Serendipitys Creme De La Creme Cheesecake Food

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SERENDIPITY'S CREME DE LA CREME CHEESECAKE



Serendipity's Creme De La Creme Cheesecake image

Serendipity is little restaurant in New York City, as featured in the movie Serendipity (with Kate Beckinsale and John Cusack). They are famous for their Frozen Hot Chocolate (Recipe #102685), but this cheesecake is a part of their many other desserts. I haven't tried it yet, but if it's from Serendipity, it just has to be good!

Provided by caffeine junkie

Categories     Cheesecake

Time 2h15m

Yield 8-12 serving(s)

Number Of Ingredients 9

2 cups walnuts, finely chopped
2 tablespoons unsalted butter, softened
4 tablespoons all-purpose flour
2 lbs cream cheese, softened
2 cups sugar
2 tablespoons vanilla extract
6 large eggs
4 teaspoons lemon juice
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 250°.
  • In a food processor, combine walnuts, butter and flour until smooth. Press lightly with your fingers into bottom of a 10" springform pan.
  • In a large bowl, blend cream cheese and sugar on low speed until smooth. Do not overmix.
  • Slowly add vanilla and eggs; mix.
  • Add lemon juice and sour cream; mix just until batter is homogeneous.
  • Scrape batter into springform pan, tapping lightly on counter to get rid of air bubbles. Bake on middle rack of oven for 2 hours until all but the center is set. Remove from oven and immediately run a spatula around the edge of the pan to release cake from pan.
  • Allow to cool to room temperature, then refrigerate until firm. Remove springform ring. Store covered in refrigerator.

Nutrition Facts : Calories 1012.8, Fat 77.8, SaturatedFat 37.5, Cholesterol 317.3, Sodium 421.2, Carbohydrate 63.4, Fiber 2.1, Sugar 51.8, Protein 20.1

CREME FRAICHE CHEESECAKE WITH SOUR CHERRY TOPPING



Creme Fraiche Cheesecake With Sour Cherry Topping image

This cheesecake is a cross between the New York style cheesecake, rich with cream cheese, and the light and airy cheesecakes made with ricotta or farmer cheese. For best results start with room temperature ingredients to get the creamiest texture. You can change the fruit topping to suit whatever is in season. Original recipe appeared in the NY Times by Melissa Clark.

Provided by threeovens

Categories     Cheesecake

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 1/2 cups cream cheese
1/2 cup fresh goat cheese
1/2 cup sugar
1 1/2 cups creme fraiche or 1 1/2 cups sour cream
1 teaspoon pure vanilla extract
1/4 teaspoon black pepper
4 large eggs
2/3 cup sugar
2 pints sour cherries, pitted
2 teaspoons balsamic vinegar

Steps:

  • Preheat oven to 325 degrees F; wrap the bottom of a 9-inch springform pan with aluminum foil and place pan on a baking sheet.
  • Beat the cream cheese and goat cheese until smooth; add sugar and continue to beat until sugar is incorporated.
  • Beat in creme fraiche, vanilla, and pepper; beat in eggs, one at a time, scraping the sides of the bowl between each addition.
  • Pour mixture into prepared pan and bake for 10 minutes; reduce temperature to 250 degrees F and bake until just set, 45 to 60 minutes (cake will jiggle in the middle).
  • Transfer to wire rack to cool.
  • Prepare the cherries while the cake is cooling by heating a saucepan over medium heat; add sugar and 2/3 cup water and cook until sugar dissolves and syrup thickens, 5 to 8 minutes.
  • Add in the cherries and balsamic vinegar, stirring occasionally, until cherries soften and release their juices, 2 to 3 minutes.
  • Remove cherries to a bowl with a slotted spoon and continue to cook liquid until reduced by half, about 10 minutes; remove from heat and return cherries and any accumulated juices.
  • Loosen the cake by running a knife around the edge, then unmold; serve with cherry topping.

Nutrition Facts : Calories 492.2, Fat 34, SaturatedFat 19.5, Cholesterol 202, Sodium 195, Carbohydrate 41.9, Fiber 1.2, Sugar 37.4, Protein 7.4

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