Did anyone hear of the news of Regis Philbin this week?! He's leaving Live with Regis and Kelly! If you're anything like me, you must be extremely saddened by this news! If anything, this was the number one show I would watch on the weekdays if I had the chance. Now, what is it going to be? Live with _____ and Kelly, Live with Kelly and _____? My prediction is going to have to be Neil Patrick Harris. I do have to say, despite being saddened, I really hope Regis has a great retirement! He def. deserves it!
In honor of Regis Philbin, I made cheesecake. Why? When I think of cheesecake, I think New York. When I think New York, I think Regis Philbin! I have to say, some people really despise cheesecake. I, myself, am not a HUGE fan of cheesecake but I'll still eat it. I guess it sort of reminds me of eating frosting with something crunchy. As weird as that sounds, that's really what cheesecake is to me. ha. This cheesecake was delicious though!
-I would actually like to try cooking this cheesecake without a water bath. The crust on the edges of the cheesecake became "doughy" and unpleasant.
-Even though I wrapped my pan with 4 layers of aluminum foil, water still seemed to make it's way in?
-I would also toast the crust instead of refrigerating it before the cheesecake batter is poured in.
-My cheesecake cooked for about 70 minutes instead of the 45 minutes. 45 minutes was just not enough because the cheesecake was still extremely "jiggly".
-Instead of using the blueberry sauce, I decided to macerate sliced strawberries with about 1/2 a lemon and a couple tablespoons of sugar and use that instead
Taste: Tangy yet sweet cheesecake, with acidity from the strawberries to cut the richness of the cheesecake. Plus that classic "graham cracker" flavor from the crust, my fav. part!
Texture: Creamy cheesecake filling and a bit of crunch from the crust, except for the edges of the cheesecake of course. Oh water bath...why must you be that way?
The Ultimate Cheesecake
Recipe by Tyler Florence
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, 2 (8-ounce) blocks, softened
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.