Saturday, December 24, 2016

Junior's Original New York Cheesecake

Original New York Cheesecake

1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages cream cheese (use only full fat), at room temperature 
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy or whipping cream

Makes one 9-inch cheesecake, about 2 1⁄2 inches high

1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. 

3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust. 

4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away - don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours. 

5. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month. 


To make an 8-inch cake: 
Make an 8-inch sponge cake crust and use the cheesecake filling ingredient amounts as follows: three 8-ounce packages cream cheese, 1 1/3 cups sugar, 3 tablespoons cornstarch, 1 tablespoon pure vanilla extract, 2 extra large eggs, and 2/3 cup heavy or whipping cream. The cooking time will be about the same.


The Junior's Way
Master Baker Michael Goodman says: "Always bake the cheesecake in a water bath, as we do here at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. This helps ensure that your cheesecake comes out of the oven with a smooth top-and no large cracks." 

Junior's Sponge Cake Crust

For one 9-inch cake crust:

1⁄3 cup sifted cake flour
3⁄4 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated 
1⁄3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1⁄4 teaspoon cream of tartar 

For one 8-inch cake crust: 

1/4 cup sifted cake flour
1/2 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated
1/4 cup sugar
3/4 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Makes one 8- or 9-inch crust

1. Preheat the oven to 350°F and generously butter the bottom and sides of an 8- or 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. 

2. In a small bowl, sift the flour, baking powder, and salt together. 

3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts. 

4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.

5. Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.

6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

Found it here; http://www.cbsnews.com/news/juniors-original-new-york-cheesecake/



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Merry Christmas Eve!!

I made the cutest Snowmen table runner for a friend!! Already working on a second. It's a free pattern from Lori Holt on Instagram! I think I need one too!!




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Tuesday, December 13, 2016

Buffalo Chicken Dip

I took this to a Christmas party last night. Came home with an empty dish!! Than emailed the recipe out to several people!! Was a total hit!!


Buffalo Chicken Dip

  • 2 cups chopped chicken, cooked (I used the 9 oz bag of cooked chicken by Perdue)
  • 8 ounces brick-style cream cheese, very well-softened 
  • 1/2 cup buffalo wing sauce 
  • 1 cup Ranch Dressing
  • 2 cups finely grated cheddar and monterey Jack cheese blend, divided
  • Preheat oven to 350F 
  • To a large bowl, add the chicken, cream cheese, wing sauce, Ranch dressing, 1 1/2 cups cheese, and stir to combine.
  • Turn mixture out into a baking dish, smoothing the top lightly with a spatula.
  • Top with remaining 1/2 cup cheese. Use more if you love cheese!
  • Bake for about 30 to 35 minutes (start watching at 25 minutes because all ovens, cheese, etc. varies), or until lightly golden browned and bubbly. Serve immediately with chips, crackers, bread, or your favorite dippers. Dip is best warm and fresh but extra will keep in an airtight container in the fridge for up to 5 days. Reheat gently before serving.

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