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In the Oven: Upstate Cheesecake

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Who’s ready for cheesecake? This monster (in a good way) of a cheesecake comes straight from Matt’s grandmother via Schenectady, NY. Posting date is March 10!

Upstate Cheesecake
Author: Matt Lewis & Renato Poliafito
Serves: 1 (8-inch) cake
Ingredients
  • For the simple graham crust
  • 2 1⁄2 cups graham cracker crumbs (about 20 crackers)
  • 1⁄4 cup sugar
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • For the cream cheese filling
  • 40 ounces (five 8-ounce packages) cream cheese, softened
  • 1 3⁄4 cups sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon grated lemon zest (from about 1 lemon)
  • 1⁄4 teaspoon fresh lemon juice
  • 5 large eggs
  • 2 large egg yolks
  • 1⁄4 cup heavy cream
  • 1⁄2 cup sour cream
Instructions
Make the simple graham crust
  1. Lightly spray a 9-inch springform pan with nonstick cooking spray.
  2. Put the graham cracker crumbs, sugar, and butter in a large bowl. Beat, by hand, until well combined. Press the mixture into the bottom and all the way up the sides of the prepared pan. Put in the refrigerator while you make the filling.
Make the cream cheese filling
  1. Preheat the oven to 500 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, lemon zest, and lemon juice. Beat on medium speed until just combined, being careful not to overbeat (too much air can cause cheesecakes to crack). Add the eggs and egg yolks, one at a time, beating well after each addition. Add the cream and beat until incorporated.
  3. Pour the mixture into the chilled crust and bake for 10 minutes. Open the oven door to let out some heat, and lower the oven temperature to 350 degrees F. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake. Return to the oven for 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
  4. Chill the cheesecake in the refrigerator for 8 hours or overnight. When ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve.

 

In the Oven: Pistachio White Chocolate Cheesecake

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Cheesecake! Posting date is February 28.

Pistachio White Chocolate Cheesecake
Author: Matt Lewis & Renato Poliafito
Serves: 1 9-inch (23-cm) cheesecake • 16 servings
Ingredients
  • For the Chocolate Cookie Crust
  • 2½ ounces (70 g) shelled pistachios (about ½ cup)
  • 12 ounces (340 g) chocolate wafer cookies
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 6 ounces (1½ sticks/170 g) unsalted butter, melted
  • For the Pistachio White Chocolate Cream Cheese Filling
  • 5 ounces (140 g) shelled pistachios (about 1 cup)
  • 4 (8-ounce/226-g) packages cream cheese, softened
  • 11⁄3 cups (265 g) granulated sugar
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 1 large egg yolk
  • 3 tablespoons heavy cream
  • 4 ounces (115 g) white chocolate, melted and cooled
  • Green food dye or gel (optional)
  • ½ cup (115 g) sour cream
Instructions
Make the chocolate Cookie Crust
  1. Preheat the oven to 325°F (165°C). Using nonstick cooking spray, lightly coat both the bottom and sides of a high-sided (2½ to 3 inches / 6 to 7.5 cm) 9-inch (23-cm) springform pan. Line the bottom of the pan with parchment and lightly spray the parchment. Wrap the outside of the pan in foil on the off chance that it leaks liquid during baking.
  2. In a food processor, pulse the pistachios until finely ground, about five 5-second pulses. Add the cookies, sugar, and salt, and process until the ingredients are coarsely ground, 30 to 40 seconds. Drizzle the melted butter over the crumbs and pulse until the mixture has the consistency of wet sand. Transfer the crumb mixture to the prepared pan and press it into the bottom and up the sides. Use the bottom of a flat measuring cup to create a firm, even crust.
  3. Bake the crust for 8 to 10 minutes to set. Transfer the pan to a wire rack to cool completely.
Make the Pistachio White Chocolate Cream Cheese F illing
  1. Increase the oven temperature to 500°F (260°C) and position a rack in the center of the oven.
  2. In a food processor, pulse the pistachios until finely ground, about 30 seconds. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, combine the cream cheese, sugar, and flour. Beat on medium speed until just combined, being careful not to overbeat. Add the eggs and egg yolk, one at a time, beating well after each addition. Add the ground pistachios and cream and mix until incorporated.
  4. Pour half the batter into a bowl. Fold the white chocolate into the batter in the bowl until combined. Pour this batter over the top of the chocolate cookie crust, smooth it out, and place the pan in the refrigerator for 10 minutes.
  5. If using, add the green food dye, a few drops at a time, to the remaining batter and stir to incorporate until the desired color is achieved. Pour this batter over the refrigerated white chocolate batter. Smooth the top.
  6. Bake in the middle of the oven for 10 minutes. Open the oven door for a few seconds to let out some heat and lower the oven temperature to 350°F (175°C). Close the oven door. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake in a swirly, decorative pattern. Return to the oven until the sour cream browns slightly, about 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
  7. Chill the cheesecake, lightly covered, in the refrigerator for 8 hours or overnight. When you’re ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve.
Notes
[i]How to store: [/i]This cheesecake will keep, tightly covered, in the refrigerator for up to 3 or 4 days.