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March 9, 2005
Cheesecake Club
Last night, Jenny and I convened a long-awaited meeting of the Cake Club. I got a springform pan a while back, and because of that, I have wanted to make a cheesecake. Not just any cheesecake, either. I wanted to try Tyler Florence's Ultimate Cheesecake.
By far this was the easiest and cleanest Cake Club meeting yet. In fact, because the cheesecake had to chill (and not in the "I'm just chillin' outside the library between classes" way) for at least four hours, and because it was so easy to assemble and bake, we actually first made an "instant gratification" Chocolate Domingo Cake from Jenny's copy of The Cake Bible. That way we had a little cake to eat that night.
Anyway, back to the cheesecake. It was stupefyingly easy. Blitz up an entire box of graham crackers, melt a stick of butter (or two, like Jenny did), combine with a dash of cinnamon, tamp into the bottom and sides of the aforementioned springform pan and voila! A crust. Throw that shiznit into the fridge while you move on to the filling.
Take two 8 oz. blocks of cream cheese (at room temperature), and whip them into a smooth yet tasty frenzy in your handy Kitchen-Aid. Then slowly add a cup of sugar. Once that looks sufficiently delectable, drizzle in a pint of sour cream (that's a lot, yo), 3 eggs, the zest of one lemon, and a bit o' vanilla. And no, auto-correct, I do not want to change "yo" to "you."
Pour the filling into the prepared crust, wrap some foil around the bottom of the pan, set the whole thing in a bain-marie, and bake for an hour or so at 325. The result is smooth and impossibly creamy, and has a nice taste of lemon. Serve it alone or with some fresh or cooked fruit topping that you won't like as much as the cheesecake.
In other news, Tyler Florence, aside from being a cheesecake god, is still a total stud. Rrrooowwwl.
Posted by kyle at March 9, 2005 10:46 PM