cheesecake 101

I love a building block recipe that follows the same basic ingredients and instructions, but offers variations to cater to one’s own tastes.



Building block cheesecake
based on recipe from finecooking.com
serves 10 to 12

8 oz (2 c) crust option
1¼ c plus 3 T sugar
7 T butter, melted
4 8-oz packages cream cheese, at room temperature OR 3 8 oz packages cream cheese plus one add-in
2 T flour
pinch salt
1 T vanilla extract
4 large eggs, at room temperature

Make crust: Position rack in center of oven and preheat oven to 375°. In a medium bowl, stir the crust option of your choice and 2 T sugar. Mix in melted butter until the crumbs are evenly moist and clump together slightly. Press crust mixture evenly into a 9-inch springform pan along the bottom and 2 inches up the sides using your fingers or the flat bottom of a glass. Bake 9-12 minutes, until crust is fragrant and slightly browned (if you’re using lighter colored crumbs). Let cool. Reduce oven to 300°.

Make filling:In a large mixing bowl, beat cream cheese, add-in, if using, flour, and salt on medium speed, scraping down the sides of the bowl often, until filling is very smooth and fluffy, about 5 minutes. Make sure the filling has no lumps. Add 1¼ c sugar and continue beating until well blended and smooth. Add the vanilla and any flavoring or spices, if using, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t over-beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake in preheated 300° oven 55-65 minutes, until the center jiggles like Jell-O when nudged. The cake will be slightly puffed around the edges, and the center will still look moist. Turn oven off, and prop oven door open with a wooden spoon. Cool for 1 hour. Remove from oven, set on a rack and cool completely. Cover and refrigerate until chilled, at least 8 hours, and up to 3 days. The cheesecake can also be frozen for up to 1 month.

Unclasp and remove the sides of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Add your topping and/or garnish, if using. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into thin slices, heating and wiping the knife after each slice.

To freeze: Put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm, then wrap it in two layers of plastic wrap and one layer of foil.

To thaw: Thaw overnight in refrigerator.

crust options	add-ins	flavorings	spices	toppings	garnishes
choose one (pulse in a food processor until crushed to fine crumbs): chocolate wafers gingersnaps graham crackers vanilla wafers	substitute one of the following for one eight ounce package of cream cheese: crème fraîche, 1 cup dulce de leche, 3/4 cup fruit purée (strawberry, blueberry, or banana), 1½ cups mascarpone, 1 cup, at room temperature milk, semisweet, or bittersweet chocolate, 10 ounces, melted and cooled pumpkin purée, 1 cup ricotta, 1 cup sour cream, 1 cup white chocolate, 8 ounces, melted and cooled	choose up to two of the following: creamy peanut butter, 1/3 cup fresh or crystallized ginger, 2 tablespoons, finely chopped instant coffee, 2½ teaspoons (or 2 teaspoons instant espresso) lemon zest, 2 tablespoons, finely grated lime zest, 2 tablespoons, finely grated liqueur (amaretto, Bailey’s, Chambord, Kahlúa, Grand Marnier), 3 tablespoons mini chocolate chips, 1/3 cup orange zest, 2 tablespoons, finely grated	choose up to four, for a total of two teaspoons: ground cinnamon ground cloves ground ginger ground nutmeg	burnt sugar caramel sauce ganache glazed fresh fruit	choose up to three of the following quick garnishes: chocolate-covered espresso beans chocolate shavings chopped toasted nuts cocoa powder, sifted over cake crushed amaretti cookies fresh fruit lemon curd powdered sugar, sifted over cake toasted whole pecans whipped cream