July 15, 2010

CHEESE!!!-cake

My love for cheesecake is immeasurable. I've tried many cheesecakes because who can go wrong with cheesecake. My favorite cheesecake is made by Delicious Orchards, a country farm market in Colts Neck, NJ. They have a topping of, what appears to be a, sour cream/sugar concotion which makes oh so delightful. Their cheesecake pie was always a traditional staple at our Thanksgiving dinners when we were growing up. I have no idea what made me want to make one but I did, even though I thought it was a daunting task!

One of my favorite blogs to read, Delicious Dishes, had recently posted a simple cheesecake recipe. Her pics looked so good and it sounded so easy I decided to take on her recipe. I wanted to see too if I could find a recipe for the Delicious Orchards topping (they keep it top secret too)! So I was Googling (I love Google) toppings when I found a website (Joy of Baking) that had a cheesecake topping recipe so similar to the famous D.O.

Recipe (Adapted from Delicious Dishes & Joy of Baking)
New York Style Cheesecake

1 cup honey maid graham cracker crumbs
3 T sugar
3 T butter or margarine, melted
5 pkg (8 oz each) Philadelphia Cream cheese (any brand will do), softened
1 C sugar
3 T flour
1 T vanilla
1 C sour cream
4 eggs
Topping of your choice
Crust:
Mix crumbs, 3 T sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

Filling:Beat cream cheese, 1 C sugar, flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Baking:Bake at 325 for 65 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours or overnight. Spread topping over cheesecake and garnish as you please before serving.


Topping:1 cup sour cream (not low fat or fat free)
2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract

In a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake.
My finished result...Ok so maybe the topping didn't work out the way I thought it would...We'll have to do something different next time!! It seemed to have pooled in the middle of the cheesecake..Gr. Owell since it has to sit in the fridge for 4 hours I won't know how it is.. Hopefully it tastes better than it looks =)  I can't believe I posted an entire post on cheesecake!! Ha!

1 comment:

MrsB said...

hahahah. i hate when dinners/desserts dont come out the way they're supposed to! it always tastes good, but presentation isnt always my strong point.

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