The Covered Dish - Debbie’s Cheesecake

This evening I had the privilege of preparing our ‘delayed’ Easter Dinner. It was just our son, Phillip and our daughter-in-law, Paige, with the two of us. I always like to cook plenty so the kids have leftovers for their work lunches. I made one of Paige’s favorite desserts this year, cheesecake. As I explained at the table tonight, cheesecakes tend to make many cooks hesitant as they take on the process. They are not difficult to stir together and they are actually quite simple. It is the baking process that tends to make people reluctant to make one. With that in mind, let’s talk about the baking more than anything else.
One step that is additional work, but one I swear by is baking a cheesecake in a water bath. There is a lot less chance of a cracked cake using this method. Before you put the crust in the pan line the release form pan with parchment paper, trimming to fit. Then place crust in and level it out, pressing down as you go. After mixing the cheesecake pour over the crust. Tap on the counter 2-3 times to remove any air bubbles. Wrap the pan in aluminum foil and set inside a large baking pan, fill about half way with water. Time to bake.
One thing that can take some of the guesswork out of the baking process is to use a thermometer. Bake the cake at 325 degrees for approximately 60 minutes then gently insert the thermometer in the center. If it’s between 145 and 150 it is time to turn off the heat, set the door ajar, and leave it set for another hour in the oven. Remove from oven after the hour cool down.
I use an icing knife and gently go around the outer edge of the cake. At this point I leave it set on the counter until it is completely cooled. Cover and set in refrigerator until ready to serve. I like to cut mine with a sharp knife and keep paper towels handy to wipe the blade between cuts. I usually plan on 12 serving coming from a 10 inch springform pan.
When it comes to crusts, I totally enjoy playing with cake mixes, cookies and more. There are just so many possibilities. Probably one of my favorite cheesecakes is using ginger snap cookies with a pumpkin cheesecake. Delightful. You can also put fillings in the cheesecake and pull a knife gently through before baking. Of course; one of the big benefits of cheesecakes is how they freeze nicely. Making it easy to prepare your desserts in advance. Probably my favorite cheesecake is plain with no embellishments, this way guests can dress it to their pleasure.
Let’s set this recipe and encourage you to delve into cheesecake success. Oh yes, we enjoyed a bottle of a light sweet Riesling wine with our ham dinner, quite nice against the ham.
Simply Yours, The Covered Dish.

Debbie’s Cheesecake
10 inch spring release pan
Crust
14 shortbread or pecan sandies cookies, crumbled (2 cups)
4 tablespoons melted salted butter
Filling
4 (8 oz each) softened cream cheese, room temperature
1 1⁄2 cups powdered sugar
4 large eggs, room temperature, beaten
1⁄2 cup sour cream, room temperature
1 teaspoon vanilla
2 teaspoons almond extract
Prepare cheesecake pan using parchment on the bottom and sprayed sides. In a plastic bag crush cookies; pour melted butter into crumbs. Press cook crumbs into the bottom of the cheesecake pan.
Using a mixer; place the softened cream cheese and powdered sugar in the mixing bowl, beat until smooth. Add eggs one at a time blending until just incorporated, add vanilla and almond extract. By hand fold in the sour cream. Pour cheesecake body over the crust. Thump pan on counter to remove air bubbles before baking. Using aluminum foil wrap the pan with foil.
Place the springform pan in a larger baking pan and pour cold water into the bottom of the bigger pan.
Place pans in a pre-heated 325 degree oven. Bake for about one hour, testing with a thermometer. When the cake is 145-150 degrees turn off the oven, crack the oven door and allow it to set in the oven, for another hour. Remove from oven and allow to cool for additional hour. Using a flexible blade loosen the sides of the cake and let it set until it is room temperature.
Cover and refrigerate until serving time. Gently release the pan as desired, I usually do mine the next day, or several hours later.