The dessert I've crossed international borders for *GIVEAWAY*
- Staci
- Nov 30, 2018
- 7 min read
I don't know about you, but cheesecake is by far my favourite dessert. I've been known to pre-order a certain cheesecake from Zehnder's Bakery in Frankenmuth, Michigan, drive there from Ontario (yes, in Canada) to pick up the cheesecake en route to Green Bay for my husband's and my semi-annual anniversary trip, then proceed to eat what has come to be known as my birthday cheesecake in the hotel, in my jammies, on a little plastic plate with a flimsy plastic fork. Not gonna lie -- I've also been known to eat it straight out of the box.
Me, with the aforementioned cheesecake, in our hotel room in Green Bay, WI. I mean, look how happy I am! That's cheesecake-induced happiness right there.
Anyway, I digress.
As you can see, I will go to some pretty serious lengths to get some good cheesecake. But sometimes going international to get the best cheesecake isn't in the cards, and that's where The Cheesecake Bible 2nd ed. by Master Chef and Baker George Geary comes in.
George Geary really knows his stuff when it comes to cheesecake. Remember those iconic cheesecakes over which the Golden Girls commiserated? It was George Geary who was behind those delicious pies. He was also the first award-winning pastry chef for the Walt Disney company at Disneyland. His first cookbook 125 Best Cheesecake Recipes was published in 2002 and the first edition of The Cheesecake Bible followed in 2008. Now, the highly anticipated second edition is available, and it doesn't disappoint.
Here you'll find 300 recipes for all kinds of cheesecake, with 90 all-new recipes including vegan and gluten-free options, savoury cheescakes, and more. (Yes, you read that right. Savory cheesecakes! More on that shortly). There are recipes for:
Holiday cheesecakes like New Year's Champagne Cheesecake
No-bake options like Cookies and Cream Cheesecake
Cheesecake bars such as Chocolate Peanut Butter Cheese Bars
as well as toppings, sauces, crusts, and breakfast-ready items.
Now, getting back to that Taco Cheesecake I mentioned earlier. This is one that has to be tried! I present to you, lovely reader, what could be the most unconventional cheesecake recipe I've ever seen (and yes, it's included in The Cheesecake Bible 2nd ed.).
Taco Cheesecake
When you can’t make up your mind what to serve, tacos are one of the most popular options in North America, and this cheesecake is a unique presentation.
• Preheat oven to 325°F (160°C) • 6-inch (15 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides
Crust
3⁄4 cup tortilla chip crumbs 175 mL
2 tbsp unsalted butter, melted 30 mL
Filling
1 lb cream cheese, softened 500 g
2 tsp granulated sugar 10 mL
2 large eggs, at room temperature 2
2 cloves garlic, minced 2
1 large Roma (plum) tomato, seeded, diced and drained (about 3⁄4 cup/175 mL)
11⁄2 cups shredded Cheddar cheese 375 mL
1⁄2 cup packed fresh cilantro, chopped 125 mL
1⁄2 cup diced onion 125 mL
2 tsp taco seasoning 10 mL
1 tsp hot pepper sauce 5 mL
Decoration
2 cups shredded lettuce 500 mL
1. Crust: In a bowl, combine tortilla chip crumbs and butter. Press into bottom of cheesecake pan and freeze.
2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Fold in garlic, tomato, Cheddar cheese, cilantro, onion, taco seasoning and hot pepper sauce by hand.
3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 30 to 40 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
4. Decoration: Place cheesecake on a serving plate with lettuce around the sides.
Serves 10 to 12
(I mean, how delicious does that sound??? We are a taco-loving household, and why not take tacos and cheesecake and mash them together? Sounds like a match made in heaven if you ask me.)
The Cheesecake Bible is an amazing collection of virtually every iteration of cheesecake one could think of, from those quick, no-bake cheesecakes that are perfect for weeknight suppers to show-stopping holiday cheesecakes like this one, which I just might make to bring to my mom's this Christmas.
Cranberry Orange Cheesecake
This cheesecake is a staple on many of my students’ holiday tables. The tartness of the cranberries and the sweet creamy filling make every bite explode in your mouth.
• Preheat oven to 350°F (180°C)
• 10-inch (25 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides
Crust
1 1⁄2 cups butter cookie crumbs, 375 mL store-bought
1⁄2 cup pecans, toasted 125 mL and ground
1⁄3 cup unsalted butter, melted 75 mL
Filling
2 1⁄2 lbs cream cheese, softened 1.25 kg
2 1⁄4 cups granulated sugar 550 mL
6 large eggs, at room temperature 6
2 tbsp grated orange zest 30 mL
2 tsp freshly grated nutmeg 10 mL
2 tsp vanilla extract 10 mL
11⁄2 cups fresh cranberries, slightly crushed, 375 mL or frozen cranberries
Topping
1 cup sour cream 250 mL
1⁄2 cup granulated sugar 125 mL
1 tsp vanilla extract 5 mL
1⁄4 tsp grated orange zest 1 mL
1. Crust: In a bowl, combine cookie crumbs, pecans and butter. Press into bottom of cheesecake pan and freeze.
2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Stir in orange zest, nutmeg and vanilla. Fold in cranberries by hand.
3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 60 to 75 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.
4. Topping: In a small bowl, combine sour cream, sugar, vanilla and orange zest. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Serves 18 to 20
Tip
Use frozen cranberries right from the freezer, without thawing, to prevent the color from bleeding.
By the way, if I didn't mention it, the cheesecake I've gone to such great lengths for was Carrot Cake Cheesecake. So, when I discovered that The Cheesecake Bible 2nd ed. includes a recipe for Carrot Cake Cheesecake, well, you can imagine how happy I was. If you can't, scroll back up to the picture above. That comes pretty close. Even better, I am able to share that recipe with you here! You're welcome :)
Carrot Cake Cheesecake
Your guests will ask if it’s a cheesecake or a carrot cake. It’s the best of both worlds.
• Preheat oven to 350°F (180°C)
• 9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides, sprayed with nonstick spray
Cheesecake Batter
1 lb cream cheese, softened 500 g
3⁄4 cup granulated sugar 175 mL
1 tbsp all-purpose flour 15 mL
2 large eggs, at room temperature 2
1 tsp vanilla extract 5 mL
1 tsp ground cinnamon 5 mL
Carrot Cake Batter
11⁄4 cups all-purpose flour 300 mL
11⁄4 tsp baking soda 6 mL
1⁄4 tsp ground cinnamon 1 mL
1⁄4 tsp salt 1 mL
1⁄8 tsp freshly grated nutmeg 0.5 mL
11⁄4 cups granulated sugar 300 mL
2 large eggs, at room temperature 2
1⁄3 cup vegetable oil 75 mL
1 tsp vanilla extract 5 mL
1⁄2 cup well-drained crushed pineapple 125 mL (about one 8-oz/227 mL can)
1⁄2 cup flaked sweetened coconut 125 mL
1⁄2 cup pecans, toasted 125 mL and chopped
1 cup shredded carrots 250 mL
Icing
2 oz cream cheese, softened 60 g
1 tbsp unsalted butter, softened 15 mL
13⁄4 cups confectioner’s (icing) sugar 425 mL
1⁄2 tsp vanilla extract 2 mL
1. Cheesecake batter: In a mixer bowl fitted with paddle attachment, beat cream cheese, sugar and flour on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Stir in vanilla and cinnamon. Transfer to a bowl and set aside.
2. Carrot cake batter: In a bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. In a mixer bowl fitted with paddle attachment, combine sugar, eggs, oil and vanilla until well blended, about 2 minutes. Add pineapple, coconut and pecans; mix for 1 minute. Gradually stir in flour mixture. Stir in carrots.
3. Divide carrot cake batter in half and smooth half the batter over bottom of prepared pan. Bake in preheated oven just until cake is light brown and just set, 18 to 22 minutes (it will not be fully cooked.
4. Gently drop cheesecake batter by large spoonfuls over carrot cake. Top with large spoonfuls of remaining carrot cake batter, allowing some of the cheesecake batter to show through. Bake in preheated oven until a tester inserted in the top layer of carrot cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before icing or serving.
5. Icing: In a mixer bowl fitted with paddle attachment, beat cream cheese and butter on medium speed until fluffy, about 4 minutes. Add sugar and vanilla; beat until creamy and light, about 3 minutes. Pipe large rosettes around top of cake.
Serves 10 to 12
Recipe credit: Courtesy of The Cheesecake Bible Second Edition by George Geary 2018 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Image credit: Colin Erricson
I bet I know what you're saying to yourself right now: I wish I could have a copy of that book for myself! Well, guess what? I'm giving away a copy of The Cheesecake Bible 2nd ed. to one of you! Head over to my Facebook page, here: https://www.facebook.com/3plusabunny, look for The Cheesecake Bible post, and do the following:
Giveaway open to residents of Canada and the U.S. 18 years of age and up. Winner will be announced on Facebook on December 6th.
GOOD LUCK!!!|
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