{"id":486,"date":"2016-02-14T11:41:21","date_gmt":"2016-02-14T16:41:21","guid":{"rendered":"http:\/\/practicalbits.com\/?p=486"},"modified":"2016-09-07T21:19:17","modified_gmt":"2016-09-08T01:19:17","slug":"cheesecake","status":"publish","type":"post","link":"https:\/\/practicalbits.com\/?p=486","title":{"rendered":"CHEESECAKE"},"content":{"rendered":"

 \"\"<\/a> I love cheesecake, but I’m awful picky about it. What The Factory (you know who I mean) mostly had going for it was a wide selection, but at the heart of it I find their too heavy, and lately, slightly gummy. On the other end are the ultra-fluffy ones which are just downright awful, as the texture has been achieved with a great deal of whipping of a base stretched by gummy binder. There’s a reason so many of the “lowfat” varieties share this characteristic. <\/p>\n

Accept this now: There are no half- measures with cheesecake. If you’re going to eat it, hold out for the good stuff and to hell with the calories. This recipe is creamy without being pudding, and has a respectable density without being a brick. The basic recipe is for a vanilla but you can make many variations from it. One favorite way to serve is with a wild blueberry topping on the side that can be poured elegantly over the top, or over a side serving of homelade whipped cream.<\/p>\n

This recipe mixes up very quickly but then there’s a whole lot of sit around and wait. Give yourself a 3 hour window.<\/p>\n

Equipment:<\/p>\n

Food processor
\nRoasting pan
\nSpringform pan, 9″
\nHeavy duty aluminum foil
\nCrust<\/b>:<\/p>\n

4 T butter, melted and cooled<\/p>\n

7 oz animal crackers<\/p>\n

1\/4 C sugar<\/p>\n

1\/8 tsp salt<\/p>\n

    \n
  1. Preheat oven to 325<\/li>\n
  2. Process animal crackers until finely ground. Add sugar and salt, pulse to combine.<\/li>\n
  3. Drizzle with melted butter and process until moistened (should hold together when pressed).<\/li>\n
  4. Press into bottom of pan and bake 18-20 min.<\/li>\n
  5. Remove from oven and cool 20 min.<\/li>\n
  6. Wipe out processor to begin mixing the filling.<\/li>\n<\/ol>\n

    Filling: <\/p>\n

    2 8-oz packages of cream cheese, softened<\/p>\n

    1 C sour cream<\/p>\n

    2 C full fat greek yogurt
    \n3 eggs
    \n1 C sugar
    \n1 T cornstarch
    \n3 T lemon juice, freshly squeezed
    \n1\/4 tsp salt
    \nVanilla Bean<\/p>\n

      \n
    1. Set oven to 350. Take 2 sheets of foil and wrap the outside of the pan to prevent the water bath from seeping in.<\/li>\n
    2. In a bowl, combine sour cream and yogurt. Set aside.<\/li>\n
    3. Process together cream cheese and sugar until very smooth (30 seconds maybe).<\/li>\n
    4. Add cornstarch and process.<\/li>\n
    5. Add eggs one at a time, processing until smooth and scraping down the sides.<\/li>\n
    6. Cut open the vanilla bean, scrape out every last beautiful seed you can, and add to mixture. Process. Stuff the now-empty seed pod in your sugar cannister.<\/li>\n
    7. Add lemon juice and salt, process.<\/li>\n
    8. Add sour cream-yogurt mixture, process until just combined.<\/li>\n
    9. Pour batter into your pan. Set the pan in the roasting pan and surround with approximately 1″ of very hot water.<\/li>\n
    10. Bake 45 minutes. Turn the heat off and leave cake in for 1 more hour.<\/li>\n
    11. Remove from oven to cool 1 more hour.<\/li>\n
    12. Wrap in plastic wrap and chill overnight. <\/li>\n
    13. To unmold, run a sharp knife around the edge before releasing mold. Keep chilled until 30 min before serving.<\/li>\n<\/ol>\n

      Adapted from The Cake Bible, Rose Levy Berenbaum<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

        I love cheesecake, but I’m awful picky about it. What The Factory (you know who I mean) mostly had going<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","ngg_post_thumbnail":0,"spay_email":""},"categories":[36,35],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/practicalbits.com\/index.php?rest_route=\/wp\/v2\/posts\/486"}],"collection":[{"href":"https:\/\/practicalbits.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/practicalbits.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/practicalbits.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/practicalbits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=486"}],"version-history":[{"count":2,"href":"https:\/\/practicalbits.com\/index.php?rest_route=\/wp\/v2\/posts\/486\/revisions"}],"predecessor-version":[{"id":491,"href":"https:\/\/practicalbits.com\/index.php?rest_route=\/wp\/v2\/posts\/486\/revisions\/491"}],"wp:attachment":[{"href":"https:\/\/practicalbits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=486"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/practicalbits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=486"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/practicalbits.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}