Baking Cheesecake

I like to bake cheese cake. Cheese cake is kind of my signature dessert. I bake it for gifts, fundraisers, birthdays, and holidays (and once in awhile, just for funzies). I will let you in on a little secret..........making (and baking a cheesecake) is very easy. When I decided to conquer # whatever on my bucket list, and try my hand at making a real, live baked in the oven level 5 (in my head) dessert; I did a little research. Now I will let you in on another secret. To get a perfect cheesecake, you need to water bath it. Water bathing will give you a light, fluffy cheesecake without cracks in the top. To water bath a dessert in the oven, simply means that:

• You place a rack in the bottom of a pan larger than your spring form pan. I use four canning jar lids placed in a "circle".
• You place the spring form pan (or dessert mold) on the rack in the pan.
• Fill the larger pan with a couple inches of warm water.
• To make it easier I place the large pan on the oven rack before I fill it with water (just don't pour water on the cheesecake batter).
• Always remember to step back when you open the oven door to retrieve your cheesecake. The steam build up will melt you mascara if you are standing to close (I learned the hard way!)

Water bathing will also produce a soggy, wet crust (because some water will seep into the bottom of the spring form pan). To remedy this little problem, most recipes will tell you to cover the bottom of the spring form pan with  a double layer of aluminum foil. That has been my usually method, but it's kind of wasteful to use that much foil, and I have still had the soggy crust issue. However, I was reading in a Cook's Illustrated magazine (love, love, LOVE Cook's Illustrated), that if you use an oven roasting bag instead of aluminum foil, it eliminates the soggy crust problem. I tried it a couple of days ago, and it worked great. The best part is, that if you hang the oven bag up to dry when your done, you can reuse it for the same purpose; later.

Open up the oven bag (I used the large size that will hold up to an 8 pound roast), and roll down the sides of the bag. Place the spring form pan in the center of the bag. Roll the sides up a couple of inches above the rim of the pan.

Place the covered spring form pan on the rack in the larger pan. Fill the larger pan up with a couple inches of warm water. Use warm water! Cold water will cause a temperature fluctuation that affects the baking time, and it could shatter the glass pan.

It is amazing how finding a handy, dandy tip in a magazine makes life a little easier!  Now that I have inspired you all to add cheesecake baking to your bucket list, you can find my tried and true recipe HERE. I guarantee that you will be the hit of the party if you "whip" one up for your next get together. Not to mention you will achieve mythical status among friends and family (No one has to know how easy it is)!  Happy baking!

Another Baby's Birthday

Yesterday was my third child's (A.J.'s) 11th birthday. I knew he was growing up when he requested Strawberry Swirl Cheesecake for his birthday dessert; instead of the usual overly decorated birthday cake (Sniff! Sniff!). Cheesecake has been raised up on a pedestal at our house. It has become a much coveted dessert. The only time I make it is when I have been asked to bring dessert for a family of church activity, or I am taking a special birthday treat to a friend. Needless to say, my family rarely gets to imbibe (so to speak!). I tweaked a recipe I found in my Better Homes and Garden Cookbook. I am not a big New York Style Cheesecake fan (to dry and heavy for my tastes), but this recipe is light, fluffy, and moist. It is also very versatile! So today, I am going to share my secret family cheesecake recipe (Don't tell my hubby. He thinks I should keep it a secret!).

Heavenly Cheesecake

Crust:
1 1/4 cups finely crushed graham crackers
5 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon cinnamon

Mix together graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until well combined. Press unto the bottom and 1 inch up the sides of a greased Springform pan. Wrap two layers of heavy duty aluminum foil around the bottom and up the sides of the Springform pan. Make sure the foil is wrapped tightly around the pan to make a waterproof seal, and set aside.

Filling:
3 (8oz) packages cream cheese; softened
1 cup sugar
2 tablespoon flour
1 1/2 vanilla
1/4 milk (or half and half)
3 eggs (slightly beaten)

Beat cream cheese until fluffy. Gradually beat in sugar and flour. Mix in vanilla and milk. Mix in eggs and beat until smooth. Pour into graham cracker crust. Place the Springform pan in a roasting pan (or cake pan several inches larger than the cheesecake pan). Pour enough water in the roasting pan to reach halfway up the Springform pan. Place in the center rack of the oven and bake at 375 for 45 to 55 minutes. The cheesecake is done when a 2 1/2 inch section around the outside edge of the cheesecake appear set when gently shaken. Cool in pan on a wire rack for 15 minutes. After 15 minutes loosen the crust from the sides of the pan with a sharp knife. Let cool for 30 minutes more, then release the side of the Springform pan and remove from cheesecake. Let cool completely and then refrigerate.

Variations:
1. To make Strawberry (Raspberry) swirl cheesecake drop six heaping tablespoons of freezer jam on the top of the batter and swirl into it with a butter knife (bake an extra 5 - 7 minutes).
2.To make Chocolate swirl cheesecake stir 1/2 cup melted semi sweet chocolate chips into half of the cheesecake batter. Pour the plain batter into graham cracker crust (use chocolate graham crackers instead of honey graham crackers). Pour chocolate batter over plain batter and swirl fillings together with a butter knife.
3. Squirt strawberry, caramel, or chocolate ice cream toppings over individual slices of cheesecake. Top with a few raspberries, or sliced strawberries.