CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
- Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
- Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
- To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
- Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.
DEVIL'S FOOD CHEESECAKE
Provided by Food Network
Categories dessert
Time 14h
Yield 1 3-layer (9-inch) cheesecake
Number Of Ingredients 27
Steps:
- Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
- To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
- Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
- Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
- Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.
- Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
- Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.
- To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
- Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.
- Chocolate Curls: At Junior's, the bakers often use dark chocolate curls to decorate cheesecakes for a delicious and very professional looking finish.
- For large chocolate curls:
- If you have a marble slab, use it. If not, use a baking sheet (place the sheet in the refrigerator to chill first).
- Melt the chocolate over low heat. Spread it out in a thin sheet on the flat marble surface--but not so thin that you can see the surface through the chocolate. Let the chocolate cool.
- Using a baker's bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths, but that's fine. If the chocolate curls up into one long sheet, let it cool more before scraping again. Carefully place the curls where you want them on the cake. If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.
- For smaller chocolate curls:
- Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator). Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls. Using a wide, flat metal spatula, carefully place them on the cake.
DAVID BOCK'S CHEESECAKE
Discovered on the web as I was searching for the ultimate dense cheesecake. This was pretty close to tops. Thanks, javaguy!
Provided by skat5762
Categories Cheesecake
Time 1h35m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- Note: the lemon and orange flavours can be adjusted to suit your liking, but keep in mind that the orange isn't a stand-out flavour, it merely backs and re-enforces the depth of the lemon.
- If you go with more orange than lemon, the flavour gets very odd indeed.
- Preheat oven to 475-degrees.
- Beat cheese slowly until fluffy, being careful not to whip- this will incorporate too much air into the mixture, leading to cracks when it cools.
- Plus, it will make the texture light, and not dense.
- In a separate bowl, combine the sugar, flour, and salt.
- Add to cream cheese.
- Add all flavouring extracts to cheese mixture.
- Add eggs, one at a time, gently beating after each addition.
- Stir in cream.
- Transfer mixture into prepared crust in a 9-inch springform pan.
- Let sit in a cool area for 5minutes, allowing time for any small bubbles to dissipate.
- Cook at 475 degrees for 10 minutes; 350 for 30 minutes; then leave in the turned off oven with the door closed for 30 minutes more.
- A proper cheesecake sould be golden and set around the edges, but still jiggly in the middle.
- Loosen the edge of the cake from the springform pan with a knife, to help prevent cracking.
- Let cool at room temp for 30 minutes, then refrigerate for at least 3 hours.
- This cake is best served the next day, after it has had a little time for aging.
- javaguy's White Mocha Cappuccino Variation: Leave out the cream, lemon and orange extracts, add a pound of melted white chocolate (real white chocolate- make sure it is made from cocoa butter), and 4-5 shots of espresso.
- Make the crust for it out of crushed ginger snaps-- this ends up tasting like a White Mocha cappucino drink from Starbucks, with all of the velvety texture of a cheesecake.
More about "david bocks cheesecake food"
CHEESECAKE HEAVEN, WARRENTON - MENU, PRICES
Web Jul 7, 2015 Cheesecake Heaven. Unclaimed. Review. Save. Share. 10 reviews #50 of 56 Restaurants in Warrenton $$ - $$$. 5125 Lee Hwy, Warrenton, VA 20187-2708 +1 540-341-4114 Website Menu. Open now …
From tripadvisor.com
From tripadvisor.com
33 TO-DIE-FOR CHEESECAKE RECIPES FOR EVERY OCCASION
Web Jul 17, 2022 Recipe: Bourbon-Praline Cheesecake. If pralines are your favorite candy, you'll love this cheesecake topped with a gooey mixture of bourbon, pecans, and brown sugar. The dark brown sugar gives each …
From southernliving.com
From southernliving.com
13 SECRETS ABOUT THE CHEESECAKE FACTORY EVERY FAN …
Web Aug 6, 2022 The first restaurant location opened in 1978. Evelyn's son David expanded the business by opening a restaurant in 1978 to sell his mother's cheesecakes. It started with an expansive dessert menu, and …
From eatthis.com
From eatthis.com
9 THINGS YOU DIDN'T KNOW ABOUT THE CHEESECAKE FACTORY
DAVID BOCK - TRUSTEE - PIONEER FUNDS | LINKEDIN
Web Austin, Texas, United States506 followers 500+ connections. Join to view profile. Pioneer Funds. University of Oxford.
From linkedin.com
Title Corporate DirectorLocation 506 followers500+ connections
From linkedin.com
Title Corporate DirectorLocation 506 followers500+ connections
DAIRY QUEEN® MENU CANADA: VIEW OUR FULL MENU OF HOT EATS
Web Please note: DQ locations contain allergens that may come into contact with your food. Since allergens are present in every DQ location and cross-contact can easily occur, we …
From dairyqueen.com
From dairyqueen.com
CREAMY, DREAMY CHEESECAKE RECIPES - FOOD NETWORK
Web This cheesecake recipe comes from Katie's mom, a health-conscious cook (sometimes to a fault — or so Katie says). Light cottage cheese and light cream cheese keep the cake …
From foodnetwork.com
From foodnetwork.com
CHEESECAKE HEAVEN, WARRENTON - MENU, PRICES & RESTAURANT
Web Aug 15, 2018 Cheesecake Heaven, Warrenton: See 10 unbiased reviews of Cheesecake Heaven, rated 3 of 5 on Tripadvisor and ranked #69 of 85 restaurants in Warrenton.
From tripadvisor.ca
From tripadvisor.ca
THE BEST CHEESECAKES IN WARRENTON (UPDATED MAY 2023)
Web Best Cheesecakes in Warrenton, Virginia: Find 10 Tripadvisor traveller reviews of THE BEST Cheesecakes and search by price, location, and more.
From tripadvisor.com
From tripadvisor.com
ANYONE LISTENING TO ACCUSED? : R/TRUECRIMEPODCASTS - REDDIT
Web Anyone listening to Accused about the David Bocks disappearance case at the Fernald plant? I’ve really been impressed with the research the Cincinnati Enquirer does on this …
From reddit.com
From reddit.com
IRRESISTIBLE INSTANT POT DULCE DE LECHE CHEESECAKE
Web Feb 4, 2017 Let it cool for 15-20 minutes before adding the topping. Topping. Empty the can of dulce de leche into a microwave safe bowl. Microwave 30-45 seconds or until the …
From livingsweetmoments.com
From livingsweetmoments.com
DAVID’S COOKIES VARIETY CHEESECAKES, 2-PACK | COSTCO
Web This exquisite dessert is the perfect choice for any gourmet chocolate lover. Features: 2-pack Includes: 1 Chocolate Carmel Pecan, 1 Triple chocolate. Trans fat free. Contains …
From costco.com
From costco.com
DAVID'S COOKIES
Web (800) 500-2800. 2023 © David's Cookies. All rights reserved. Privacy Policy
From davidscookies.com
From davidscookies.com
HOW TO MAKE CHEF TAVEL BRISTOL-JOSEPH'S KALIMOTXO CHEESECAKE
Web Nov 17, 2022 Resist the urge to open the oven. Make sure your oven is at temperature (an oven thermometer can help) and bake the cheesecake straight for 30 minutes — don’t …
From foodandwine.com
From foodandwine.com
47 CHEESECAKE RECIPES FOR THE ULTIMATE DESSERT EXPERIENCE
Web Oct 6, 2021 This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The crust combines melted …
From epicurious.com
From epicurious.com
WE TESTED 4 FAMOUS CHEESECAKE RECIPES AND HERE'S THE …
Web Sep 28, 2022 Meet Our 4 Cheesecake Contenders. 1. The Old-School Recipe That Let Us Down: The Joy of Cooking’s Sour Cream Cheesecake. The Joy of Cooking is an iconic …
From thekitchn.com
From thekitchn.com
ACCUSED: THE MYSTERIOUS DEATH OF DAVID BOCKS - CINCINNATI ENQUIRER
Web Mar 17, 2020 Published 5:00 p.m. Mar 17, 2020. In the early 1980s, David Bocks was a 39-year-old divorced father of three known at his job as a hard worker. He was also …
From cincinnati.com
From cincinnati.com
OUR BEST CHEESECAKE RECIPES - BBC FOOD
Web Mango cheesecake. by Annie Rigg. A sweet and tropical mango cheesecake that doesn't need baking, just a long chill in the fridge. It is important to use tinned alphonso mango …
From bbc.co.uk
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love