perfect cheesecake recipes from chef alisa · flourless chocolate cake perfect cheesecake recipes...

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Includes: The Perfect Cheesecake Lemon Curd Chocolate Sauce Caramel Sauce Chocolate Chip Cheesecake Dulce de Leche Cheesecake Lemon Swirl Cheesecake Flourless Chocolate Cake Perfect Cheesecake Recipes From Chef Alisa

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Includes:

The Perfect Cheesecake

Lemon Curd

Chocolate Sauce

Caramel Sauce

Chocolate Chip Cheesecake

Dulce de Leche Cheesecake

Lemon Swirl Cheesecake

Flourless Chocolate Cake

Perfect Cheesecake Recipes

From Chef Alisa

The Perfect Cheesecake Recipe

Yield 1– 9” cheesecake

You’ll need a 9” standard springform pan

9” parchment paper circle

2 Tb sugar

Pan coating spray, butter or shortening

2 ½ cups of graham cracker crumbs

¼ cups plus 2 Tb melted unsalted butter

2 pounds softened cream cheese

¾ cup of sour cream

1 cup sugar plus

¼ cup of flour

5 large eggs

1 tsp vanilla

Preheat the oven to 300 degrees

Prepare the pan by placing the parchment paper in the bottom, spray the inside sides with pan

coating spray and dust with the 2 Tb sugar, gently knock any loose sugar out

In a bowl, combine the graham cracker crumbs and melted butter. Place into

prepared springform pan and press up the sides using your finger tips. Spread

and firmly pat the bottom to cover.

In mixer bowl with the paddle attachment (or in large bowl with a hand held

mixer) place cream cheese, sour cream and sugar. Mix on medium until smooth,

add flour and vanilla, mix to incorporate. Add eggs one at a time, mixing to

incorporate. Do not over mix!

Place the springform pan into the Perfect Cheesecake Pan Protector. Pour the

batter into the prepared springform pan. Place the Pan Protector into a roasting

pan at least 2” deep. Place the roasting pan in center of preheated oven and fill it

to the brim with very hot water. Bake the cheesecake for 2 hours. Check your

cake after 1 1/2 hours. If the top is getting a little darker than you like then tent

foil over the top and continue baking. When cheesecake is finished, carefully

remove the roasting pan from the oven or let cool in oven for a little while until

you feel comfortable removing the roasting page. When cool enough to work with

(10-15 min) remove the Pan Protector by the handles from the roasting pan.

Remove the spring pan from the sleeve and place in refrigerator for 12 hours until

completely cold.

To serve, un-spring the pan and remove the outer ring. Cover the top with a

piece of plastic wrap and place a plate over the top of cake. Invert the cake onto

the plate. Remove the bottom and parchment paper. Invert the cake onto a serving

plate. Cut the cheesecake with a very thin knife (like a boning knife) dipped in

hot water and wiped clean in between the slices. Enjoy!

Lemon Curd

Yield 2 1/2 cups

4 whole eggs

4 egg yolks

1 ¼ cup sugar

¾ cup (6oz) of freshly squeezed lemon juice (or lemon juice from concentrate)

1 stick (4oz) unsalted butter, melted

2 tsp fresh lemon zest (optional)

In a heavy saucepan combine all ingredients, whisking together. Cook over

medium heat, stirring constantly until thickened. Strain through a fine mesh

strainer into a bowl. Add lemon zest if using and place plastic wrap down to the

curd to prevent a skin from developing. Refrigerate until cold before serving.

Delicious as a topping for cheesecake, white cake, or as a filling for tarts and with

fresh berries.

Chocolate Sauce

Yield 3 cups

6 oz good quality semi sweet chocolate

1 ½ cups sugar

1 ½ cups heavy whipping cream

2 eggs whisked

In a heavy saucepan heat cream and sugar over medium heat until sugar is

dissolved. Reduce the temperature to low and add chocolate pieces, stirring

constantly. When the chocolate is completely melted whisk the eggs into the hot

mixture in a thin, very slow stream while whisking continually. Cook on low heat,

stirring constantly, for 2 min. Remove from heat and cool to room temperature.

Refrigerate until needed. It will thicken as it gets cold. You may serve warm by

heating in microwave for 30 sec. to 1 min.

Caramel Sauce

Yield 3 1/2 cups

2 ¼ cups brown sugar

1 cup light corn syrup

1 cup heavy whipping cream

6 Tablespoons melted unsalted butter

Place all ingredients in a heavy saucepan. Cook over medium low heat until sugar

dissolves and begins to boil. Remove from heat and cool to room temperature,

stirring occasionally. Keep refrigerated until needed. Bring to room temperature

before serving or reheat for 30 seconds in the microwave.

Chocolate Chip Cheesecake

Yield 1– 9” cheesecake

You’ll need a 9” standard springform pan

9” parchment paper circle

2 Tb sugar

Pan coating spray, butter or shortening

2 ½ cups of chocolate cookie crumbs such as Oreo or Famous Chocolate Wafers

(finely ground in a food processor)

¼ cups melted unsalted butter

2 pounds softened cream cheese

¾ cup of sour cream

1 cup sugar plus

¼ cup of flour

5 large eggs

1 tsp vanilla

1 cup mini chocolate chips or standard semi sweet chocolate chips

In a bowl, combine the cookie crumbs and melted butter. Place into prepared

springform pan and press up the sides using your finger tips. Spread and firmly

pat the bottom to cover.

In mixer bowl with the paddle attachment (or in large bowl with a hand held

mixer) place cream cheese, sour cream and sugar. Mix on medium until smooth,

add flour and vanilla, mix to incorporate. Add eggs one at a time, mixing to

incorporate. Do not over mix! Fold or very gently mix in the mini chocolate chips.

Place the springform pan into the Perfect Cheesecake Pan Protector. Pour the

cheesecake batter into the prepared crust. Place the Pan Protector into a roasting

pan at least 2” deep. Place the roasting pan in center of preheated oven and fill it to

the brim with very hot water. Bake the cheesecake for 2 hours. Check your cake

after 1 1/2 hours. If the top is getting a little darker than you like then tent foil over

the top and continue baking. When cheesecake is finished, carefully remove the

roasting pan from the oven or let cool in oven for a little while until you feel

comfortable removing the roasting page. When cool enough to work with (10-15

min) remove the Pan Protector by the handles from the roasting pan. Remove the

spring pan from the sleeve and place in refrigerator for 12 hours until completely

cold.

To serve, un-spring the pan and remove the outer ring. Cover the top with a

piece of plastic wrap and place a plate over the top of cake. Invert the cake onto

the plate. Remove the bottom and parchment paper. Invert the cake onto a serving

plate. Cut the cheesecake with a very thin knife (like a boning knife) dipped in hot

water and wiped clean in between the slices. Serve topped with chocolate sauce.

Enjoy!

Lemon Swirl Cheesecake

Yield 1– 9” cheesecake

You’ll need a 9” standard springform pan

9” parchment paper circle

2 Tb sugar

Pan coating spray, butter or shortening

2 ½ cups of graham cracker crumbs

¼ cups plus 2 Tb melted unsalted butter

2 pounds softened cream cheese

¾ cup of sour cream

1 cup sugar plus

¼ cup of flour

5 large eggs

1 Tb fresh squeezed lemon juice

2 tsp fresh lemon zest (optional)

1 cup prepared lemon curd

In a bowl, combine the graham cracker crumbs and melted butter. Place into

prepared springform pan and press up the sides using your finger tips. Spread and

firmly pat the bottom to cover.

In mixer bowl with the paddle attachment (or in large bowl with a hand held

mixer) place cream cheese, sour cream and sugar. Mix on medium until smooth,

add flour, lemon juice, and zest if using, mix to incorporate. Add eggs one at a

time, mixing to incorporate. Do not over mix!

Place the springform pan into the Perfect Cheesecake Pan Protector. Pour half

of the batter into the springform pan carefully so not to disturb the crust. Drop 1/2

cup of lemon curd by spoon into the cheesecake. Only drop 6-8 spoonful's.

Carefully swirl the lemon curd by using a knife tip and running it through the

center of each spoonful. Do not over swirl. You want to keep the majority of

spoonful’s intact. Pour the rest of the batter into the pan. Repeat the process of

spooning the lemon curd and swirling it. Place the Pan Protector into a roasting

pan at least 2” deep. Place the roasting pan in center of preheated oven and fill it

to the brim with very hot water. Bake the cheesecake for 2 hours. Check your

cake after 1 1/2 hours. If the top is getting a little darker than you like then tent

foil over the top and continue baking. When cheesecake is finished, carefully re-

move the roasting pan from the oven or let cool in oven for a little while until you

feel comfortable removing the roasting page. When cool enough to work with (10

-15 min) remove the Pan Protector by the handles from the roasting pan. Remove

the spring pan from the Pan Protector and place in refrigerator for 12 hours until

completely cold.

To serve, un-spring the pan and remove the outer ring. Cover the top with a

piece of plastic wrap and place a plate over the top of cake. Invert the cake onto

the plate. Remove the bottom and parchment paper. Invert the cake onto a serving

plate. Cut the cheesecake with a very thin knife (like a boning knife) dipped in hot

water and wiped clean in between the slices. Serve with a side of lemon curd,

fresh berries and whipped cream. Enjoy!

You can view a demonstration of the “swirling process” at the link below:

http://youtu.be/u9Vl-H3NjLI

Dulce de Leche Swirl Cheesecake (Caramel Swirl)

Yield 1– 9” cheesecake

You’ll need a 9” standard springform pan

9” parchment paper circle

2 Tb sugar

Pan coating spray, butter or shortening

2 ½ cups of graham cracker crumbs

¼ cups plus 2 Tb melted unsalted butter

2 pounds softened cream cheese

¾ cup of sour cream

1 cup sugar plus

¼ cup of flour

5 large eggs

2 tsp vanilla extract

1 cup store bought Dulce de Leche

In a bowl, combine the graham cracker crumbs and melted butter. Place into pre-

pared springform pan and press up the sides using your finger tips. Spread and

firmly pat the bottom to cover.

In mixer bowl with the paddle attachment (or in large bowl with a hand held

mixer) place cream cheese, sour cream and sugar. Mix on medium until smooth,

add flour, vanilla extract, and mix to incorporate. Add eggs one at a time, mixing to

incorporate. Do not over mix!

Place the springform pan into the Perfect Cheesecake Pan Protector. Pour half of

the batter into the springform pan carefully so not to disturb the crust. Drop 1/2 cup

of Dulce de Leche by spoon into the cheesecake. (If the Dulce is too thick to drop

then heat in the microwave for 15-30 seconds until it loosens) Only drop 6-8

spoonful's. Carefully swirl the Dulce de Leche by using a knife tip and running it

through the center of each spoonful. Do not over swirl. You want to keep the

majority of spoonful’s intact. Pour the rest of the batter into the pan. Repeat the

process of spooning the Dulce and swirling it. Place the Pan Protector into a roast-

ing pan at least 2” deep. Place the roasting pan in center of preheated oven and fill

it to the brim with very hot water. Bake the cheesecake for 2 hours. Check your

cake after 1 1/2 hours. If the top is getting a little darker than you like then tent

foil over the top and continue baking. When cheesecake is finished, carefully re-

move the roasting pan from the oven or let cool in oven for a little while until you

feel comfortable removing the roasting page. When cool enough to work with

(10-15 min) remove the Pan Protector by the handles from the roasting pan. Re-

move the spring pan from the Pan Protector and place in refrigerator for 12 hours

until completely cold.

To serve, un-spring the pan and remove the outer ring. Cover the top with a

piece of plastic wrap and place a plate over the top of cake. Invert the cake onto the

plate. Remove the bottom and parchment paper. Invert the cake onto a serving

plate and remove the plastic wrap. Cut the cheesecake with a very thin knife

(like a boning knife) dipped in hot water and wiped clean in between the slices.

Serve with a side of lemon curd, fresh berries and whipped cream. Enjoy!

You can view a demonstration of the “swirling process” at the link below:

http://youtu.be/u9Vl-H3NjLI

Flourless Chocolate Cake

Yield 1– 9” cake

You’ll need a 9” standard springform pan

9” parchment paper circle

1 Tb soft butter

Preheat oven to 325 degrees

8oz (2 sticks) unsalted butter cut into small cubes

1 pound (16oz) good quality semi sweet chocolate coarsely chopped

¼ cup Vanilla Cognac (optional) or other liquor

8 large eggs at room temperature

¼ cup sugar

1 tsp vanilla extract

Prepare the pan by buttering the inside ring and placing the parchment paper

round in the bottom of the springform pan.

Combine with chocolate, butter, and liquor if using, in a metal bowl over sim-

mering water or in top of double boiler. You can also melt in the microwave be-

ing very careful not to burn the chocolate. Start with one minute, take out and

mix, then 20 sec increments until chocolate mixes smooth and creamy. Transfer

to a large bowl.

Meanwhile combine eggs, sugar, and vanilla in a medium mixing bowl. With

an electric mixer whip until frothy and almost doubled in volume, about 10

minutes. Fold 1/3 of the egg mixture into the chocolate using a rubber spatula.

Repeat until all of the egg mixture is incorporated into the chocolate.

Place the prepared springform pan into the Cheesecake Pan Protector and

place in a large roasting pan at least 2” tall. Pour batter into the prepared pan.

Place roasting pan into the center of oven and fill all the way up with very hot

water. Bake 45 minutes until the cake has slightly risen and edges are beginning

to set. Remove cake from roasting pan and cool on wire rack to room tempera-

ture then refrigerate overnight.

Remove cake from refrigerator about 30 min before serving. Gently run a

very thin knife around the inside ring to loosen cake. Remove spring form pan

sides. Place a piece of plastic wrap over the top of the cake and invert cake onto a

large plate. Peel off the bottom and the parchment paper. Invert the cake onto a

serving plate and remove the plastic wrap. Garnish with cocoa powder or confec-

tioners’ sugar right before serving. Serve at room temperature with chocolate

sauce, whipped cream and fresh raspberries.