Chef Time!

Chef Time!

Saturday, December 24, 2011

Another Cheesecake Recipe!

Now you can get this recipe and more, with my cookbooks! 
Go to your favorite online bookstore and order your copy of my cookbook titled, "The Sinful World of Cheesecakes". 
Or, go to www.smashwords.com and download any of my ebooks there. Enjoy!

My favorite desserts as you can clearly see, are cheesecakes in any shape, flavor and form. I thought I would share a recipe, that I hold close to my heart (and my tummy). It is a Jewish Cheesecake called a Covered Cheesecake. This cheesecake is actually two desserts in one.



Covered Cheesecake
Jewish Cheesecake

While reading this recipe I was immediately intrigued: a cheesecake that was made by baking the cheese filling between two layer of sponge cake was unusual and I was curious to see how it would turn out. Mid-way through assembling it I was suddenly sure it would never work: the cheese filling seemed too liquid compared to the cake batter and at that point I had not many hopes of getting any decent results.
However, the cake did surprisingly turn out well—the filling stayed in, the cake baked just fine and the final result was surprisingly good. It is also a relatively quick cake to make and overall I found it worthy to share. A good cup of tea or coffee to accompany it are all that is needed. I have made this cake many times since and it is always a pleasant dessert.

2 eggs
½ c. sugar
1 c. milk
1 tbsp. cornstarch
1/2 lb. cream cheese
1 tsp. lemon extract (or to taste)

Cake:
1 c. sugar + a little extra to sprinkle on top of the cake
2 oz. butter
1 c. water
2 eggs
2 ½ c. flour
2 tsp. baking powder
1 tbsp. butter + 1 tbsp. flour for the cake pan

Preheat the oven at 325. Butter and flour an 8-inch springform cake pan.
Make the filling: Dissolve the cornstarch in a little milk (taken form the total), then add the rest of the milk and mix well. Bring to a boil on low heat until the mixture thickens, stirring constantly. Set aside to cool, stirring once in while to prevent a skin from forming on top.
Put the cream cheese aside to soften at room temperature. Beat the eggs with the sugar at high speed, until very light and fluffy. Mix in the cheese, lemon extract and finally the cooled milk mixture. Set aside in a cool place.
Using a blender or mixer to make the filling is not a good option: the mixture turns out too liquid.
Make the cake batter: Sift the flour with the baking powder and set aside. Cream the butter then begin to add the sugar a little at a time, then add the eggs well beaten and continue mixing at high speed, then add 1/3 of the flour and mix well. Add 1/3 of the water and mix it in, then continue adding 1/3 more flour, 1/3 water, the  remaining flour and then the rest of the water. The batter should be light and fall in a ribbon when the beater is lifted.
Pour half of the batter into the prepared cake pan, making sure it is well distributed to make an even layer.
Then pour the cheese filling all over it, working in circles starting from the center (the filling should be soft enough to fall in a ribbon) and making sure the cake layer is well covered by the cheese filling.
Finally pour the remaining cake batter on top of the cheese filling, still working in circles to distribute it as evenly as possible. With the back of a spoon gently even out the top cake layer and then sprinkle lightly with granulated sugar. Bake for about 35-40 minutes, until the top is golden.
Let the cake cool in the pan placed on a rack for about 5 minutes, then gently remove the side of the pan. Let the cake cool and then refrigerate overnight in a closed container.
Remove from the refrigerator 15 minutes before serving. Keep any leftover cake refrigerated.

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