Skip to content

April Daring Bakers: Abbey’s Infamous Cheesecake

April 27, 2009

I bit the bullet and finally decided to join Daring Bakers.  I need to be challenged; I find I have certain tendencies in the kitchen and I always find myself reaching for the same recipes.  But I’m a little bored, so this was a perfect way to add new recipes to my repertoire as I have no say in what I bake whatsoever.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

Cheesecake for my first challenge was a great way to ease into the club.  I’ve made cheesecake a few times before and this simple, classic recipe gave me the opportunity to add my creative flair, which is the whole point!  I’m so glad to be a member, and I look forward to the challenges that come.  For now, read on for the recipe with my modifications in italics…

coffee-cheesecake-002

Abbey’s Infamous Cheesecake… with a coffee twist:

Crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
Cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 383 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp flavorings (I used Kahlua)
1 shot espresso

DIRECTIONS:
1. Preheat oven to 350 degrees Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and Kahlua and blend until smooth and creamy. Using a rubber spatula, fold in espresso.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

Advertisements
14 Comments leave one →
  1. April 27, 2009 1:36 pm

    Congrats on your 1st challenge and it looks smashing to me, it sounds like you had fun and that the DBers will give you extra ideas in the kitchen. Yours from Australia Audax Artifex

  2. mylittlestitches permalink
    April 27, 2009 2:53 pm

    Nevermind the photos! You can still see that the cheesecake was quite clearly very very tasty! Yum yum yum.

    Little Rosa

  3. April 27, 2009 4:58 pm

    I agree! Even slightly blurry, it looks absolutely scrumptious!

  4. April 27, 2009 11:07 pm

    This was my first DB/DK challenge, too! You did a great job!

  5. April 28, 2009 12:54 am

    Welcome to DB! Get ready to gain a few pounds here and there 🙂

  6. April 28, 2009 2:04 am

    Welcome to Daring Bakers! Kudos on a first challenge well done – it looks delicious!

  7. April 28, 2009 2:30 am

    Welcome to daring bakers! Great job on this month’s challenge.

  8. April 28, 2009 7:17 am

    You did a great job! This was my first DB challenge as well (seems like there were a lot of newcomers..:))

  9. April 28, 2009 12:30 pm

    Thank you for all your kind words! What a warm welcome in to DB!

    -Erin

  10. April 29, 2009 12:12 am

    Congrats on your first challenge…it’s a great way to do things you wouldn’t normally do. I think this was a perfect inaugural challenge. Great job. Yours looks so creamy!

  11. April 29, 2009 6:51 pm

    Don’t worry about the pictures. Your cheesecake looks great! Welcome to the Daring Bakers!

  12. April 29, 2009 9:09 pm

    YAY for us 1st timers! Your cheesecake looks delicious and like you, I’m so happy to part of this group – it’s going to be great fun.

  13. April 30, 2009 3:20 am

    your photos look fine! they’re still very enticing. Welcome to DB!

  14. April 30, 2009 11:17 pm

    Welcome to DB!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: