My husband loves to eat, which is really handy for a food blogger. In addition, he is now becoming a good cook, which is really handy for a wife that likes to not only cook for her husband but share the kitchen with him as well. One of his favorite foods is cheesecake.
I have made several cheesecakes for him and although I am not the cheesecake lover he is, I still know a good cheesecake when I eat one. While they were all quite tasty, I am still on the hunt for that one cheesecake that will be our go-to cheesecake.
And the second rendition of this cheesecake from One-Pot Cakes, just might be it!
From, One Pot Cakes, pg 49 - The secret is not in the ingredients (any cheesecake can reach this state of perfection) but in the baking. Slow it down. And when I say slow, I mean it. Set the oven at 200 degrees F. and bake the cake for eight hours. At that temperature, the ingredients just meld and the cake emerges pristine, without a trace of graininess.
And all of the above is true! This is the smoothest, creamiest, purest cheesecake ever served at my dining table. We both loved it.
|The Perfect Cheesecake|
adapted from: One-Pot Cakes
200-degree oven - please see above
2 pounds cream cheese - at room temperature
1 c sugar
2 T vanilla extract
1/4 c brandy - we were out so I used half and half to keep the moisture level correct
3/4 c crushed graham crackers
pan spray or soft butter
Prepare a 2 qt souffle dish or a 9-inch spring form pan by spraying with pan spray, add crumbs, rotate the pan letting any extra crumbs stay on the bottom. Set aside.
Note: the author wrote this book with the intention of only needing a pan or a pot and a wooden spoon to mix all cake recipes listed. I choose to use a mixer, because, in my opinion, 2 pounds of cream cheese is a lot to mix by hand.....
Beat cream cheese with sugar until smooth, add 2 eggs mix well.
Add remaining eggs and mix again. Add vanilla and
Take a whisk and fold the cheesecake filling from the bottom up, making sure no thick cheese pockets remain and it is smooth throughout.
Carefully pour into the pan, taking care not to disturb the crumbs.
Bake 8 (yes 8! put this baby in the oven when you go to sleep for the night, and sweet dreams await you.) hours.
Gently remove from oven, let cool completely.
Remove ring if using a spring form pan. Chill and serve.
|The Perfect Cheesecake!|
Makes 16 servings
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