Baking Classics: Cheesecake

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining Baking Classics

The Technique

Classic Cheesecake

When festive gatherings deserve a special dessert, Classic Cheesecake is always appropriate as it can be elevated during the holidays for beautiful presentations & guests will certainly feel you have outdone yourself. It is the ideal backdrop to showcase a variety of fresh fruit selections or homemade sauces compliment this simple dessert instantly. There are several points to address in order to prepare this one pan baked good that results in an impressive slice. Knowing the correct equipment to use & well as the baking procedure are just a few notions that will have you ready to make your best cheesecake to date. If you have ever wanted to make an elegant bakery-style cheesecake, this tutorial is for you. A few simple preparation procedures will deliver an impressive slice perfect for an array of celebrations. Learn the techniques & hone your skills. Everything you need to know is covered in my comprehensive tutorial.

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Cheesecake
makes 12 servings 

Two sleeves of graham crackers will be needed to prepare the crust. Simply pulse them in a food processor until finely ground.

2 1/3 cups graham cracker crumbs
1/2 cup melted butter
1 3/4 cups sugar, divided
1/2 tsp table salt, divided 
1/8 tsp ground cinnamon
2 1/2 lbs cream cheese, softened
The juice of 1 lemon
1 Tbsp pure vanilla extract
3 eggs

Preheat the oven to 325 degrees. Lightly grease a 9-inch springform pan. Stir together the graham cracker crumbs, the butter, 1/4 cup sugar, 1/4 teaspoon salt & the cinnamon in a small bowl. Press into the bottom, up the sides & to the top of the prepared pan. Ring the lip with your thumb & forefinger a 1/4-inch from the top to even the crust & place on a half sheet pan. Bake 10 to 12 minutes.

Meanwhile, beat the cream cheese & the remaining 1 1/2 cups sugar with an electric stand mixer until smooth. Stop the mixer occasionally & scrape down the bowl sides. Add the lemon juice, the vanilla & the remaining 1/4 teaspoon salt. Blend until smooth. Add the eggs one at a time & mix on Low speed just until the yellow disappears. Pour the filling into the prepared crust. It will fill the pan to the very top. Bake 1 hour & 10 minutes or until the center is just set when lightly jostled. Turn off the oven & leave the door ajar 1 hour. The cheesecake will bake & puff upwards about 3/4-inch over the lip. It will settle back into the pan level to the surface once it cools. Remove the cheesecake from the oven & gently slide a small offset spatula between the cheesecake & the pan to loosen the sides. Cool 30 minutes at room temperature. Chill 2 hours.

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Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day EntertainingHow To Prepare Classic Cheesecake

Cheesecake is a one pan baked good that is traditionally prepared in a springform pan. A springform pan is a piece of equipment that operates with a spring released latch to secure or remove the sides of the pan from the base when in use. It is used in recipes when inverting items for removal is not possible in order to maintain a beautiful finish over surfaces. Cheesecakes are the most popular recipes that utilize springform pans & it’s important to invest in one of quality. A springform pan crafted from heavy duty materials with a non-stick surface is ideal & when the sides are latched in place, it should be a taut fit. 

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Many traditional cheesecake recipes are baked in a water bath as the oven time can be lengthy. A water bath essentially ensures that the temperature will not rise above 212 degrees & are implemented in order to maintain a creamy texture to the cake. This particular recipe has been streamlined for home cooks & bakers so that the additional preparations are not necessary. To combine the filling ingredients, a stand mixer will be necessary. Expect a good bit of batter once the blending is complete as the work bowl will be full. A food processor & a few additional tools will be necessary in order to complete the task. Assess the items ahead of time. Here’s what you should know.

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 1

The Springform Pan Preparation 

Cheesecakes are some of the most simple desserts to prepare & do not need much in order have them oven ready. The key factor when preparing a cheesecake is to be certain the springform pan is in good working order. When the latch is secure, the fit between the sides & the bottom should be snug. Once the cake has been baked & chilled, it must be removed from the pan base in order to properly maintain the equipment. Lightly coat the springform pan with cooking spray or line the bottom with parchment paper to transfer it easily to a serving plate.

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining No. 2

The Crust

The crust is the foundation piece to a beautiful cheesecake. The key is to prepare one with the proper technique & ingredients. Crusts of quality begin with cookies. Create the crumbs needed by pulsing them in the food processor until finally ground. A pinch of cinnamon & salt will add just enough subtle flavor without overpowering the classic vanilla notes in the filling. A little granulated sugar & melted butter offer help to bind the ingredients & sweeten the crust.

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining2a

In order to make a bakery-style cheesecake, the dessert will need to fill the entire pan. Once the crust ingredients have been blended, pour them into a lightly greased springform pan. Spread them out a little & begin pressing them evenly into the bottom of the pan.

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining 2b

Where the base crust meets the pan sides is a crucial spot that needs to be addressed as it should not be too thick. Take your time during this step. The extra few minutes will pay off when it’s time to slice the cheesecake.

With a little pressure, use your fingers to make a compact base that isn’t too thick while pressing the excess crumbs into the side of the pan. You will begin with a “C” shape where the base & the sides meet but you will need to build it into an “L” shape. Gently ring your forefinger around the pan to brush excess crumbs away & start pushing them up the walls all the way to the top. Once a loose crust has been formed, apply additional pressure to firmly secure it in place. 

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining2c

Once the crust is oven ready, ring the very top of it using your thumb & forefinger for an even, polished finish. Place it on a half sheet pan & bake according to the recipe instructions provided. 

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 3

The Blending 

Prepare the filling by mixing the cream cheese & the sugar in the work bowl of an electric stand mixer using the flat beater attachment. Scrape down the sides of the bowl occasionally during the mixing process. This step may take up to 5 minutes. The mixture should be thick & have a whipped airy texture that holds it’s shape when the beater is lifted but soft & smooth so that minimal blending will be needed once the eggs are added. 

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining 3a

Add the flavorings & blend them once again until smooth. The filling will begin to loosen just a bit. 

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining3b

Once the eggs are added, do not over blend the filling. Blend them into the mixture just until combined. Incorporating too much air into the egg whites will cause the filling to bake & rise excessively over the pan lip then as it cools, it will fall & crack leaving undesirable crevasses over the surface. If you blend the cheesecake with the proper care, a topping is not necessary.

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining 3c

Once the blending is complete, use a rubber spatula to lift the batter from the bottom of the bowl & fold everything together well. The batter will be very thick. Dollop spoonfuls into the springform pan. It will appear that all of the batter will not fit as it will mound slightly over the springform pan surface. Keep adding the batter in the center of the pan.

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day Entertaining 3d

Use a small offset spatula to spread the cheesecake batter into an even, level layer over the surface. It will rest level to the springform pan lip. Be certain to place the pan on a half sheet pan before placing it into the oven. 

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 4

The Baking

Cheesecake does take a bit of time to bake in the oven. Generally, a lower oven temperature is needed in order to be certain the exterior of the cake does not get too dark. During the baking process, expect the cheesecake to rise above the surface of the pan by at least 1-inch. It may split just around the edges but as it cools, it will settle back level again & you will hardly even notice it. This is normal.

Baking Tutorials. How To Prepare Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day entertaining Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Modern Socials No. 5

The Springform Pan Removal

Gently ring a small offset spatula around the cake. Unlatch the spring & remove the sides. Do not serve the cake from the pan bottom. It must be removed. Slip an icing spatula between the base & the crust. Gently ring the circumference of the cake. Slip an additional spatula underneath the cake to transfer it to a serving plate.

Baking Tutorials. Classic Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaning Brand Practical Culinary Solutions For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 6

The Slice

Cheesecake slices best when icebox cold. Run a chef knife under hot water, dry it well & cut the cheesecake into slices. Wipe the knife clean between each cut & repeat the process until all of the cake has been portioned. 

Cooking Tutorials: Bourbon Pecan Praline Sauce. How To Make Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Food Stylist Pastry Chef Game Day Entertaining Modern Southern Socials TV Cooking PersonalityNo. 7

The Garnish… Etc

Classic Cheesecake can be garnished a number of ways for eye-catching appeal. Spoon warm Bourbon Praline Sauce over individual slices. Caramel Sauce & fresh fruit sauces offer equally tasteful plated dessert presentations.

The Tune
“Santa Baby” Eartha Kitt

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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