The holiday season is when we bring out all our favorite recipes and make those one-of-a-kind indulgent desserts. If you want to be the star of the season, then 'tis the season to go all out and show up with a cheesecake.
Cheesecake is rich, creamy and satin smooth. It almost melts in your mouth. No wonder it is one of the favorites for many.
Making a cheesecake is not as hard as you might think. Follow instructions carefully, pay attention to details and you can make an impressive cheesecake on the first try.
Preparation will yield a quality product. Make sure all ingredients are at room temperature before beginning. They mix easier and the finished product will have a smoother texture.
Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream or sour cream. Once liquid ingredients have been added, lumps are almost impossible to remove.
The paddled attachment on an electric mixer is ideal for mixing the batter. If you do not have a paddle attachment, use regular mixing beaters at low or medium-low speed. Take care not to incorporate too much air into the batter, which can result in cracks in the finished cake.
Fold in whipped cream and beaten egg whites with a wire whisk or rubber spatula. Fold gently and slowly, taking care not to deflate the volume of the whipped ingredients.
The base mixture is usually made of a mixture of cookie crumbs and seasoned or melted butter. To easily crush the cookies, grind them in a food processor, or place them in a heavy plastic bag and crush them with a rolling pin until they resemble crumbs.
If once your cheesecake comes out of the oven you notice cracks, it is not ruined. Cracks can occur because cheesecakes release steam while they bake and during cooling time. Too much steam released too quickly causes the cheesecake to crack.
Extreme temperature can also lead to surface cracks. Do not cool your cheesecake in cold or drafty places. If possible, cool the cheesecake in a turned-off oven. Use a wooden spoon to keep the door slightly ajar.
Deep cracks mean the eggwhite structure has collapsed. This will result in a cheesecake that will be wet, more like a pudding than a cake.
Shallow cracks often occur despite our best efforts. Accept them as part of the cheesecake's home-baked charm or cover them with fruit or sour cream.
Cheesecake is one of my favorite desserts. Try my Chocolate Caramel Pecan Cheesecake when you need to take a dessert to a party or gathering. I promise you it will be everyone's favorite.
Chocolate Caramel Pecan Cheesecake
CRUST:
2 cups vanilla wafer cookie crumbs
6 tablespoons butter, melted
FILLING:
24 caramels (about 7 ounces)
1/4 cup evaporated milk
1 cup toasted chopped pecans
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
6 ounces semi-sweet chocolate, melted
Whipped topping, optional
Heat oven to 350 degrees. Combine crumbs and butter in a 9-inch springform pan until well mixed. Press onto bottom and one an one fourth inches up the sides. Bake for 10 minutes. Microwave caramels and milk in large bowl on high 1 and one half minutes. Stir; microwave 1 minute longer. Stir until caramels are completely melted and smooth. Pour into crust. Top with pecans. Beat cream cheese, sugar and vanilla until well blended. Add eggs; mix enough to incorporate well but not add to much air. Mix in chocolate, pour over pecans. Bake for 40 minutes or until set. Cool, cover and refrigerate. Garnish with whipped topping if desired.
Yields: 12 servings
For more information, contact the Miller County Extension Office, 870-779-3609 or visit us in room 215 at the Miller County Courthouse. We're online at [email protected], on Facebook at UAEXMillerCountyFCS, on Twitter @MillerCountyFCS or on the web at uaex.edu/Miller.
Carla Due is a county extension agent-staff chair, with the Miller County Extension Service, part of the University of Arkansas Division of Agriculture.