Monday, June 27, 2011

Denise's Famous Cheese Cake

Our family friend Denise makes the BEST cheesecake I have ever had..ever! It is thick, it is rich, it is definitely NOT low fat! But once you taste it you really and truly won't care at all. You will be in a blissfully heavenly place, I am serious.
The recipe is simple, with few ingredients, but it does take some time...it is a long slow baking time. SO take that into consideration when you bake it.  I use a round(about 8-9 inch) deep (close to 4 inch) cake pan.   You will need to bake the cheese cake in a water bath so find another baking dish big enough that your cheesecake pan can fit inside and the water bath will be at least halfway up the side.

Denise's Famous Cheese Cake

preheat oven to 310

4  8oz pkg of cream cheese  room temp
4 eggs
1 1/3 cup sugar
1/2 cup heavy cream
1 tea vanilla
graham cracker crumbs

coat the inside of the pan with PAM very well...sides and bottom.  sprinkle the graham crumbs into pan, turning to get a tin coating on sides and bottom.

In a mixer beat the cream cheese, eggs, cream, and vanilla until smooth. Pour into cake pan.  Place the cake pan into another baking pan and pour hot water into the second pan until at least halfway up the sides.


Bake for 1 hour and twenty minutes and then turn the oven off but DO NOT open the door! let the cheesecake sit in the warm steamy oven in the hot water bath at LEAST and hour...2 is better.  Then remove from ove and water bath...and turn the cheeescake out onto a serving dish and chill several hours..then serve and enjoy!!

5 comments:

  1. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

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  2. Thought of you with this recipe... (I wonder why?)
    Zuppa Inglese
    8 servings
    Prep: 1 hour
    Chill: 5 to 6 hours
    Cool: 2 hours

    Ingredients

    1/3 cup sugar
    1 tablespoon cornstarch
    1/8 teaspoon salt
    1 cup milk
    2 slightly beaten egg yolks
    1/3 cup Marsala, cream sherry, or orange juice
    1/3 cup water
    1/4 cup sugar
    2 tablespoons orange liqueur or orange juice
    1 cup whipping cream
    1 10-3/4-ounce frozen pound cake, thawed and cut into 1/3-inch slices
    3 cups fresh raspberries
    1 tablespoon sugar
    Chocolate shavings
    Fresh raspberries (optional)

    Directions

    1. For custard: In a medium saucepan, stir together the 1/3 cup sugar, the cornstarch, and salt. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir half of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in marsala, sherry, or orange juice. Transfer to a medium bowl; cover surface with plastic wrap and chill about 2 hours, without stirring, until completely cooled.

    2. Meanwhile, for syrup: In a small saucepan, combine the water and the 1/4 cup sugar. Cook over medium heat until boiling, stirring to dissolve sugar. Boil for 1 minute. Remove from heat; stir in orange liqueur. Cool.

    3. In a chilled small mixing bowl, beat 1/2 cup of the whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently fold into cooled custard.

    4. To assemble: In the bottom of a 2-quart souffle dish or trifle dish, arrange about one-third of the cake slices, cutting to fit as necessary. Drizzle with about one-third of the syrup. Spoon about half of the custard over cake; sprinkle with half of the raspberries. Repeat cake, syrup, custard, and raspberry layers. Top with remaining cake slices and drizzle with remaining syrup. Cover and chill for 3 to 4 hours.

    5. Just before serving, beat remaining 1/2 cup whipping cream and the 1 tablespoon sugar until soft peaks form. Spoon on top of cake layer. Sprinkle with chocolate shavings and, if desired, additional raspberries. Makes 8 servings.

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  3. too weird I am making a similar recipe tonight a semifreddo with limioncello. I will have to try this one too now...I might as well admit I will never looose weight at this rate

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  4. Cant go wrong with a nice piece of cheesecake. Looks delicious :)

    ReplyDelete

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