Cheesecake is just the best kind of cake, don’t you think? Whenever I’m invited to a social function, like a banquet, I always start looking forward to the dessert. Just about every banquet I’ve ever attended serves cheese cake for the dessert and I don’t mind a bit. Most people just don’t make it at home.
I don’t know why. It’s really not a hard cake recipe to follow, if you have the right kind of pan.
Of course, a ready made cheesecake is so easy to buy; who wants to take the time to bake one from scratch? Now you can even buy those no bake box cake mixes. Those are really great to use in a pinch if you’re having company over. It’s nice to keep one of those ready to eat cake mixes in your pantry. What’s really amazing about cheesecake is that there are so many different things you can do with it and it’s always so yummy!
Even if you just buy a frozen cake straight from the market and don’t do anything else to it, it’s still just about the best cake in the world. Of course, if you open up a jar of cherries and add to it; it becomes a really special cake. If you love chocolate, like me, there’s nothing better than a black forest cheese cake. Chocolate, cheese and cherries with a graham cracker pie cake crust. It just doesn’t get any better than that.
Another nice thing about cheesecake is that it’s perfect for absolutely any occasion. It’s great for any kind of social event or banquet and when it comes to birthday cakes, this great cake recipe is superb.
Ingredients
2.5 lbs of cream cheese at room temp
1 3/4 granulated sugar
3 Tbs. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 reaspoon vanilla extract
5 eggs
2 additional egg yokes
1/4 cup whipping cream
9-inch springform pan lined generously with butter and patted with graham cracker crumbs
Directions:
Heat oven to 500 degrees. Prepare springform pan. With and electric beater,
mix the cheese, sugar, flour, orange and lemon zests and vanilla until
smooth. Add the eggs and yokes, beating in one at a time, and finally the
cream.
Pour the mixture into the prepared springform pan and bake for 10 minutes or
until the top of the cake turns golden brown. Reduce oven temperature to
200-225 and bake for one hour longer.
Remove cake from oven and cool on a rack until it reaches room temperature.
Then release the sides of the pan. Do not remove the bottom of the pan.
Place cake on a platter. Top with fruit or glaze, if desired, and serve.
No comments:
Post a Comment