Week 18: Autumn Festival

Last cheesecake for this experiment!  It's been a good run.  I started off having never made a baked cheesecake, to making 17 baked cheesecakes in 3 months (one cheesecake I made was a no-bake).  Definitely have learned a lot, and have been able to provide others with cheesebaking tips as well.  One thing I will not miss is consuming all the extra calories each week - gotta test the product before sharing with others ;)  After this post, I will take a hiatus from blogging about baking, but will return in the future.  My next adventure is taking a class next week and applying to a Masters degree in Ed.

Here is George Geary's Autumn Festival cheesecake recipe:

1 1/2 cups graham cracker crumbs
1/2 cup toasted and ground pecans
1/3 cup unsalted butter melted

6 packages cream cheese softened
2 1/4 cups granulated sugar
6 eggs
1 medium baking apple, peeled and chopped fine
1/2 cup golden raisins
2 tbsp organge zest
1tsp each ground nutmeg and cinnamon
1/2 tsp each ground cloves and allspice
2 tsp vanilla

1/2 cup whipping cream
2tbsp granulated sugar
1/4 tsp orange zest
1 tsp ground cinnamon
1/2 tsp ground nutmeg

In a bowl, combine graham cracker crumbs, ground pecans and melted butter.  Press into bottom of cheesecake pan and freeze.

In a large bowl, beat the cream cheese and sugar on medium high speed for 5 minutes.  Next, add eggs, one at a time, beating after each addition.  Fold in chopped apple, raisins, orange zest, nutmeg, cinnamon, cloves, allspice and vanilla.  Pour batter over frozen crust and bake in a preheated 350 degree oven  for 60 to 75 minutes or until the top is a light brown and the middle has a slight jiggle to it (as a reminder, every oven is a little different - my cheesecake was done at 50 minutes).  Cool cheesecake for 2 hours at room temperature, then cover in plastic wrap and refrigerate for 6 hours.

For the decoration - whip the cream on medium high speed until soft peaks form.  With the mixer still running, sprinkle in the sugar and continue whipping until firm peaks form.  Fold in the 1/4 tsp orange zest, 1 tsp cinnamon and 1/2 tsp ground nutmeg.  Spread on cake.

Week 17: Banana Macadamia Cheese Pie

Well, my cheesecake experiment is coming to its end with only one more to go.  This has been a great learning experience!  But I'm not going to lie - I'm fine with not seeing or eating another piece of cheesecake for a long time ;)  
This week's cheesecake was another cheese pie.  This recipe was an easy one to follow and not as tedious as the recipe for the last cheesecake.  If you're a banana fan, I think you'll like this cheese pie.  The cookbook suggests serving it with whipped topping, but I also think chocolate ice cream would go well with this pie - as if there aren't enough calories in a piece of cheesecake!  LOL.  But if you bake it, there's no calories, right?

Here is George Geary's Banana Macadamia Cheese Pie recipe:

1 1/4 cups graham cracker crumbs
3 tbsp unsalted butter melted
3/4 cup ripe mashed bananas (about 3 large)
1/2 cup packed light brown sugar
2 eggs
2 tbsp all purpose flour
1/4 cup macadamia nuts, toasted and ground (you can substitute with pecans which are cheaper)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp vanilla

Whipped Cream Topping
Banana Chips

In a medium bowl, combine graham cracker crumbs and butter.  Press into bottom and sides of pie plate and freeze.
In a large mixer bowl, beat cream cheese, bananas and brown sugar on medium high speed for 3 minutes.  Add eggs, one at a time, beating each egg thoroughly before adding the next.  Fold in flour, macadamia nuts, cinnamon, nutmeg and vanilla.  Pour batter over frozen crust.  Bake in a preheated oven for 25 - 35 minutes or until the top is a light brown and middle has a slight jiggle.  Cool at room temperature for 2 hours.  Cover with plastic wrap and refrigerate for 6 hours.

Week 16: Herbed Gorgonzola Cheesecake

This cheesecake is considered more of a savory cheesecake that is served with crackers or party toast.  This one turned out alright, although if I were to make it again, I would add more gorgonzola to up the pugency, as this turned out a little bland for my taste.  Another recommendation is that I wouldn't bake it as long as the recipe calls for - a creamier texture would make it easier to spread on crackers or toast.

Here is George Geary's Herbed Gorgonzola Cheesecake recipe:
2 cups crackers, crushed
1/4 cup unsalted melted butter

4 packages cream cheese softened
3 eggs 1 tbsp fresh lemon juice
1/4 tsp salt
2 tbsp chopped fresh tarragon
1 tsp chopped fresh dill
1 tsp dried onion flakes
8 oz Gorgonzola cheese crumbled

In a bowl, combine cracker crumbs and melted butter.  Press mixture into bottom of cheesecake pan and freeze.

In a large bowl, beat cream cheese on medium high speed for 3 minutes. Add eggs, one at a time, mixing each egg into mixture before adding the next egg.  Mix in lemon juice, salt, tarragon, dill and onion flakes.  with a rubber spatula, fold in gorgonzola cheese.  Pour batter over frozen crust and bake in a 350 degree oven for 50 to 65 minutes or until the top is a light brown and middle has a slight jiggle.  Cool for two hours, then cover in plastic wrap and refrigerate for 6 hours.

Week 15: Citrus Cheese Pie

Okay, I'm not a huge citrus person when it comes to baked goods, but I LOVED how this week's cheesecake turned out.  This is by far my favorite one that I've made!  No cracks or hairline cracks whatsoever, perfect texture, and perfectly speckled with lime and orange zest.  The picture I took of the cheesecake (er, pie) does not do it justice.  Seriously, so yummy!

Here is the recipe for George Geary's Citrus Cheese Pie:
1 1/4 cups lemon cookie crumbs
3 tbsp melted butter

2 packages cream cheese softened
3/4 cups granulated sugar
2 eggs
2 tbsp lemon zest
2 tbsp orange zest
1 tbsp fresh lemon juice
1tbsp fresh orange juice
1 tsp vanilla

Classic Whipped Cream Topping

In a bowl, combine lemon cookie crumbs and butter.  Press into bottom and sides of pie plate and freeze.

in a large bowl, beat cream cheese and sugar on medium high speed for 3 minutes.  Next, add eggs, one at a time, mixing each egg into batter before adding the next egg.  Add zests, juices and vanilla, and mixing until blended.  Pour over frozen crust and bake in a 325 degree oven for 25 to 35 minutes.  Cool on rack for 2 hours.  Cover with plastic wrap and refrigerate for 6 hours.

Classic Whipped Topping
1/2 cup whipping cream
2 tbsp sugar

In a well chilled bowl, whip cream on med-high speed until soft peaks form.  Sprinkle sugar into the cream and mix until firm peaks form.

Week 14: Dutch Apple Cheesecake Bars

I have been on a roll these last few weeks with posting late, but I am still committed to finishing out my 18 weeks of cheesecakes :)  This week we bought a new vehicle (like, last night), because our old vehicle was on its last leg... So, that is partly why I've been late with my postings.  Anyways, this week's (well, technically, last week's) cheesecake is Dutch Apple cheesecake bars.  These were so fun to make and very yummy, too! 

Here is George Geary's Dutch Apple Cheesecake Bars recipe:

2 1/2 cups graham cracker crumbs
1/2 cup unsalted butter melted

3 packages cream cheese softened
1 cup sour cream
1 1/2 cups packed light brown sugar
4 eggs
1 tbsp vanilla
1 tsp fresh lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 medium apple, chopped

3 tbsp butter, cold
1/4 cup all purpose flour
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
12 thin apple slices (instead of thin apple slices, I just used chopped apple)

In a bowl, combine the graham cracker crumbs and melted butter.  Press crumbs into the bottom of a 13x9 inch pan and freeze.
In a large bowl, beat cream cheese, sour cream and 1 1/2 cups light brown sugar on med-high speed for 3 minutes.  Add eggs one at a time, mixing each egg into mixture before adding the next egg.  Mix in vanilla and lemon juice.  Then, mix in 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.  Fold in chopped apple and pour batter over frozen crust.
In another bowl, cut cold butter into flour.  Add remaining sugar, cinnamon and cloves.  Toss in remaining chopped apples.  Sprinkle topping over the batter, and bake 40-50 minutes in a 325 degree oven.  Cool the cheesecake for 2 hours on the counter, and then cover with plastic wrap and refrigerate for 6 hours.

Week 13: South of France Lemon Cheesecake

This week's cheesecake is different from the other cheesecakes I've made up until this point.  No cream cheese used, rather, ricotta cheese.  On a positive note, this was by far the easiest cheesecake I've made to date!  On the other hand, and to be quite blunt, it is my least favorite cheesecake.  The texture was gritty, and the taste bland.  It's possible I overbaked the cheesecake, as the way to check for doneness of this cheesecake is different from those with the cream cheese base. 

Here is George Geary's South of France Lemon Cheesecake recipe:

2 lbs ricotta cheese, drained overnight (want to drain the ricotta cheese, otherwise there will be too much liquid)
2/3 cup granulated sugar
1/3 cup all purpose flour
6 eggs
2 tsp orange zest
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 tsp vanilla

In a large bowl, stir ricotta cheese with a rubber spatula until creamy.  Next, add sugar and flour, mixing until blended.  Add eggs, one at a time, until each egg is mixed in thoroughly before adding the next.  Stir in orange zest, lemon zest, juice, cinnamon and vanilla.  Pour batter into prepared cheesecake pan (make sure to grease bottom and sides of pan).  In a 300 degree oven, bake for 75 - 90 minutes or until the tip of a knife inserted in center comes out clean.  Cool for two hours and then refrigerate for 6 hours.

So, a few things:

• Do not look for a jiggly center and browning edges as a sign of doneness
• Keep a close eye on the cheesecake.  I baked mine for 75 minutes (the min requirement indicated in this recipe), however, it still came out a little overbaked.
• This cheesecake has no crust, so make sure to grease bottom of cheesecake pan.

Week 12: Brownie Cheese Pie

My husband and I survived last weekend's family/friend picnic :)  It was wonderful seeing family members and friends we haven't seen in a while and catching up.  Needless to say though, we were both exhausted once Sunday afternoon rolled around.  With that, I am once again a little late with posting this last week's cheesecake submission.  This week, I chose to make Gary Geary's Brownie Cheese Pie recipe.  It turned out well, and is super yummy! 

Here is George Geary's Brownie Cheese Pie recipe:

1 cup chocolate sandwich cookie crumbs
3 tbsp butter melted
1/3 cup unsalted butter, softened
1/3 cup granulated sugar
2 eggs
1 1/4 tsp vanilla
1/8 tsp salt
5 oz semi-sweet chocolate chips melted and cooled
1/3 cup all purpose flour
1 package cream cheese softened
2 tbsp unsalted butter softened
1/2 cup granulated sugar
1 egg
1 tbsp all purpose flour
2 tbsp sour cream
1 tsp vanilla

In a bowl, combine cookie crumbs and melted butter.  Press mixture into the bottom and sides of a pie plate and freeze.
In a large mixing bowl, beat 1/3 cup butter and 1/3 cup sugar on medium high speed for 3 minutes.  Add two eggs, one at a time, mixing each one into the batter thoroughly.  Mix in 1 1/4 tsp vanilla, salt, and cooled chocolate.  Quickly beat in 1/3 cup flour.  Smooth batter into bottom of the pie plate.  Refrigerate for 3 minutes.  In a clean bowl, beat cream cheese, remaining butter and sugar on medium high speed for 3 minutes.  Add remaining egg mixing thoroughly into mixture.  Mix in remaining flour, sour cream and vanilla.  Spread batter evenly on top of the brownie layer.  Bake in a preheated 325 degree oven for 25 - 30 minutes (or until the top is light brown and has a slight jiggle to it).  Cool for 2 hours and then cover with plastic wrap and refrigerate for 6 hours.

So, I have to admit, again, for this recipe, I "cheated" on the crust and went with a pre-made crust.  I will hand make my next crust - for real :) 

One tip I have is to read this recipe through a few times and make sure you are not using the wrong measurements for the ingredients for the two separate batters.  I followed the instructions to a t, but still had to read and re-read the recipe before adding in the next ingredients.