Monday, December 27, 2010

Cheesecake Supreme

I have loved cheesecake since I was a pretty young kid. My dad taught me to make it and I have taken that recipe and tweaked it to make it my own over the last couple of years. Every year I make cheesecake for Christmas dessert. I typically serve it with a fresh raspberry drizzle and fresh raspberries as a delicious garnish! This year I tried making a sauce from frozen blueberries to serve with the cheesecake. It was delicious! Try it sometime! I forgot to take a picture of the finished product when plated on a nice platter and a picture of a piece with the blueberry drizzle...which is sad, because it looked fabulous...(almost as good as it tasted)!

Martha's Cheesecake Supreme!                                   

     1 cup flour
     1/4 cup granulated sugar
     1 Tablespoon freshly grated orange or lime zest
     1/2 cup cold, unsalted butter
     1 slightly beaten egg yolk
     1/4 tsp. vanilla

     ***Combine first three ingredients. Cut in butter until crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough onto bottom of 9" spring form pan, sides removed. Bake at 400 degrees Fahrenheit for 8 minutes. Cool completely. Attach sides, pat remaining dough up the sides of pan, about 1 3/4 " up the sides.

     ***Turn oven Temperature up to 450 degrees Fahrenheit. Place a baking dish filled with water in oven. Leave the pan of water in the oven until baking is complete. This will prevent the cheesecake from cracking and will promote even baking.

     5 (8 ounce) packages of cream cheese (Philadelphia preferred...)
     1/4 teaspoon vanilla
     2 Tablespoons freshly grated orange or lime zest
     1 3/4 cups granulated sugar
     3 Tablespoons flour
     1/4 teaspoon salt
     1 cup (4 or 5 large) eggs
     2 egg yolks
     1/4 heavy whipping cream

     ***Let cream cheese stand until it reaches room temperature. Beat in stand mixer until smooth and creamy. Add vanilla and zest. Mix next three ingredients in a separate bowl. Gradually add to cream cheese. Add eggs and yolks, one at a time, beating after each just to blend. Gently stir in heavy cream.

     ***Turn into crust-lined pan. Bake at 450 degrees Fahrenheit for 12 minutes; reduce heat to 300 degrees Fahrenheit and continue baking for 55 minutes. Remove from oven. Cool completely. Refrigerate until ready to serve. Best served cold, with fresh berries and/or a berry sauce.

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