[xrod]

Hi All!

First and foremost, in case I miss ya, here's wishing everyone a great Thanksgiving Day!

Well, I tried out a new cheesecake recipe, and I wanted to share some pics with ya'll!

The secret(s)? 1. Have all the ingredients at room temperature! 2. Don't overmix, 3. Don't open the oven door, and, 4. USE THE BEST SPRINGFORM PANS YOU CAN AFFORD!!!!! I really think this last "secret" is the most important!!!

I have the Wilton springform pan set from Wal-Mart. It was a set of 3: 8-inch, 9-inch, and 10-inch, for only $9.97!!!! (for a complete discussion on this, see this thread,)

http://stellastyle.com/community2/forum/viewtopic.php?t=6132&postdays=0&postorder=asc&start=0

The recipe is one adapted from Alton Brown. (Love that guy!)

The pie comes out very light, very creamy, with a great flavor! You could probably double the recipe if you wanted a thicker cake. Maybe(?) go 1 1/2 hours on the cooking time and on the cool down time. (I'm not sure, so don't quote me on it!)

Nonetheless, here are the pics: I used the 9-inch pan, and I also have some shots of the water bath I used. I used 4(!) sheets of aluminum foil, and had NO leaks! Then I filled the glass container with water until it was halfway up the pan. I didn't take pictures of this before baking, only after, which is why it looks a little ragged! (Put your water bath into the oven as it heats up, then when the oven comes to temp, CAREFULLY place the cheesecake pan into the water bath.) You'll note also that my cheesecake pan did not touch the bottom of water bath pan. I don't think this matters as much as making sure that the water comes up at least half-way up the outside of the cheesecake pan.









And the recipe:

Filling:
20 ounces cream cheese (*edited 1-23-2009* - It's actually 24 oz!!!)
1 1/4 cups sour cream (10 ounces)
1 cup Splenda
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream

Have everything at room temperature!

Preheat oven to 300 degrees F.

Make a water bath: Place water in a larger baking dish that the springform pan can fit inside of. Fill the water bath dish with water so that when the springform pan is placed inside of it, the water will only rise to about 1/2 way up the sides of the outside of the springform pan. Place the water bath vessel into the oven, by itself, so it heats up as the oven heats up.

Brush some melted butter or cooking spray inside 9 by 3-inch springform pan. Place aluminum foil around the pan to prevent leaks when in the water bath.

In a mixer with a paddle attachment, or large bowl with electric or hand mixer, beat sour cream for 10 seconds. Add the cream cheese and Splenda and mix on low for 30 seconds and then turn up to medium. Scrape down the bowl.
In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the springform pan.
Lower oven temperature to 250 degrees F. Place cheesecake into the preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving. (yes, while still hot/warm!)
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

This was a VERY simple recipe, and as you can see from the pics of the FIRST time I tried it, the results are virtually foolproof. The recipe is EXACTLY what I followed. No variations, no tweaks. I really hope you try it. And the taste, texture of the cake was Wonderful! Very creamy, very light, with a strong taste of "cheesecake!"

Enjoy!

Xavier
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[maggie_001]

Thank you, thank you, thank you...been sitting here wishing I had some ricotta so I could make a cheesecake...and low and behold your receipe came up...have ingredients sitting out as I speak..lol...did I say Thank you? lol..
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[OceanDreaming]

That is one beautiful cheesecake!

Angie
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Angie

[crazywoman]

Xavier, that is a great looking cheesecake. It looks very creamy. Is it. I'm wanting a creamy cheesecake. I've never seen one using 20 oz cream cheese before. And that's a large ratio of sour cream to cream cheese. So it should be creamy. And sour cream is cheaper than cream cheese (I think?).
Is it as good as it looks? Ya probably wouldn't have posted about it if it wasn't!

Thanks! I really like Rachel's, but I'd like something creamier, and like the idea of not having to buy Ricotta for it.
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Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[mgonser]

Xavier, just in time for the holidays! I can't wait to try it. Great job and thank you for sharing this.

Marylyn

[wiccanmalenurse]

Xavier, you really know how to hurt a guy don't ya? Looks great, send me one and I will tell you how I liked it! Take care and I will have to try this it seems to be a little easier,
David
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Praise loudly, blame softly and treat each person you meet as a brother or sister!
"Stella Styler for "Life"!"

[Rodie]

This looks soooo darn yummy,I sure would like a piece with a cup of coffee.Still haven't tried this yet but I will be soon,just having to get my kitchen totally back together,then I'll give it a whirl!
Thanks for sharing,but I still think your a tease,lol!!!

Hugzzz
Rodie

[missymagoo12]

looks good. that is where i bought my springform pans at walmart for 9.97. i thought the price was good. your pic's look good enough to eat. sue- printing the recipe right now. sue

[xrod]

Hello!

Thanks to all who commented! I was really happy with the results,...glad I could pass them along.

Maggie - You're welcome! Hope the cake came out well!

Angie - Thank you so much! This one simple line really made my day!

Billie - Thank you! Yes, Definitely very creamy. Still has a good firm texture, but the creaminess really comes thru. YES, it WAS as good as it looks! It's all I can do to keep from eating more than 3 pieces a day!

Marylyn - Hi! Thank you for the compliment, and you are very welcome. It's all about the sharing!

DAVE! - How are you my friend? So good to hear from you. Yes, with work, the holidays, pursuing girls,(!) (hey, I AM single after all!), I just don't want to spend more time in the kitchen than I have to. In doing other cheesecake recipes, we were talking a 5-7 hour stretch that I would have to prepare, bake, and monitor. This method was SO much easier!

Laura - It WAS so darned Yummy! Lol! Hope you have a chance to try it soon! (A tease huh? Hey, stop talking to my friends behind my back! Lol!) Just kiddin'! Big Hugs back at ya!

Sue - Thanks! Yep, gotta love the Wal-Mart sometimes! Thank you so much for the pic comment. (and I agree! Yum!) Hope you have great success with your cakes!

Again, the friends I've made here on the Stella site have been fantastic!

I truly want to wish a blessed and joyful Thanksgiving Day to all!

All the Best!
Xavier
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[crazywoman]

I made this for Thanksgiving. I was gonna tell ya that it was a bust, and nobody would eat it. But I just can't do it.

Everyone loved it. I had hoped I'd have even a little piece left to eat tomorrow. But they cleaned it up. I'll have to make another I guess.

It was great. So creamy!!!! Mine wasn't quite as firm as yours, but I liked it really creamy. I bet it would be good caramel flavored (from DaVinci) I may try that with the next one.

Thanks for the recipe Xavier!!!
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Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[xrod]

Billie! That is SO Great!!!!

(BIG WHEW!) I'm so glad the cake came out well!

As to the firmness, I wanted to say that there is one variable I should have pointed out.(!) When I made the cakes, I accidentally used 24 ounces of cream cheese vs. 20 ounces. (I wasn't thinking, and just put in 3 of the 8 ounce packages.) So, I'm not sure if this was the difference, but it may explain why mine was a little firmer.

Nonetheless, I'm so glad you tried this recipe and that it came out well for you!

All the Best!
Xavier
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[crazywoman]

Xavier,
Yes we all loved it. Hmmmm..... Maybe it was that extra 4oz of cream cheese. Which I might decide to go ahead and add next time. But I did love it creamy!
I had never seen a recipe calling for 20oz before. I can see how you inadvertently added the extra 4.

Thanks again!!! Yum!!!!!
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Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[jbold21]

This looks amazing! I am making this, this weekend!! Thanks for the pics and recipe!!
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Jason
Chicago, IL
Low Carber

[cms0354]

Xavier

Thanks for the recipe! Looks wonderful and can't wait to try it. It really sounds like a classic NY cheesecake...........thanks to you and Alton!

Coleen
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Coleen

[starsplitter]

HI Xavier,
Thanks for the great cheesecake recipe! I made it today, and we loved it. Very, very creamy. It reminds me a lot of my favorite cheesecake ever from Mr. Heros. Can you belive Mr. Hero's had great cheesecake? Seems weird to me, but they did.

Anyway, has anyone had any ideas for a topping for this great cake?

Sherry