Pumpkin Cheesecake Including Water Bath Instructions Food

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE

Steps:

• Preheat the oven to 325°F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray. Pulse the gingersnaps, sugar, and melted butter in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.
• Set a kettle of water to boil (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
• With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
• Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, 1½ to 1¾ hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center seems at all liquidy, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Run a sharp paring knife around the edges to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
• Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit for 5 minutes -- it will gradually turn a rich amber color. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.)
• In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge.
• Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (Alternatively, you can keep it on the pan bottom.) If there is condensation on the top of the cheesecake, blot it gently with a flat paper towel. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Warm up the caramel sauce in the microwave (it stiffens in the fridge). If it's too thick, add more heavy cream to thin it out. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
• Note: You'll need a large food processor -- preferably with a 14-cup capacity -- to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don't have one, it's fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.
• Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

INSTRUCTIONS FOR CLEANING & CARE FOR YOUR WOK

Steps:

• Initial Cleaning (before first use): remove the factory coating - to do this, fill the pan 1/2 to 2/3 full with water. Boil 5-7 minute Pour the water out of the pan. Immediately scrub with hot soapy water and harsh scouring pad. Caution - the pan is hot, handle with care. Scrub vigorously both inside and out, then rinse and wipe dry. Immediately season your pan.
• Initial Seasoning: rub 2 tbsp cooking oil over the entire surface of the pan. Place over medium heat for about 10 minute Using a paper towel, distribute the oil over the inside of the pan while it is heating. Tilt the pan over the burner so that the sides of the pan heat as well as the bottom. Caution - the pan is hot, handle with care. Remove the pan from the heat and cool. Repeat 3-4 times. Your pan is now seasoned and ready to use.
• Basic Care: wash with hot water only (no soap) and immediately dry thoroughly. Soaps or detergents will remove the seasoning. Remove burned food with a scouring pad and hot water. Apply a light film of cooking oil before storing to prevent rusting. If you use soap to clean your pan, simply follow the initial seasoning instructions to restore to protective finish. If your pan becomes rusted, simply scour and re-season. A well-seasoned pan will naturally darken with use. Do not leave food in pan after cooking. Do not wash in dishwasher.

PUMPKIN CHEESECAKE (INCLUDING WATER BATH INSTRUCTIONS)

Steps:

• Preheat the oven to 350 degrees F.
• *************Crust************.
• Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.
• Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.
• Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. It's ok if it doesn't go all the way up the sides. You want part of the cheesecake to extend above the crust.
• Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.
• **************Filling*************.
• The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake. Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake. Reduced fat and nonfat cream cheeses contain fillers that might prevent the cheesecake from setting properly. Never substitute whipped cream cheese for the solid block.
• Combine the softened cream cheese 1 C sugar, and vanilla in a large mixing bowl.
• Mix the cream cheese and sugar by itself until it's smooth and light, before adding any other ingredients. If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results. Mix until smooth using an electric mixer (remove the lumps but don't over-mix). Be sure to mix your cheesecake batter well, eliminating all possible lumps in the cream cheese BEFORE you add the eggs. It is the eggs that will hold air in the batter, so add them last, and mix as little as possible once they are in the mix.
• Add the pumpkin, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
• Lightly beat room temp eggs and add to batter mixture, and blend well, do not over whip as adding eggs and over mixing can add air to the mixture which will want to escape while baking and create a crack.
• Pour the mixture into the graham cracker crust.
• Note: Cheesecake is a custard at heart. It's delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and crack. (see water bath instructions below).
• Bake in water bath for 60-70 minutes. Don't over bake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.
• Remove from the oven and allow to cool at room temperature.
• When the cheesecake has come to room temperature, put it into the refrigerator.
• When the cheesecake has chilled or you've lost all will-power, release the spring and remove the sides of the pan.
• **********Water Bath Instructions**************.
• To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan in a criss-cross pattern. Or another method is to place a roasting bag around pan (thanks Laura!). Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. I use a disposable foil roasting pan. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.
• Because cheesecake is very soft, it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.
• Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.
• Chill overnight for best results.
• For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife.