three days late

28 Apr

I am three days late in my DB post. But I also have three treats to share…

This months challenge was Cheesecake! I adore cheesecake!

My fearless taste tester and I made a list of all the cheesecakes I would make this month ( a very long,creative list that included cheesecake wontons) but in the end I settled on three…

Blueberry Balsamic


Meyer Lemon Brulee


Peanut Butter Chocolate with Candied Bacon


The best part was that I invested a little in some photography equipment and had my first “professional” shoot…they all look lovely and tasty if I do say so myself.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.


Abbey’s Infamous Cheesecake

2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

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.


7 Responses to “three days late”

  1. Chantal April 28, 2009 at 23:01 #

    I love your flavour profiles! Bacon on cheesecake, wow, between you and E.Lee over at Bacon Concentrate you take bacon addiction to a next level 🙂

  2. Renato April 28, 2009 at 23:23 #

    Great cheesecakes, Ente! And congratulations for your new photography equipment! The pics are trully wonderful!
    By the way, how did you candy the bacon?

    See ya!

  3. Christina April 29, 2009 at 15:46 #

    Cheesecake AND bacon! Can I come have some of your cheesecake 🙂

  4. sky April 29, 2009 at 16:03 #

    I know Bella would love your cheesecake and bacon!

  5. lisamichele May 1, 2009 at 07:26 #

    WOW, they all look awesome, but I want that peanut butter-bacon one, badly – like desperately! I’m in love!

  6. JennyBakes May 5, 2009 at 20:21 #

    Wow, three versions. I’ve never paired blueberries with balsamic before, but it sounds delicious, and bruleed meyer lemons sound delicious too. Bacon – well, that’s definitely creative. Hehe. Love your new photo setup. Thanks for being a part of the challenge!

    Jenny of JennyBakes


  1. Bacon « In a Row - May 2, 2009

    […] with Abby’s Infamous Cheesecake and add some peanut butter, chocolate chips, and candied bacon.  It is that […]

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