Do you love cheesecake? Then you will love our Daring Baker’s Challenge for April: Abbey’s Infamous Cheesecake! Jenny chose the challenge this month. We had to use the basic cheesecake recipe but could play around with it by adding different flavors, sauces, toppers, etc. I chose to follow the cheesecake recipe to a T and then added caramel, pecans and chocolate throughout.
I made the normal graham cracker crust. On the crust I drizzled/poured caramel syrup and sprinkled pecans over that. Then went the cheesecake layer. I baked, cooled, let set in the fridge for 3 days and then topped with additional caramel and chocolate drizzle and additional pecans.
My family had the honors of giving this cheesecake the taste test. My mom told me that I should bring this cheesecake to Thanksgiving this year. I think that tells you how good it is.
Abbey’s Infamous Cheesecake
2 cups graham cracker crumbs
1 stick butter, melted
2 Tbsp sugar
1 tsp vanilla extract
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 Tbsp liqueur, optional
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.