Recipe: Classic Cheesecake

cheesecake

What better way to celebrate Labor Day and the unofficial end of summer than with a picnic or cook-out? While we’re sure you’re got the burgers and barbecued chicken covered, be sure not to forget dessert! At Celebrity, when we want to end our meals with something tasty, yet not overly decadent, we head over to the Aqua Spa Cafe for treats that are both flavorful and good for you.

One of our favorites is a light light on a classic favorite: Cheesecake!

Classic Cheesecake Recipe

Cake Base

5 ounces graham cracker crumbs
2 ounces granulated sugar
2 ounces butter (unsalted, melted)

Cheesecake Filling

21 ounces cream cheese (softened)
1 teaspoon vanilla extract
5 ounces granulated sugar
2 teaspoons fresh lemon juice
5 large whole eggs
4 ounces sour cream

Garnish

3 tablespoons powdered sugar
As needed popcorn
3 ounces mixed berries
10 chocolate curls
3 tablespoons chocolate sauce

Method

For the cake base, preheat oven to 400° F (200° C). Combine all the cake base ingredients together in a medium mixing bowl. Place 1/4-inch mixture in a 6-inch by 2-inch round mold. Bake at 400° F (200° C) for 12 minutes or until golden brown. Remove from the oven and reserve.

For the cheesecake filling, preheat oven to 220° F (105° C). Mix the cream cheese, vanilla extract, granulated sugar and lemon juice until smooth consistency. Then add the eggs one by one and finally the sour cream little by little while stirring. Place in the cake base mold. Bake at 220° F (105° C) bain-marie or water-bath style for at least 2 1/2 hours.

To serve, cut the cheesecake into 6 portions. Sprinkle with powdered sugar, then caramelize the top of the cheesecake with a creme brulee torch. Torch the popcorn to caramelize. Place portions on plates. Decorate plates with berries, chocolate curls, chocolate sauce and popcorn.

Serves 6.

Wine Pairing: Chalk Hill; Semillo; Botrytised Estate Vineyard Selection; Sonoma, California

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