Cheesecake

Cheesecake | Bakewell Junction

July 30th was National Cheesecake Day and it just so happened that my Mom asked me to make cheesecake for her Birthday.  I had my family and brother-in-law over for dinner yesterday to celebrate my Mom’s birthday and cheesecake was the perfect dessert.

This recipe is a version based on the New York Cheesecake recipe.  The resulting texture is lighter than NY cheesecake.  The flavor is different but delicious just the same.

Enjoy!

Cheesecake

Yield:  12 servings                  Cook Time:  60 minutes

Crust:

• 16 to 18 chocolate graham cracker squares (about 1 1/2 cups finely ground)
• 5 tablespoons butter, melted

Filling:

• 3 8 ounce tubs of whipped cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 15 ounces Polly-O ricotta cheese, room temperature (the Polly-O brand doesn’t become grainy, so be sure to use this brand)
• 2 tablespoons corn starch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 1/2 cups sugar
• 3 eggs, room temperature

Directions:

Step 1:  For the crust:  If your spring form pan leaks, line the outside with aluminum foil (it may be better to do this regardless).  Finely crush the graham crackers.  I generally do this by hand while the crackers are still in the plastic package but you can put them in a mini chopper or food processor.  Place the crackers and the 5 tablespoons of melted butter in a medium bowl.  Mix thoroughly.  Lightly spray the pan with cooking spray.  Transfer the mixture to a 10 inch spring form pan.  Distribute the mixture evenly across the pan.  Press the mixture onto the bottom of the pan and at least 1/4 to 1/2 inch up the sides of the pan.  Set the prepared pan aside.

Step 2:  For the filling:  Preheat the oven to 375 degrees.  Whip the ricotta cheese until smooth in a mini chopper, blender or food processor.  In the bowl of a stand mixer, mix together the whipped cream cheese, butter, ricotta cheese, cornstarch, vanilla, lemon juice and sugar until well blended.  Scrape down sides as needed.  Add eggs one at a time.  Mix each addition until completely combined before adding the next.  Scrape down sides as needed.

Step 3:  Transfer the filling into the pan and spread evenly across the pan.  Fill a roasting pan (that is larger than the spring form pan) 1/3 of the way with hot water.  Place the filled spring form pan in the center of the roasting pan.  Be sure that the water is about half way up the sides of the spring form pan.

Step 4:  Bake at 375 degrees for 60 minutes.  After the cheesecake is finished baking, I usually let it cool completely with the oven door open.  I believe this helps resist cracking.

Storing:  Store in the refrigerator covered with plastic wrap.

Tips:  Drizzle with Hershey’s syrup after plating.

Enjoy!!!

Recipe from my Sister-in-law and I believe originally adapted from Philadelphia Cream Cheese.

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New York Cheesecake

NY Cheesecake | Bakewell Junction

Happy Mother’s Day!  My hubby and puppy haven’t been feeling well plus most evenings I’ve been waging the annual losing battle with the dandelions, so haven’t posted in a few weeks.  I’m glad be back and I baked a couple of yummy sweets for today.

My Sister-in-law has made a delicious cheesecake with a chocolate graham cracker crust on many occasions and she was kind enough to give me the recipe several years ago.  I’ve made this cheesecake many times with delicious results each time.  This is a creamy and delicious treat that I’m sharing with you today.  The crust reminds me of the Carvel crunchies in their cakes.

I also made Lizzy’s Moomie’s Cinnamon Buns.  Lizzy’s blog is That Skinny Chick Can Bake and she has so many lovely recipes that I don’t know that I’ll ever be able to make all those I’d like to make but be sure to take a look at this recipe, it’s a hit.  Here’s my first attempt with this recipe and both my Nieces loved them.

Moomies Cinnamon Rolls | Bakewell Junction

Enjoy!

New York Cheesecake

Yield:  12 servings                  Cook Time:  60 minutes

Crust:

• 16 to 18 chocolate graham cracker squares (about 1 1/2 cups finely ground)
• 5 tablespoons butter, melted

Filling:

• 3 8 ounce tubs of whipped cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 16 ounces sour cream, room temperature
• 2 tablespoons corn starch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 1/2 cups sugar
• 3 eggs, room temperature

Directions:

Step 1:  For the crust:  If your spring form pan leaks, line the outside with aluminum foil (it may be better to do this regardless).  Finely crush the graham crackers.  I generally do this by hand while the crackers are still in the plastic package but you can put them in a mini chopper or food processor.  Place the crackers and the 5 tablespoons of melted butter in a medium bowl.  Mix thoroughly.  Lightly spray the pan with cooking spray.  Transfer the mixture to a 10 inch spring form pan.  Distribute the mixture evenly across the pan.  Press the mixture onto the bottom of the pan and at least 1/4 to 1/2 inch up the sides of the pan.  Set the prepared pan aside.

Step 2:  For the filling:  Preheat the oven to 375 degrees.  In the bowl of a stand mixer, mix together the whipped cream cheese, butter, sour cream, cornstarch, vanilla, lemon juice and sugar until well blended.  Scrape down sides as needed.  Add eggs one at a time.  Mix each addition until completely combined before adding the next.  Scrape down sides as needed.

Step 3:  Transfer the filling into the pan and spread evenly across the pan.  Fill a roasting pan (that is larger than the spring form pan) 1/3 of the way with hot water.  Place the filled spring form pan in the center of the roasting pan.  Be sure that the water is about half way up the sides of the spring form pan.

Step 4:  Bake at 375 degrees for 60 minutes.  After the cheesecake is finished baking, I usually let it cool completely with the oven door open.  I believe this helps resist cracking.

Storing:  Store in the refrigerator covered with plastic wrap.

Tips:  Drizzle with Hershey’s syrup after plating.

Enjoy!!!

Recipe from my Sister-in-law and I believe originally adapted from Philadelphia Cream Cheese.

This post may also be entered in the following linky party. Click the button below to see the other great posts in the blog hop.

Sour Cream Coffee Ultimate Crumb Cake

Last weekend I went to a pig roast on Saturday and met up with my cousins at my sister’s house on Sunday, so I made two of these cakes and they were the hit of each party.  I’ve had the recipe for the crumb portion of this recipe for the better part of 22 years and I had gotten it from a coworker but I don’t know where she had originally gotten it from.  The cake portion of the original recipe was a doctored up box mix but I wasn’t happy with it, so a few years back my sister-in-law found a coffee cake recipe that went with the crumbs very well and this recipe is the result of that pairing.  If you liked what Entenmann’s Ultimate Crumb Cake before they turned into the version they currently sell (which is a mere shadow of what the product started as), this is the crumb cake for you.

There is a warning that goes along with this recipe also.  You can’t be concerned with your weight or cholesterol while eating this cake.  The cake is filled with so much buttery goodness and you’ll agree it’s just worth it.

Enjoy.

Be sure to scrape down the sides of your bowl to ensure all ingredients combine well after beating.

First (1/3) flour addition.

First (1/2) sour cream addition.

Second (1/3) flour addition.

Last (1/2) sour cream addition.

Last (1/3) flour addition.

Ready for the oven.

Meanwhile, prepare the crumbs.

Ready to top with crumbs.

Crumb-topped and ready for final baking.

Fresh out of the oven.

Topped with powdered sugar and ready to eat.

Enjoy.

Sour Cream Coffee Ultimate Crumb Cake

Yield:  12 – 24 servings                Cook Time:  60 – 70 minutes

Ingredients

Cake:

• 1 cup unsalted butter
• 2 3/4 cups unbleached all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 4 teaspoons vanilla extract

Crumbs:

• 1 lb butter, melted
• 5 cups flour
• 1 1/2 cups sugar
• 1 tablespoon cinnamon
• 1 tablespoon vanilla extract

Garnish:

• Powdered sugar, a few tablespoons

Directions:

Step 1:  For the cake:  Preheat oven to 350 degrees.  Prepare a 13” by 9” pan with parchment paper and ensure some of the parchment is higher than the sides of the pan on all sides to help keep the crumbs in place.  Combine flour, baking powder and salt in a bowl and mix well.  Combine the sour cream and baking soda in a small bowl.

Step 2:  Using a stand mixer, cream butter and sugar together.  Add eggs and vanilla and bead on high speed (Kitchen Aid 6) for 5 minutes until light and fluffy.  Scrape down sides of the bowl occasionally to ensure the ingredients are incorporated properly.  Mixing each addition until just incorporated with mixer on low (Kitchen Aid 1), add 1/3 of the flour mixture; then add 1/2 the sour cream mixture; then add 1/3 of the flour mixture; then add the remaining sour cream; then finally add the remaining flour mixture.

Step 3:  Transfer the batter to the prepared baking pan and spread evenly across the entire pan.  Bake for 40 minutes.

Step 4:  For the crumbs:  While the cake is baking, mix together all the ingredients for the crumbs with a fork to start.  Finish mixing with fingers.  There should be large crumbs.

Step 5:  To finish the cake:  Remove pan from the oven and sprinkle all the crumbs evenly on top of the cake with fingers.  Try to ensure the crumbs on the edge of the cake are as thick as in the middle.  It’s likely the crumbs are higher than the sides of the cake pan and the parchment is holding them in place – this is fine.  Also, the weight of the crumbs will flatten the cake somewhat.

Step 6:  Raise the oven temperature to 375 degrees and bake on a higher rack for another 20 – 30 minutes.  The crumbs will brown ever so slightly.  Cool in the pan on a rack for at least 20 minutes.  Use the parchment paper to help remove the cake from the pan and cool completely on a rack.  Transfer the cake onto a serving tray and sprinkle liberally with powdered sugar.  Cut into 2 to 3 inch squares and eat.

Enjoy!!!

Cake recipe adapted from Everyday Food.
Crumb recipe from a co-worker.

Irish Soda Bread 2

Saint Patrick’s day has come and gone.  Spring has sprung early this year and my Crocus have bloomed already.

Back to the Irish Soda Bread…

I baked another version of Irish Soda Bread.  This version isn’t like the one I remember but it’s quite tasty.  My taste testers have classified it as delicious.  This one bakes up like a cake.  I got the recipe from an Irish co-worker and then modified it.

After mixing together the ingredients, the mixture looks like this.

Ready for the oven.

Hot out of the oven.

Irish Soda Bread

Yield:  2 loaves                Cook Time:  30 – 40 minutes

Ingredients

• 3 cups sifted all-purpose unbleached flour
• 1 1/2 cup sugar
• 1 teaspoons baking powder
• 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/4 cup (1/2 stick) butter
• 1 cups raisins, soaked in water for 15 to 20 minutes and drained well
• 1/2 cup milk
• 1 cup sour cream
• 1 large egg, well beaten

Directions:

Preheat the oven to 350 degrees F.  Generously butter 2 9-inch round cake pans or pie pans.  Alternately, you can use cooking spray instead of butter.

Mix together the flour, sugar, baking powder, salt, and baking soda together.  Add the butter, well beaten egg, sour cream, milk and raisins to the flour mixture.  Place in the pans.  It’s traditional to cut a cross in the top of the bread before baking but this version is too soft for that.

Bake for 30 – 40 minutes.  Test with a toothpick for doneness.  Cool in the pans for 15 minutes.  Transfer to a wire rack to cool.

Enjoy!!!

Recipe adapted from a co-worker’s recipe.  The original recipe follows, if you’d like to try that version.

Irish Soda Bread – Original Recipe

Ingredients:

• 4 cups all-purpose unbleached flour
• 1/2 cup sugar
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup (1/2 stick) butter
• 1 cups raisins, soaked in water for 15 to 20 minutes and drained well
• 1/2 cup milk
• 1 cup sour cream
• 1 large egg, well beaten
• 2 teaspoons caraway seeds

Preheat the oven to 400 degrees F.  Generously butter 1 9-inch round cake pan or pie pan.  Alternately, you can use cooking spray instead of butter.

Mix together the flour, sugar, baking powder, salt, and baking soda together.  Add the butter, well beaten egg, sour cream, milk, raisins and caraway seeds to the flour mixture.  Place in the pans.  It’s traditional to cut a cross in the top of the bread before baking.

Bake for 40 minutes.  Test with a toothpick for doneness.  Cool in the pan for 15 minutes. Transfer to a wire rack to cool.