Food Porn Friday – National Cheesecake Day is July 30th

(Image via fanpop.com)

YES!!! One of the most important foods has its own day. July 30th is National Cheesecake Day! In honour of such a meaningful and absolutely justifiable occasion, I bring you some cheesecake history courtesy of cheesecake.com, their step-by-step guide to making one of the most popular cheesecakes (recipe included)  and, of course, some mouth-watering recipes.

Did you know:

  • In Greece, cheesecake was considered to be a good source of energy.
  • There is evidence that it was served to athletes during the first Olympic games in 776 B.C.
  • When the Romans conquered Greece, the cheesecake recipe was just one spoil of war.
  • As the Romans expanded their empire, the recipes started taking on different cultural shapes, using ingredients native to each region.

Cheesecake.com also takes you step-by-step in making and baking a perfect cheesecake using a New York Style cheesecake recipe.

And now, the best part, the recipes. These recipes are from allrecipes.com. If there isn’t something here that you like, they also have an article “Ten twists on one great cheesecake” where they give you a master cheesecake recipe that, with the addition of a couple ingredients, also make some cheesecakes such as Tiramisu, Chocolate Orange, and Lemon.

Nickie’s Apple-Pecan Cheesecake

Prep Time:
30 Min
Cook Time:
55 Min
Ready In:
5 Hrs 55 Min

Ingredients

  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons packed brown sugar
  • Filling
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 eggs
  • Topping
  • 4 cups apples (about 3) – peeled, cored, and chopped
  • 1/2 cup packed brown sugar
  • 3/4 cup chopped pecans
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a 9×13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
  2. To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
  3. To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.
  4. To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
  5. Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
  6. Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.
Prep Time:
1 Hr
Cook Time:
1 Hr
Ready In:
10 Hrs

Ingredients

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Directions

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Best No-Bake Cheesecake

Prep Time:
30 Min
Ready In:
30 Min

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages cream cheese
  • 2 teaspoons lemon juice
  • 1 pint heavy whipping cream
  • 1/3 cup white sugar
  • 1 (21 ounce) can cherry pie filling

Directions

  1. In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
  2. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
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4 comments

  1. This was a CRUEL post. I belong to CCA – cheese cake anonymous and now my cravings have been activated. I’ve over-dosed on cheese cake many times. Luckily my arteries are clear but it’s just a matter of time that I ingest a lethal dose.

    1. But…but…cheesecake was considered to be a good source of energy. By the Greeks no less.

      I drooled at the pictures. I don’t have any place near me that does a really good cheesecake. If I get one, I’ll have to settle for one of the frozen ones from the grocery store. They’re fine but it’s not the same as ones that you know are freshly baked. And it’s not wise for me to buy a whole cheesecake. I have to share or it’s gone by the next day…if I pace myself.

  2. Yummm Cheesecake!
    For Thanksgiving I made Cheesecake in the slow cooker! Made it gluten free with crushed arrowroot cookies for the crust. it was really good.
    (Stuart said he liked the crust better than the normal crust…it was pretty darn tasty.)

    Thanksgiving was the day after I had my blood patches. I had my whole Thanksgiving dinner planned and ready, I made the cheese cakes the day before (the slow cooker makes a nice water bath), but every thing else, Stuart just had to put in slow cookers at different times, and it all came out great. I borrowed slow cookers, and had 6, I think, going at one time. It was great!

    I really need to be using my slow cooker more again now. Stuart has been wonderful about cooking…but he has his limits, and not much imagination. : )

    may need to whip up a cheesecake soon!

    wendy

    1. Now that’s cruel. I have a slow cooker and I really enjoy arrowroot cookies. I’ll even go so far as to say that it’s EVIL to put the thought in my head.

      OK, found the recipe you used for Thanksgiving and have it bookmarked. I will have my revenge for you telling me about it. I don’t know when, I don’t know how. But revenge will be mine. Bwahaha!

      Or cheesecake. Maybe I’ll just have the cheesecake.

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