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Why It Works
- Pre-baking the graham cracker crust helps it set and retains it crunchy.
- White chocolate’s sweetness enhances the tanginess of the cream cheese and bitter cream.
- Baking the cheesecake in a water bathtub cooks it gently and evenly, stopping it from overcooking and cracking.
After I was in my early twenties, weekend nights with my hometown buddies revolved round Fuzzy Navels, White Russians, and busting out candy strikes at a membership referred to as Let’s Dance in Poughkeepsie, New York. After hours of consuming and sweating it out, we had been all the time in want of significant late-night gas. We might hit up one of many few native spots nonetheless serving. Typically we landed at Denny’s, the place I would shovel down a greasy Grand Slam Breakfast and sip burnt Bunn-O-Matic espresso from thick ceramic mugs.
If the road had been too lengthy, we might head to the 84 Diner, simply off the freeway and in style with truckers. I solely had eyes for one factor on the menu: the intense crimson cherry cheesecake spinning within the revolving pastry case. That huge slice of candy cream cheese, canned-cherry-topped, graham cracker–crusted goodness hit the spot and despatched me straight to mattress. To this present day, I nonetheless have a comfortable spot for the cheesecake.
Although I do not usually make entire cheesecakes after I’m alone, I had firm over this weekend—so I had the proper excuse to bake one among these beauties. To place my very own chocolate lover’s spin on it, I fold a beneficiant dose of melted white chocolate into the batter; the chocolate’s sweetness balances the tangy cream cheese, bitter cream, and trace of lemon. Baking the cheesecake in a water bathtub gently units the filling, preserving it easy, creamy, and simple to slice. As for the topping? Say what you’ll, however to me, nothing says diner cheesecake like canned cherry pie filling. I am nonetheless hooked in spite of everything these years.
Critical Eats / Lorena Masso
February 2012
The Cheesecake Improve Each Chocolate Lover Must Strive
Prepare dinner Mode
(Hold display awake)
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Nonstick baking spray
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15 graham crackers (8 ounces; 226 g), finely crushed (see notes)
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98 g unsalted butter (about 3 1/2 ounces; 7 tablespoons), melted
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340 g (12 ounces) white chocolate, finely chopped (2 cups)
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1 pound cream cheese (16 ounces; 454 g), at room temperature
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100 g granulated sugar (3 1/2 ounces; 1/2 cup)
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3 giant eggs
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567 g bitter cream (20 ounces; 2 1/2 cups), at room temperature
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2 tablespoons (30 ml) contemporary lemon juice
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1 teaspoon vanilla extract
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1 (15-ounce) can cherry pie filling (see notes)
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Regulate oven rack to center place and preheat oven to 350°F (180°C). Utilizing nonstick cooking spray, evenly grease a 9-inch springform pan. Utilizing aluminum foil, wrap backside half of the pan to create a water-resistant seal.
Critical Eats / Lorena Masso
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In a medium bowl, toss graham cracker crumbs with butter to evenly coat. Scrape crumbs into the underside of ready pan and, utilizing flat-bottomed consuming glass or measuring cup, compress firmly till crumbs are in a compact, even layer throughout backside of pan. Bake till edges are simply starting to brown and crust is aromatic, about quarter-hour. Take away pan from oven. Cut back oven temperature to 325°F (160°C).
Critical Eats / Lorena Masso
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In a heatproof bowl nested over a saucepan of barely simmering water, warmth white chocolate, stirring often, till simply melted, about 2 minutes. Take away from warmth and let cool barely.
Critical Eats / Lorena Masso
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In a stand mixer fitted with the paddle attachment or utilizing a big bowl with an electrical hand mixer, beat cream cheese and sugar on medium pace till easy, stopping to scrape down sides and backside of the bowl as mandatory, about 2 minutes. With the mixer working, add eggs separately, letting every absolutely incorporate earlier than including the subsequent, pausing to scrape as wanted. Add bitter cream, lemon juice, and vanilla extract, beating to include. Add melted chocolate, and blend till easy, about 30 seconds.
Critical Eats / Lorena Masso
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Pour batter into ready springform pan; set springform pan in a roasting pan. Place roasting pan in oven and fill with about 2 inches scorching water, and bake till edges are set and heart jiggles barely, 60 to 75 minutes. Flip oven off and go away door barely ajar; let cake cool in oven for half-hour. Take away cake from oven, and punctiliously slide an offset spatula across the edges of the cake pan, then take away sides of the pan. Let cake cool utterly on a wire rack, about 1 1/2 hours.
Critical Eats / Lorena Masso
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Refrigerate till chilly and agency, not less than 8 hours and as much as 5 days.
Critical Eats / Lorena Masso
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When able to serve, spoon cherry topping over cheesecake. Slice and serve. (For cleaner cuts, run knife underneath heat water and dry knife with a clear kitchen towel earlier than portioning every slice.)
Critical Eats / Lorena Masso
Particular Tools
9-inch springform pan, roasting pan, stand mixer or electrical hand mixer, offset spatula or paring knife
Notes
Graham crackers could be finely floor in a meals processor. Alternatively, graham crackers could be positioned in a big zip-top bag and crushed with a rolling pin or wine bottle till finely floor.
Canned cherries could be changed with different fruit, equivalent to raspberries, blackberries, or blueberries.
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