Perfect Cheesecake Recipes From Chef Alisa - Includes

Perfect Cheesecake Recipes
                      From Chef Alisa

Includes:
   The Perfect Cheesecake
   Lemon Curd
   Chocolate Sauce
   Caramel Sauce
   Chocolate Chip Cheesecake
   Dulce de Leche Cheesecake
   Lemon Swirl Cheesecake
   Flourless Chocolate Cake

The Perfect Cheesecake Recipe
Yield 1– 9” cheesecake

You’ll need a 9” standard springform pan
9” parchment paper circle
2 Tb sugar
Pan coating spray, butter or shortening

2 ½ cups of graham cracker crumbs
¼ cups plus 2 Tb melted unsalted butter
2 pounds softened cream cheese
¾ cup of sour cream
1 cup sugar plus
¼ cup of flour
5 large eggs
1 tsp vanilla

Preheat the oven to 300 degrees
Prepare the pan by placing the parchment paper in the bottom, spray the inside sides with pan
coating spray and dust with the 2 Tb sugar, gently knock any loose sugar out

In a bowl, combine the graham cracker crumbs and melted butter. Place into
prepared springform pan and press up the sides using your finger tips. Spread
and firmly pat the bottom to cover.

 In mixer bowl with the paddle attachment (or in large bowl with a hand held
mixer) place cream cheese, sour cream and sugar. Mix on medium until smooth,
add flour and vanilla, mix to incorporate. Add eggs one at a time, mixing to
incorporate. Do not over mix!

   Place the springform pan into the Perfect Cheesecake Pan Protector. Pour the
batter into the prepared springform pan. Place the Pan Protector into a roasting
pan at least 2” deep. Place the roasting pan in center of preheated oven and fill it
to the brim with very hot water. Bake the cheesecake for 2 hours. Check your
cake after 1 1/2 hours. If the top is getting a little darker than you like then tent
foil over the top and continue baking. When cheesecake is finished, carefully
remove the roasting pan from the oven or let cool in oven for a little while until
you feel comfortable removing the roasting page. When cool enough to work with
(10-15 min) remove the Pan Protector by the handles from the roasting pan.
Remove the spring pan from the sleeve and place in refrigerator for 12 hours until
completely cold.

  To serve, un-spring the pan and remove the outer ring. Cover the top with a
piece of plastic wrap and place a plate over the top of cake. Invert the cake onto
the plate. Remove the bottom and parchment paper. Invert the cake onto a serving
plate. Cut the cheesecake with a very thin knife (like a boning knife) dipped in
hot water and wiped clean in between the slices. Enjoy!

Lemon Curd
Yield 2 1/2 cups
4 whole eggs
4 egg yolks
1 ¼ cup sugar
¾ cup (6oz) of freshly squeezed lemon juice (or lemon juice from concentrate)
1 stick (4oz) unsalted butter, melted
2 tsp fresh lemon zest (optional)

In a heavy saucepan combine all ingredients, whisking together. Cook over
medium heat, stirring constantly until thickened. Strain through a fine mesh
strainer into a bowl. Add lemon zest if using and place plastic wrap down to the
curd to prevent a skin from developing. Refrigerate until cold before serving.
Delicious as a topping for cheesecake, white cake, or as a filling for tarts and with
fresh berries.

Chocolate Sauce
Yield 3 cups
6 oz good quality semi sweet chocolate
1 ½ cups sugar
1 ½ cups heavy whipping cream
2 eggs whisked

In a heavy saucepan heat cream and sugar over medium heat until sugar is
dissolved. Reduce the temperature to low and add chocolate pieces, stirring
constantly. When the chocolate is completely melted whisk the eggs into the hot
mixture in a thin, very slow stream while whisking continually. Cook on low heat,
stirring constantly, for 2 min. Remove from heat and cool to room temperature.
Refrigerate until needed. It will thicken as it gets cold. You may serve warm by
heating in microwave for 30 sec. to 1 min.

Caramel Sauce
Yield 3 1/2 cups
2 ¼ cups brown sugar
1 cup light corn syrup
1 cup heavy whipping cream
6 Tablespoons melted unsalted butter

Place all ingredients in a heavy saucepan. Cook over medium low heat until sugar
dissolves and begins to boil. Remove from heat and cool to room temperature,
stirring occasionally. Keep refrigerated until needed. Bring to room temperature
before serving or reheat for 30 seconds in the microwave.

Chocolate Chip Cheesecake

Yield 1– 9” cheesecake
You’ll need a 9” standard springform pan
9” parchment paper circle
2 Tb sugar
Pan coating spray, butter or shortening

2 ½ cups of chocolate cookie crumbs such as Oreo or Famous Chocolate Wafers
(finely ground in a food processor)
¼ cups melted unsalted butter
2 pounds softened cream cheese
¾ cup of sour cream
1 cup sugar plus
¼ cup of flour
5 large eggs
1 tsp vanilla
1 cup mini chocolate chips or standard semi sweet chocolate chips

In a bowl, combine the cookie crumbs and melted butter. Place into prepared
springform pan and press up the sides using your finger tips. Spread and firmly
pat the bottom to cover.

   In mixer bowl with the paddle attachment (or in large bowl with a hand held
mixer) place cream cheese, sour cream and sugar. Mix on medium until smooth,
add flour and vanilla, mix to incorporate. Add eggs one at a time, mixing to
incorporate. Do not over mix! Fold or very gently mix in the mini chocolate chips.

   Place the springform pan into the Perfect Cheesecake Pan Protector. Pour the
cheesecake batter into the prepared crust. Place the Pan Protector into a roasting
pan at least 2” deep. Place the roasting pan in center of preheated oven and fill it to
the brim with very hot water. Bake the cheesecake for 2 hours. Check your cake
after 1 1/2 hours. If the top is getting a little darker than you like then tent foil over
the top and continue baking. When cheesecake is finished, carefully remove the
roasting pan from the oven or let cool in oven for a little while until you feel
comfortable removing the roasting page. When cool enough to work with (10-15
min) remove the Pan Protector by the handles from the roasting pan. Remove the
spring pan from the sleeve and place in refrigerator for 12 hours until completely
cold.

  To serve, un-spring the pan and remove the outer ring. Cover the top with a
piece of plastic wrap and place a plate over the top of cake. Invert the cake onto
the plate. Remove the bottom and parchment paper. Invert the cake onto a serving
plate. Cut the cheesecake with a very thin knife (like a boning knife) dipped in hot
water and wiped clean in between the slices. Serve topped with chocolate sauce.
Enjoy!

Lemon Swirl Cheesecake

Yield 1– 9” cheesecake
You’ll need a 9” standard springform pan
9” parchment paper circle
2 Tb sugar
Pan coating spray, butter or shortening

2 ½ cups of graham cracker crumbs
¼ cups plus 2 Tb melted unsalted butter
2 pounds softened cream cheese
¾ cup of sour cream
1 cup sugar plus
¼ cup of flour
5 large eggs
1 Tb fresh squeezed lemon juice
2 tsp fresh lemon zest (optional)
1 cup prepared lemon curd

In a bowl, combine the graham cracker crumbs and melted butter. Place into
prepared springform pan and press up the sides using your finger tips. Spread and
firmly pat the bottom to cover.
   In mixer bowl with the paddle attachment (or in large bowl with a hand held
mixer) place cream cheese, sour cream and sugar. Mix on medium until smooth,
add flour, lemon juice, and zest if using, mix to incorporate. Add eggs one at a
time, mixing to incorporate. Do not over mix!

   Place the springform pan into the Perfect Cheesecake Pan Protector. Pour half
of the batter into the springform pan carefully so not to disturb the crust. Drop 1/2
cup of lemon curd by spoon into the cheesecake. Only drop 6-8 spoonful's.
Carefully swirl the lemon curd by using a knife tip and running it through the
center of each spoonful. Do not over swirl. You want to keep the majority of
spoonful’s intact. Pour the rest of the batter into the pan. Repeat the process of
spooning the lemon curd and swirling it. Place the Pan Protector into a roasting
pan at least 2” deep. Place the roasting pan in center of preheated oven and fill it
to the brim with very hot water. Bake the cheesecake for 2 hours. Check your
cake after 1 1/2 hours. If the top is getting a little darker than you like then tent
foil over the top and continue baking. When cheesecake is finished, carefully re-
move the roasting pan from the oven or let cool in oven for a little while until you
feel comfortable removing the roasting page. When cool enough to work with (10
-15 min) remove the Pan Protector by the handles from the roasting pan. Remove
the spring pan from the Pan Protector and place in refrigerator for 12 hours until
completely cold.

   To serve, un-spring the pan and remove the outer ring. Cover the top with a
piece of plastic wrap and place a plate over the top of cake. Invert the cake onto
the plate. Remove the bottom and parchment paper. Invert the cake onto a serving
plate. Cut the cheesecake with a very thin knife (like a boning knife) dipped in hot
water and wiped clean in between the slices. Serve with a side of lemon curd,
fresh berries and whipped cream. Enjoy!

You can view a demonstration of the “swirling process” at the link below:
http://youtu.be/u9Vl-H3NjLI

Dulce de Leche Swirl Cheesecake (Caramel Swirl)

Yield 1– 9” cheesecake
You’ll need a 9” standard springform pan
9” parchment paper circle
2 Tb sugar
Pan coating spray, butter or shortening

2 ½ cups of graham cracker crumbs
¼ cups plus 2 Tb melted unsalted butter
2 pounds softened cream cheese
¾ cup of sour cream
1 cup sugar plus
¼ cup of flour
5 large eggs
2 tsp vanilla extract
1 cup store bought Dulce de Leche

In a bowl, combine the graham cracker crumbs and melted butter. Place into pre-
pared springform pan and press up the sides using your finger tips. Spread and
firmly pat the bottom to cover.
  In mixer bowl with the paddle attachment (or in large bowl with a hand held
mixer) place cream cheese, sour cream and sugar. Mix on medium until smooth,
add flour, vanilla extract, and mix to incorporate. Add eggs one at a time, mixing to
incorporate. Do not over mix!

    Place the springform pan into the Perfect Cheesecake Pan Protector. Pour half of
the batter into the springform pan carefully so not to disturb the crust. Drop 1/2 cup
of Dulce de Leche by spoon into the cheesecake. (If the Dulce is too thick to drop
then heat in the microwave for 15-30 seconds until it loosens) Only drop 6-8
spoonful's. Carefully swirl the Dulce de Leche by using a knife tip and running it
through the center of each spoonful. Do not over swirl. You want to keep the
majority of spoonful’s intact. Pour the rest of the batter into the pan. Repeat the
process of spooning the Dulce and swirling it. Place the Pan Protector into a roast-
ing pan at least 2” deep. Place the roasting pan in center of preheated oven and fill
it to the brim with very hot water. Bake the cheesecake for 2 hours. Check your
cake after 1 1/2 hours. If the top is getting a little darker than you like then tent
foil over the top and continue baking. When cheesecake is finished, carefully re-
move the roasting pan from the oven or let cool in oven for a little while until you
feel comfortable removing the roasting page. When cool enough to work with
(10-15 min) remove the Pan Protector by the handles from the roasting pan. Re-
move the spring pan from the Pan Protector and place in refrigerator for 12 hours
until completely cold.

   To serve, un-spring the pan and remove the outer ring. Cover the top with a
piece of plastic wrap and place a plate over the top of cake. Invert the cake onto the
plate. Remove the bottom and parchment paper. Invert the cake onto a serving
plate and remove the plastic wrap. Cut the cheesecake with a very thin knife
(like a boning knife) dipped in hot water and wiped clean in between the slices.
Serve with a side of lemon curd, fresh berries and whipped cream. Enjoy!

You can view a demonstration of the “swirling process” at the link below:
http://youtu.be/u9Vl-H3NjLI

Flourless Chocolate Cake

Yield 1– 9” cake
You’ll need a 9” standard springform pan
9” parchment paper circle
1 Tb soft butter
Preheat oven to 325 degrees

8oz (2 sticks) unsalted butter cut into small cubes

1 pound (16oz) good quality semi sweet chocolate coarsely chopped

¼ cup Vanilla Cognac (optional) or other liquor

8 large eggs at room temperature

¼ cup sugar

1 tsp vanilla extract

Prepare the pan by buttering the inside ring and placing the parchment paper
round in the bottom of the springform pan.

   Combine with chocolate, butter, and liquor if using, in a metal bowl over sim-
mering water or in top of double boiler. You can also melt in the microwave be-
ing very careful not to burn the chocolate. Start with one minute, take out and
mix, then 20 sec increments until chocolate mixes smooth and creamy. Transfer
to a large bowl.

  Meanwhile combine eggs, sugar, and vanilla in a medium mixing bowl. With
an electric mixer whip until frothy and almost doubled in volume, about 10
minutes. Fold 1/3 of the egg mixture into the chocolate using a rubber spatula.
Repeat until all of the egg mixture is    incorporated into the chocolate.

   Place the prepared springform pan into the Cheesecake Pan Protector and
place in a large roasting pan at least 2” tall. Pour batter into the prepared pan.
Place roasting pan into the center of oven and fill all the way up with very hot
water. Bake 45 minutes until the cake has slightly risen and edges are beginning
to set. Remove cake from roasting pan and cool on wire rack to room tempera-
ture then refrigerate overnight.

   Remove cake from refrigerator about 30 min before serving. Gently run a
very thin knife around the inside ring to loosen cake. Remove spring form pan
sides. Place a piece of plastic wrap over the top of the cake and invert cake onto a
large plate. Peel off the bottom and the parchment paper. Invert the cake onto a
serving plate and remove the plastic wrap. Garnish with cocoa powder or confec-
tioners’ sugar right before serving. Serve at room temperature with chocolate
sauce, whipped cream and fresh raspberries.