Savory Summer Cheesecake - Food Wishes
I wanted to make a true savory cheesecake, which would have the same texture and mouthfeel as the iconic dessert, but without the sweetness. My vision for this was something that could be served for lunch on a hot summer day with a crisp salad, or some marinated seasonal vegetables. Enjoy!
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Claire Saffitz Makes Cheesecake | Dessert Person
Claire Saffitz Makes Cheesecake | Dessert Person
Heading into spring and summer fruit season, for your consideration: a light, lemony, interesting-in-good-way cheesecake that pairs perfectly with any topping. The key ingredient is goat cheese, which adds a complex flavor, and the key technique is using less filling to keep a reasonable filling-to-crust ratio. Check out the episode and see Claire’s tricks for avoiding a soggy bottom and a cracked top!
#ClaireSaffitz #Baking #Cheesecake
Goat Cheese Cake
Special Equipment:
9-inch springform pan, roasting pan large enough to fit the springform pan, stand or hand mixer
Ingredients:
Graham Cracker Crust (page 326), fully baked in a 9-inch springform pan and cooled
10.5 ounces (297g) fresh goat cheese, at room temperature
8 ounces (227g) full-fat cream cheese, preferably Philadelphia, at room temperature
2/3 cup sugar (4.6 oz / 130g)
Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla paste
1/2 cup heavy cream (4 oz / 113g)
4 large eggs (7 oz / 200g), at room temperature
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice (1 oz / 28g)
1 pound (454g) fresh figs, quartered (or fruit of your choice)
Honey, extra-virgin olive oil, and a lemon wedge, for serving
0:00 Start
0:09 Intro to Claire Saffitz Makes Cheesecake
0:24 Dessert Person Intro Animation
0:42 Claire’s love for New York Classic Cheesecake
1:12 Ingredients & Special Equipment
2:27 Make The Graham Cracker Crust
5:53 Make The Filling
9:37 Prepare The Water Bath
12:32 Bake Goat Cheese Cake
14:47 Prepare & Arrange Fruit
15:47 Slice, Taste & Outro
17:04 Waterfall & Lunch Dessert
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to BAKE the BEST New York Style CHEESECAKE! | Legjobb SAJTTORTA Recept! | DaniVisuals
Here is the full recipe:
Ingredients:
CRUST:
1 3/4 cups finely crushed graham crackers (substitute with Győri Édes)
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
1/4 cup all-purpose flour
1 cup sour cream
1 tablespoon vanilla extract
910 g cream cheese
1 1/2 cups white sugar
2/3 cup milk
4 eggs
1 teaspoon finely grated lemon zest
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Crust:
In a medium mixing bowl stir together crushed graham crackers, walnuts, and cinnamon. Stir in butter. If desired, reserve 1/4 cup for topping. Press remaining crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch springform pan; set aside.
Filling:
Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes. Pour milk into cream cheese mixture and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. When the cheesecake is done, turn off the oven, open its door a little, and let it cool for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Hozzávalók:
Tortaalap:
1 3/4 bögre (415 ml) darált Győri Édes keksz
1/4 bögre (60 ml) darált dió
1/2 teáskanál őrölt fahéj
1/2 (120 ml) bögre olvasztott vaj
Töltelék:
1/4 bögre (60 ml) liszt
1 bögre (240 ml) tejföl
1 evőkanál vanília kivonat vagy aroma
910 g krémsajt
1 1/2 bögre (345 ml) kristálycukor
2/3 bögre (160 ml) tej
4 tojás
1 teáskanál reszelt citromhéj
Elkészítés:
A sütőt melegítsük elő 175 C fokra.
Tortaalap:
Egy közepes keverőtálban keverjük össze a darált kekszet, a diót és a fahéjat. Keverjük hozzá a vajat. A keksz keveréket nyomkodjuk le egy 20-22 cm-es köralakú tortaforma aljára és kb. 3 cm magasan a falára is vékonyan.
Töltelék:
Egy tálban keverjük csomómentesre a lisztet, a tejfölt és a vanília kivonatot. Egy fakanállal egy másik tálban keverjük egyneművé a krémsajtot a cukorral, majd adjuk hozzá a tejet, és habverővel keverjük össze. Ezután egyenként adjuk hozzá a tojásokat, alaposan meg keverve a masszát minden tojás hozzáadása után. Ezután adjuk hozzá a reszelt citromhéjat, majd a tejfölös-lisztes keveréket és dolgozzuk egyneművé habverővel. Öntsük a masszát az előkészített kekszes sütőformába. Előmelegített sütőben kb. 1 órát sütjük addig, amíg a torta szélei szépen fel nem puffadnak, és a felülete láthatóan megszilárdul (egy kb. 5 cm-es körtől eltekintve a torta közepén). Ha a torta megsült, kapcsoljuk ki a sütőt, nyissuk ki résnyire az ajtaját és hagyjuk a sütőben hűlni 3-4 órát, ez segít megakadályozni, hogy a torta teteje berepedjen. Ezután vegyük ki a sütőből és ha szobahőmérsékletűre hűlt, tegyük hűtőbe legalább 6-8 órára.
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#cheesecake #newyorkstlye #bakingrecipe
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