Craig Claibornes Cheesecake Food

CRAIG CLAIBORNE'S CHEESECAKE

Steps:

• Preheat oven to 350. Butter 10" pan. Prepare water bath. Process cheese until smooth. Add lemon juice, vanilla, salt, and sugar. Add eggs, one at a time. Pour batter into pan. Bake 1 1/2 hrs. Serve on oatmeal shortbread or graham cracker crust.

CANDIED FRUIT CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• If candied fruits are not already cut into small pieces, use knife to cut them into pieces about 1/4 inch in diameter. Put pieces of mixed fruit into small bowl and add Bourbon. Stir to blend. Set aside.
• Cheesecake batter may be made in bowl of food processor or electric mixer. If processor is used, it must have 12-cup capacity; otherwise it should be done in two steps using half the ingredients at a time. Place cream cheese, heavy cream, eggs, sugar and vanilla into container or bowl of food processor or mixer. Blend thoroughly.
• Add candied fruits with their liquid. If processor is being used, pulse mixture briefly. Do this only enough to blend fruit pieces without grinding them. Or blend them in electric mixer.
• Generously butter bottom and sides of cake pan measuring 8 inches wide and 3 inches deep. Do not use spring-form pan.
• Sprinkle pan inside with graham cracker crumbs and shake to coat bottom and sides. Shake out excess.
• Pour and scrape batter into prepared pan. Set pan inside a larger pan and pour boiling water around cake pan to depth of about 1 inch. Do not let edge of cheesecake pan touch sides of larger pan. Place pans thus arranged in oven and bake 2 hours. Turn off oven heat and let cake remain in oven one hour longer.
• Remove cake from water bath and place on a rack. Let stand two hours.
• Place a round cake plate over cake and carefully turn both upside down to unmold the cake. Serve lukewarm or at room temperature.

DELUXE CHEESECAKE

Steps:

• Make the crust: Heat oven to 400 degrees. Combine the flour, sugar and lemon zest. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
• Pat a third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake about 6 minutes, or until golden. Cool.
• Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
• Increase the oven heat to 475 degrees.
• Prepare the filling: Beat cream cheese until fluffy. Add vanilla and lemon zest.
• In a separate bowl, combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.
• Pour mixture into prepared pan. Bake 8 to 10 minutes. Reduce the oven heat to 200 degrees. Bake 1 hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar. Cool on a rack. Chill at least 3 hours before serving. Adorn with fruit if you'd like.