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Buckaroobrian
3
Oct 9, 2017
From "Maida Heatter Cakes" cookbook. It is fantastic!
Here's the recipe. Plan your day around it! 8-hour cheesecake 2 lbs. cream cheese, room temp 1 heaping c. (7.5 oz.) sugar (in a strange twist, I felt that this recipe needed more sugar than called for!) 2 T. (1 oz.) vanilla extract (yes, that's right!) 2 T. (1 oz.) brandy 2 T. (1 oz.) dark rum 5 eggs, room temp Graham cracker/cookie crumbs (optional) Heat your oven to 200. Get out a one-piece cheesecake pan or a deep cake pan or a soufflé dish and butter it. You'll also need a large roasting or sheet pan to put the cheesecake pan in. Beat the cream cheese until it's smooth and fluffy, scraping the bowl and beaters to be sure. Then add the sugar, vanilla, brandy, and rum and beat until incorporated. Now add the eggs, one at a time, beating until each is incorporated. Pour this mixture into the cheesecake pan. Put the cheesecake pan into the roasting pan and carefully pour hot water into the roasting pan until you have a couple inches of water. Then carefully put all of this into the oven and set the timer for about 6 hours. Go about your business. When 6 hours have gone by, assess your cheesecake. Does it look dry on top? Is it not too jiggly? Is its temp 180? Does the thermometer come out clean? If you can answer yes to all these questions, your cheesecake is probably ready. If not, let it go another hour or so, checking every once in a while. Unless you have made this cake once before and are sure of the timing I suggest against the appeal of letting this cook overnight to the full 8 hours. You should check it as recommended to be sure you do not over cook it. Once you feel good about the doneness of the cheesecake, take it out of the roasting pan and let it sit at room temperature for a while until it is completely cool. Then unmold it onto a plate and refrigerate it for a few hours or overnight. The best way to unmold is to start by soaking the cheesecake pan in hot water for a couple minutes to loosen the cake from the pan. I give it a good jiggle in the pan to also help release it. Then center a serving plate over the pan and do a quick flip. Tap the bottom a few times and it should come out clean. Serve with or without cookie crumbs sprinkled on top. This should serve at least 8.
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