Well, well, well….another month has passed and once again I bring to you this month’s DB challenge. We have gone back to the good, old classic – everyone’s (or nearly everyone’s) favourite – cheesecake. The April 2009 challenge is hosted by Jenny from Jenny Bakes and she has chosen Abbey’s Infamous Cheesecake as the challenge. The DB-ers had the freedom to do anything they wanted with this cake – flavours, decoration – everything entirely up to you – basically the sky is your limit!
I’ve probably mentioned before that Alan’s favourite dessert is cheesecake. If he could, he’d have cheesecake and only cheesecake for his 3 meals! However, he’s a really classic and traditional eater so in order to ensure someone finishes this cake, I had no choice but to succumb to his classic tastes. In the end, I decided on passionfruit and lime – something to celebrate the near end to fresh summer fruits.
Abbey’s Infamous Cheesecake:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. vanilla extract (or the innards of a vanilla bean)
2 fresh limes – juice and zest
4 fresh passionfruit
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lime juice, lime zest and passionfruit and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!