to make – five ingredients and you’re good to go (I don’t count water as an ingredient, if you do it’s  six). When I first stumbled across this recipe, it called for baking it overnight. I did and I ended up with a large off white hockey puck.

This unbelievable cheesecake requires no crust, no water bath and can be put together in a matter of ten to fifteen minutes from gathering the ingredients to pouring it in the pan. A 2 1/2 hour slow bake insures a perfectly smooth, creamy, delightful cheesecake with no cracks ready to serve plain or with a sauce.

While a springmold pan can be used, my preference is a cheesecake pan. This pan can be seen here.

I prefer to make this in the processor as opposed to the mixer but I have included instructions for both. It is far easier to get a completely smooth, lump free cheesecake with the processor but either machine will yield a wonderful cheesecake so don’t hesitate to use what you have.

Cheesecake
3 to 4 tablespoons graham or cookie crumbs
2 pounds cream cheese, regular or 1/3 less fat, room temperature (910 grams)
1 cup sugar (200 grams or 7 ounces)
5 eggs
2 tablespoons vanilla extract
1/4 cup water

Spray a 9 inch cheesecake or springform pan with cooking spray. Add the crumbs and shake the pan to dust it with the crumbs on the bottom and about 1 1/2 inches up the side. Remove the excess and set the pan aside. Preheat the oven to 200 degrees.

Processor Method
Place half the cream cheese in the processor and process until it is smooth. Add the remainder of the cream cheese and the sugar, processing until completely smooth. Scrape down several times to make sure there are no lumps hiding. Add the eggs, process and scrape down. Add the vanilla and water. Process to make sure it is smooth.

Pour it into the prepared pan and continue to baking.

Mixer Method
In a mixer bowl, combine the cream cheese and sugar, beating until smooth. Scrape the sides and bottom often to prevent lumps. Add the eggs, one at a time. Scrape down every two eggs. Add the vanilla and water and beat to just combine. You do not want to incorporate air at this point. That’s it!!! Pour into the prepared pan and place in the oven.

Baking
Bake for 2 1/2 hours until the cheesecake does not “jiggle” in the middle. It will be very lightly browned. Cool in the pan and refrigerate until cold or overnight.

To remove from the pan easily, heat the sides with a hair dryer set on high. If using a cheesecake pan, place it on top of a wide can and slide the bottom down. If using a springform pan, release the side of the pan. Using a straight, metal spatula, loosen the bottom by slipping the spatula between the cake and the bottom of the pan. Using two pancake turners, one on each side of the cake, lift the cheesecake onto a serving plate. If using a springform pan, you cannot loosen the bottom because of the lip. However, the cheesecake should be firm enough to lift off using the pancake turners.

Note: This cheesecake freezes well if you wish to make it ahead.

Brandied Cranberry Sauce –  I realized that the cheesecake would benefit from a sauce.  Looking around I had a package of cranberries in the freezer so I quickly made this sauce.  I did not write down the amounts but these are as I remember them.  Cranberries have an enormous amount of pectin which is why there is no thickener used.
12 ounce package fresh or frozen cranberries, picked over (340 grams)
1/2 cup water
1 1/4 cup sugar (250 grams or 8 3/4 ounces)
1 tablespoon lemon juice
2 tablespoons brandy

Combine all of the ingredients except the brandy in a medium saucepan. Bring to a boil. Boil until slightly thickened. Remove from the heat and add the brandy. Cover directly with film and allow to cool. Refrigerate.

To use: Heat slightly if necessary to loosen if too thick.

Triple Chocolate Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Triple Chocolate CheesecakeOne of my readers asked if I had a chocolate version of the sour cream cheesecake.  This Triple Chocolate Cheesecake was our chocolate cheesecake for years.  It is indeed based upon the Sour Cream Cheesecake about which I blogged earlier. In fact, many of our cheesecakes started with this basic Sour Cream Cheesecake.

This is an unbelievably creamy, intensely chocolate cheesecake incorporating melted chocolate into the basic cheesecake.  While there is chocolate in the crust, the cheesecake itself and the glaze, they are balanced with the cream cheese, sour cream and cream for a very satisfying chocolate flavor without being overbearing.

As in the original recipe, I believe the food processor makes a better cheesecake than the mixer, but I include directions for both.  The most important issue with either method of making this chocolate cheesecake is to scrape down often.  If lumps of cream cheese go unincorporated they will mar the look of the finished chocolate cheesecake with white lumps showing.

I also am a firm believer in a two piece cheesecake pan with a removable bottom as opposed to a springform pan for several reasons.  First the sides are one piece and cannot warp or change shapes with time and use as can a springform pan.  Secondly, the bottom of a cheesecake pan is perfectly flat making it much easier to remove the cheesecake and transfer it to a round or a serving plate.  The cheesecake pan is raised at the outer edges and the plate itself is usually dimpled, neither of which aids in the removal.  Third, the spring in the spring form pan can loosen or give way after awhile making the pan useless.

The hardest thing about this Triple Chocolate Cheesecake is the overnight wait to finish it so it can be eaten.  This also freezes well as long as it is defrosted under a cover so the condensation doesn’t go to the top of the cake.  In any case this is a sublime dessert served alone or with a strawberry, raspberry or mixed berry compote.

Continue reading

No Bake Rocky Road Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

No Bake Rocky Road CheesecakeToday was KMOV TV Great Day St. Louis day and here’s the recipe for this easy to make no bake cheesecake.

Ummmm cheesecake – everyone’s favorite. But getting it to come out is another matter. Do you use a water bath or not? How do you prevent it from cracking? Or do you just give up and buy one? What if you could make a great cheesecake and not have to worry about the baking part? We’re not talking about just any cheesecake, but rocky road with chocolate, salted peanuts and marshmallows finished with a gravel top of peanuts and chocolate and caramel sauce? Now there’s no reason not to make one. Oh, and you can tell everyone you baked this perfect cheesecake and soak in all the compliments. No one will know this was a no bake cheesecake except you and me!! And I’m not tellin’!! Continue reading

Carrot Cake Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Carrot Cake Cheesecake sliceOne of the constant challenges of owning a bakery is coming up with new items to entice the clientele.  This Carrot Cake Cheesecake was one of the more unusual cakes we featured from time to time.

It consists of two layers of carrot cake sandwiched with a creamy cheesecake and finished with the traditional cream cheese frosting.

When I made this for the blog, I forgot to water bath the cheesecake layer.  I thought you would enjoy seeing the difference between the water bathed layer and the one I forgot to water bath.  Not only did they look different, the texture of the cheesecakes differed.  The one on the left had no water bath.  The one on the right did.  As you can see, it is flat and even.two cheesecake layersI also found that making the cheesecake layer in a processor yielded a firmer cheesecake than if it is made in a mixer.  However, both ways work. Continue reading