Disclosure / Disclaimer: I received this book free of charge,from Robert Rose Publishing for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it, all opinions are my own.
The highly anticipated upgraded edition of the definitive book on luscious, decadent cheesecake by a master chef and baker.
Synopsis:
Beloved for over a decade, this comprehensive cheesecake resource allows its many readers to indulge in recipes that range from traditional and chocolate to fruity and savory. Now, The Cheesecake Bible is back and better than ever with 100 new recipes to satisfy people who eat a gluten-free diet and to answer the recent cultural appetite for more savory cheesecakes.
Iconic recipes include Deep Dark Chocolate Fudge Cheesecake and White Chocolate Velvet Cheesecake with Port Wine Berry Compote. Then there are the more savory options, such as Black Olive and Herb Cheesecake and Blue Cheese Cheesecake with Pecans. Other offerings include nut, citrus, no-bake, vegan, fruit, chocolate, cheese and holiday cheesecakes, as well as cheesecake bars, small cheesecakes, toppings and sauces.
With more than 300 recipes, there’s a cheesecake for everyone. The book features extensive how-to instructions, along with sections on equipment, basic tips and techniques for perfect cheesecakes, a list of common ingredients and frequently asked questions from the author’s baking classes.
It is the ideal guide for beginners and seasoned bakers alike, ensuring that they make the very best cheesecakes.
Review:
if you LOVE cheesecake, then THIS IS the book to have! Who would have thought there WAS 300 recipes for cheesecake! But there are, and they are all rounded up into this wonderful book, which is perfect for holiday gift giving as well, especially for hostess gifts!
Recipe:
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| Image Credit: Carl Erricson |
Caramel Pecan Cheesecake
A childhood fondness for turtle candies, with crunchy pecans wrapped in rich caramel, inspired this decadent cheesecake. This cheesecake is PERFECT for the upcomign holiday season, to take in place of pie!
Ingredients
Crust
11⁄4 cups chocolate cookie crumbs, store-bought or hand crushed
1⁄4 cup pecans, toasted and ground
1⁄4 cup unsalted butter, melted
Filling
1 cup soft caramels
2 tbsp evaporated milk or whipping (35%) cream
6 oz bittersweet chocolate chunks
1 lb cream cheese, softened
1 cup sour cream
1⁄2 cup granulated sugar
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup pecans, toasted and chopped
Directions:
1. Preheat oven to 350°F
2. Make the Crust: In a bowl, combine cookie crumbs, ground pecans and butter. 3. Press crust into bottom of cheesecake pan (9-inch cheesecake pan or springform pan with 3-inch sides) and freeze.
4. Make the Filling: In a small saucepan over low heat, melt caramels in evaporated milk, stirring frequently, until smooth. Reserve about 3 tbsp, then cover and refrigerate.
5. Pour remaining caramel mixture over frozen crust, spreading evenly and leaving a 1⁄2-inch border uncovered.
6. Sprinkle chocolate chunks over caramel. Set aside.
7. In a mixer bowl, fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla. Fold
in chopped pecans by hand.
8. Pour over frozen crust, smoothing out to sides of pan.
9. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
10. Let cool in pan on a wire rack for 2 hours.
11. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
12. Decoration: Reheat reserved caramel mixture in the microwave (or in a small saucepan over low heat) until melted. Drizzle over cake.
Serves 10 to 12
Courtesy of The Cheesecake Bible Second Edition by George Geary 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
A childhood fondness for turtle candies, with crunchy pecans wrapped in rich caramel, inspired this decadent cheesecake. This cheesecake is PERFECT for the upcomign holiday season, to take in place of pie!
Ingredients
Crust
11⁄4 cups chocolate cookie crumbs, store-bought or hand crushed
1⁄4 cup pecans, toasted and ground
1⁄4 cup unsalted butter, melted
Filling
1 cup soft caramels
2 tbsp evaporated milk or whipping (35%) cream
6 oz bittersweet chocolate chunks
1 lb cream cheese, softened
1 cup sour cream
1⁄2 cup granulated sugar
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup pecans, toasted and chopped
Directions:
1. Preheat oven to 350°F
2. Make the Crust: In a bowl, combine cookie crumbs, ground pecans and butter. 3. Press crust into bottom of cheesecake pan (9-inch cheesecake pan or springform pan with 3-inch sides) and freeze.
4. Make the Filling: In a small saucepan over low heat, melt caramels in evaporated milk, stirring frequently, until smooth. Reserve about 3 tbsp, then cover and refrigerate.
5. Pour remaining caramel mixture over frozen crust, spreading evenly and leaving a 1⁄2-inch border uncovered.
6. Sprinkle chocolate chunks over caramel. Set aside.
7. In a mixer bowl, fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla. Fold
in chopped pecans by hand.
8. Pour over frozen crust, smoothing out to sides of pan.
9. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
10. Let cool in pan on a wire rack for 2 hours.
11. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
12. Decoration: Reheat reserved caramel mixture in the microwave (or in a small saucepan over low heat) until melted. Drizzle over cake.
Serves 10 to 12
Courtesy of The Cheesecake Bible Second Edition by George Geary 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
About the Author:
GEORGE GEARY teaches baking and cooking techniques at more than 100 cooking schools across North America every year. He is a food journalist and the author of twelve cookbooks. George resides in California.
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