Thursday, March 25, 2010

Time for a Dessert Doodle (and it's a good one too)

Ok this time I'll spare the rambling and get right to it.... drum roll......... pipes playing....... more drums.....

C H E E S E C A K E !!!!!!!!

If you know me, you will know that I'm not much of a sweets kinda gal. I'd pick fries over icecream any day. There are very few desserts (both Indian and non-Indian) that I am partial to and have a hard time turning down. Cheesecake is one of them. Tiramisu is another. Today it's about The Cheesecake. I made my first cheesecake in 2002 and haven't looked back since. It's based off a recipe I found on Allrecipes but has tips incorporated from watching all those food shows.

- Sometimes I add lemon zest;

- One time I added canned pineapple and that was the biggest mistake ever. DO NOT add fruit of any kind to the actual batter... it changes the consistency.

- Bake the cake in a water bath. The end result is way way way smoother.

- Eggs and butter NEED to be at room temperature.

- Allow the cake to chill overnight if you can before you dig your fork into it.

- Pour the batter in a parchment lined pan with some of the paper hanging out. That way you can pull the cake out of the pan with ease.

- You can get creative with toppings- blueberry jelly, fresh raspberries and raspberry jelly, fresh strawberries. I've even used fresh kiwi once and it tasted fantastic!

- If you feel guilty (that's only IF) about eating a whole slice of cake at a time, and opt for more waistline-friendly portion, cheesecake squares are a good way of achieving this. Same cheesecake, cut into squares when cooled. Do not use a serrated knife when cutting.

Feel free to give it a try and give me your tips on how to improve on this. I've still not made the perfect cheesecake in my opinion.

New York Style Cheesecake


* 1 cup graham cracker crumbs
* 2 Tablespoons white sugar
* 1/4 cup melted butter
* 2 (8 ounce) packages cream cheese, softened - I use a little over one package
* 1/2 cup sour cream

* 1/2 cup white sugar

* 1 teaspoon vanilla extract
* 1 Tablespoons all-purpose flour
* 2 eggs
* zest of one lemon (optional)
* 1 tablespoon fresh lemon juice (optional)

Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan, or a glass baking dish lined with parchment paper.

Bake at 325 F for 12 minutes and allow to cool completely before pouring in the filling.

Mash cream cheese until soft and creamy. Gradually beat in sour cream, 1/2 cup sugar, vanilla and flour. Beat in eggs one at a time. Add in the lemon zest and lemon juice.

Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 35-40 minutes.

Cool and then remove cake from pan by loosening edges with a knife.

Place cut fruit fruit on top of cake. Chill 4-6 hours or overnight (preferably) before cutting and serving.

Optional- Dust with powdered sugar to up the WOW factor!

So there you have it- one of my all time favourite desserts! Now you know what you can make me if I come over to your place for dinner. :-P


  1. I HAVE to send you my blueberry topping for cheesecakes! It's AMAZING!!!!!!!!!!!!!!!!! Remind me...

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