Say "Cheesecake!"

 

9/4/13 Cook’s Corner

Betty Kaiser

No matter how you slice it cheesecake is a popular dessert at our house. And this week it’s a hot topic of conversation because it’s my husband’s birthday. As usual, I asked him what he would like for dessert on his big day and he looked at me, like, “Really, Betty? Jeannie Hand’s cheesecake, of course.”

The answer is always Jeannie’s cheesecake. It is probably the richest, densest, sweetest, most calorie laden cheesecake recipe on the face of this earth. And did I mention expensive? Three pounds of cream cheese, seven eggs, whipping cream and sugar make my waistline expand and my budget conscious mind swirl.

Although no one would call cheesecake a health food, it was once considered a good source of energy. Ancient Greeks put together flour, wheat, honey and cheese, formed it into a simple cake and served it to athletes during the first Olympic games in 776 B.C. Over the centuries, simplicity changed as beaten eggs and cream cheese were added to the mix.

But not all countries use cream cheese. Many put their own spin on cheesecake. Italians use ricotta cheese while the Greeks use mizithra or feta. Germans prefer cottage cheese and the Japanese use a combination of cornstarch and egg in their filling.

Here in the U.S. New Yorkers love their cheesecake and they even claim bragging rights for the original recipe. New York’s cheesecake’s unique flavor comes from adding extra egg yolks to the cream cheese mixture. No fancy toppings are needed.

In Chicago, sour cream is added to make a creamy cake. Philadelphia cheese cake is my favorite—it is lighter and creamier than New York style and can be served with fruit toppings. In St. Louis, their signature is a gooey butter cake with an added layer of cake topping on the cheesecake filling.

Following is the recipe for Jeannie’s fabulous cheesecake. Also a very yummy sounding Apple Pecan Cheesecake made in a baking dish that would be perfect for serving a crowd. I will probably be making the Philly New York Cheesecake recipe. It calls for less sugar and I will use Neufchatel low-fat cream cheese. Then I’ll top it with the birthday boy’s favorite canned cherry pie filling.

Here’s wishing my sweetheart Chuck Kaiser a very Happy Birthday! Enjoy!

JEANNIE’S FABULOUS CHEESECAKE

CRUST

1/4 pound butter

1 cup flour

1/4 cup sugar

1 egg yolk

Preheat oven to 350° F. Melt butter. Add sugar, egg yolk and flour. Pat 1/2 of mixture on bottom of 9” Springform pan and the remaining half up sides. Bake 10 min. or until golden brown. Remove from oven and increase heat to 450° F.

FILLING

3 pounds cream cheese (six 8 ounce packages)

2 cups sugar

1/2 cup flour

5 eggs

2 egg yolks

1 cup whipping cream

Juice of one lemon

2 teaspoons vanilla

2 teaspoons almond extract

Slightly warm cheese to soften it. Add all ingredients and beat with mixer until smooth. Pour into pan. Set timer and bake for 12 min. Turn heat off and leave the cake in the oven for 2 hours. Do not open oven door. No peeking! After two hours, remove from oven and heat oven to 350° F.

TOPPING

1 pint sour cream

1/2 cup sugar

1 teaspoon lemon juice

1/2 teaspoon almond extract

Combine all ingredients until smooth. Spoon onto baked cheesecake and spread evenly. Bake an additional 8 min. Let cool and then refrigerate 1-2 hours or until serving time. Serves 12 (or more).

PHILLY NEW YORK CHEESECAKE

1 cup graham cracker crumbs

1 cup plus 3 tablespoons sugar, divided

3 tablespoons butter, melted

5 packages (8 ounces each) Philadelphia Cream Cheese, softened

3 tablespoons flour

1 tablespoon vanilla

3 eggs

1 cup sour cream

1 can (21 ounce) cherry pie filling

1 teaspoon almond extract

Crust: Preheat oven to 350° F. Mix crumbs, 3 tablespoons sugar, flour and butter. Press onto bottom of 9-inch Springform pan. Bake 10 min. and remove from oven. Leave oven on.

Filling: Beat cream cheese, 1 cup sugar, flour and vanilla in mixer bowl on medium speed until well-blended. Add eggs, 1 at a time, mixing on slow speed just until blended. Blend in sour cream. Pour over crust.

Bake at 350° F. 65 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Topping: Empty cherry pie filling into small bowl. Add almond extract and refrigerate. Spoon over pie just before serving or on individual slices. Recipe says it serves 14. I don’t think so!

APPLE PECAN CHEESECAKE

Crust:

1-1/2 cups graham cracker crumbs

1/4 cup (1/2 stick) butter, melted

2 tablespoons sugar

Preheat oven to 325° F. Line 13x9-inch pan with foil. Mix crumbs, butter and sugar; press onto bottom of pan. Bake 10 min. Remove.

Filling:

1 cup packed brown sugar

2 pounds (4-8 ounce packages) Cream Cheese, softened

1 teaspoon vanilla

1 cup sour cream

4 eggs

Beat cream cheese, sugar and vanilla in mixer until blended. Add sour cream, blend; Add eggs on at a time, mixing on slow speed after each just until blended. Pour into crust.

Topping:

1/2 cup packed brown sugar

4 cups chopped, peeled apples

3/4 cup pecans, chopped

1 teaspoon cinnamon

Mix all ingredients together and sprinkle over batter. Bake 1 hour or about 65 min. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan before cutting to serve. Makes up to 16 small servings.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.