I love cheesecake. I know I say this about a lot of things I bake, but cheesecake was the first thing I made that other people told me I was good at baking. I first started making this cheesecake recipe when it was shared with me by my co-worker Lauren when I was on the painting crew at Storyland in Glen, NH. Lauren had used this cheesecake recipe in the late 80’s and early 90’s to make and sell cheesecakes to local restaurants around the Mount Washington Valley . I used to make it for Christmas parties and pot lucks, and people always raved.
You can easily make this into a chocolate cheesecake by heating the heavy cream and some unsweetened chocolate together in a double boiler and adding it to the cream cheese mixture. You can also flavor it by adding extracts or liquors like amaretto, but stay away from watery flavorings as it will affect the final consistency. You may also substitute sour cream, yogurt, mascarpone, or creme fraiche for the heavy cream. Don’t sub with a lower fat dairy like milk, as it will add too much water.
3-0 cream cheese, soft
1 ¼ C sugar
2.5 eggs (103g)
5 yolks (100g)
1 ¼ C heavy cream
1T + 1t vanilla
Mix with paddle
!!!!!DO NOT RAISE SPEED OVER LOW SPEED!!!!!
mix cream cheese and sugar
IF THERE ARE LUMPS AT THIS POINT THEY WILL NOT COME OUT LATER SO SCRAPE WELL
add eggs a few at a time
add yolks a little at a time
add cream and vanilla
Bake in a water bath in an oven preheated at 350F
time will depend on size of cheesecake, but an individual cheesecake should take 20-30 minutes. A 10″ cheesecake will take 1 to 1 1/2 hours.
You can now watch me make cheesecake and other recipes for my classes on YouTube!