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Started By
Message
re: Raspberry Cheesecake NY Style (photos)
Posted on 12/27/14 at 6:42 pm to MeridianDog
Posted on 12/27/14 at 6:42 pm to MeridianDog
Making the filling:
Zest the lemon - You only want the yellow - do not zest any of the white membrane - it is bitter and has no place in your cheesecake
Juice the half lemon to obtain 2 Tablespoons of juice. The lemon juice and zest add a nice flavor to the cheesecake.
Place the (room temperature) cream cheese into a suitable mixing bowl. Do not use low fat cream cheese.
Soften (whip) the cream cheese with a mixer
Add (mix in) the eggs one at a time
Add and mix in the lemon juice and zest
Add and mix in the half teaspoon of vanilla. Scrape the sides of the bowl to make certain the batter is smooth, uniform and well mixed
Add the batter to the pan and smooth in place.
The cheesecake is now ready for the oven if you are making a plain cheesecake. However we are making raspberry cheesecake
Add the syrup to the top of the cake in small portions as shown
Using a skewer, pull the syrup through the top of the batter. The intent is to not fully mix it into the batter.
continued below:
Zest the lemon - You only want the yellow - do not zest any of the white membrane - it is bitter and has no place in your cheesecake
Juice the half lemon to obtain 2 Tablespoons of juice. The lemon juice and zest add a nice flavor to the cheesecake.
Place the (room temperature) cream cheese into a suitable mixing bowl. Do not use low fat cream cheese.
Soften (whip) the cream cheese with a mixer
Add (mix in) the eggs one at a time
Add and mix in the lemon juice and zest
Add and mix in the half teaspoon of vanilla. Scrape the sides of the bowl to make certain the batter is smooth, uniform and well mixed
Add the batter to the pan and smooth in place.
The cheesecake is now ready for the oven if you are making a plain cheesecake. However we are making raspberry cheesecake
Add the syrup to the top of the cake in small portions as shown
Using a skewer, pull the syrup through the top of the batter. The intent is to not fully mix it into the batter.
continued below:
This post was edited on 12/28/14 at 12:47 am
1
Posted on 12/27/14 at 7:56 pm to MeridianDog
Baking the cheesecake
Preheat the oven to 275 degrees.
Place a brazing pan in the oven during preheat so that it will be at oven temperature when cake goes in. Heat a boiler of water on stove top to boiling.
When oven is at 275 degrees, place cheesecake into oven and add sufficient boiling water to come within a half inch of the top of the pan.
Bake at 275 degrees on center rack for 70 - 75 minutes. The center will appear nearly set when shaken (somewhat jiggley - if that is a word).
Remove from the oven when cooking time is completed and cool on a rack to room temperature
After 15 minutes of cooling, slide a sharp thin knife around the edges of the springform pan to separate the cheesecake from the pan.
The cheesecake needs to chill (covered) at least overnight in the refrigerator before serving.
Finishing the raspberry syrup
To finish the rest of the raspberry syrup, return it to the microwave and cook an additional minute to thicken and clear the syrup.
Store the syrup in the refrigerator until the cheesecake is served. It will be drizzled over the top of the slice.
I will add a photo of the sliced cheesecake tomorrow
All my stuff
Preheat the oven to 275 degrees.
Place a brazing pan in the oven during preheat so that it will be at oven temperature when cake goes in. Heat a boiler of water on stove top to boiling.
When oven is at 275 degrees, place cheesecake into oven and add sufficient boiling water to come within a half inch of the top of the pan.
Bake at 275 degrees on center rack for 70 - 75 minutes. The center will appear nearly set when shaken (somewhat jiggley - if that is a word).
Remove from the oven when cooking time is completed and cool on a rack to room temperature
After 15 minutes of cooling, slide a sharp thin knife around the edges of the springform pan to separate the cheesecake from the pan.
The cheesecake needs to chill (covered) at least overnight in the refrigerator before serving.
Finishing the raspberry syrup
To finish the rest of the raspberry syrup, return it to the microwave and cook an additional minute to thicken and clear the syrup.
Store the syrup in the refrigerator until the cheesecake is served. It will be drizzled over the top of the slice.
I will add a photo of the sliced cheesecake tomorrow
All my stuff
This post was edited on 12/29/14 at 6:31 pm
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