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Cheesecake is creamy, rich, and deeply satisfying: it is one of the most popular desserts in North America. There are so many different types of cheesecake, and it can be flavored in hundreds of ways.
There are also different preparation methods for cheesecake, including no-bake recipes, and more involved, gourmet techniques.
If you want to bake the perfect cheesecake, you’ll need to learn the best ways of creating this delicious dessert. We can provide you with some helpful tips to get started.
- Consider Your Skill Level: If you are just starting out, simplicity is key. Consider a no-bake cheesecake that introduces you to the rudiments of preparing this dessert, without a lot of complicated instructions. Here is a popular recipe that is simple to prepare:
Mix: 1-1/4 cups graham cracker crumbs with 1/4 cup melted butter. Press on bottom of 9- inch pan.
DISSOLVE 1 package (85 g) lemon Jell-O with 2/3 cup boiling water in large glass bowl. Blend in 2 packages (250 g each) cream cheese with a hand mixer on low speed.
WHISK in juice and rind of one medium lemon and 2 cups Cool Whip Topping.
Pour over prepared graham crust; smoothing with spoon for an even surface. Place in refrigerator for 4 hours and enjoy.
· Experiment With Unusual Flavors For A Gourmet Taste: You can mimic the originality and flavor of gourmet restaurant cheesecake with some unique additions to a basic, baked cheesecake recipe. Adding some toppings, such as raspberry coulis, or fresh berries, to your finished product will also ensure that your cheesecake gets rave reviews:
Grand Marnier Cheesecake With Fresh Berry Topping
For the crust: Mix all ingredients and press into greased 9-inch pan (top and sides: bake at 350 in preheated oven for 10 minutes.
1 1/4 cup graham cracker crumbs
1 cup toasted husked hazelnuts, ground
5 tablespoons melted unsalted butter
2 tablespoons. packed light brown sugar
2 teaspoons. grated orange peel
For the filling:
4 packages cream cheese, 8 ounces each, at room temp.
1 cup packed light brown sugar
1/4 cup Grand Marnier or other orange liqueur
1/4 cup whipping cream
2 teaspoons vanilla
3 large eggs, room temp, beaten and ready to blend
2 large egg yolks
Prepare filling: With an electric mixer, beat cream cheese in big bowl until smooth. Beat in sugar, liqueur, cream and vanilla extract. Add eggs and yolks; beat just until blended. Pour filling into pan with prepared crust. Bake 50 minutes, until golden brown. Cool 15 minutes on rack. Keep oven at 350 after baking.
Prepare Topping:
2 cups sr. cream
1/4 cup packed light brown sugar
4 teaspoons Grand Marnier
1 tsp. Vanilla extract
4 cups fresh strawberries, trimmed and washed
1/4 cup red currant jelly
5 1/2 teaspoons Grand Marnier
1/2 cup. chilled whipping cream
2 teaspoons powdered sugar
Mix first 4 ingredients in bowl. Pour over cooled filling, spreading evenly with back of spoon. Bake 5 minutes. Transfer to rack and cool. Cover and refrigerate overnight
Run paring around pan edge. Release pan sides. Set cheesecake on preferred plate. Display strawberries on top of cheesecake, leaving 1-inch border around edge. Melt jelly in heavy small pan over moderate heat until melted. Mix in 4 tsp. Grand Marnier; brush over berries. Using mixer, beat cream in bowl: stop when soft peaks are created. Add powdered sugar and remaining 1 1/2 teaspoons Grand Marnier and beat to firm peaks. Transfer cream into pastry bag with star tip. Pipe cream around strawberries to make a border.
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