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.