Basic Cheesecake Filling

Ingredients

1 lb to 2 lb cream cheese 1/2 cup powdered sugar 2 to 3 eggs 1/2 cup yogurt or sour cream 3/4 cup liqueur or fruit/vegetable puree 1 tbsp vanilla 1 tsp or more other flavored extracts, if, desired	Advertisements

Preparation
 
Here s where it gets fun. The more cream cheese you use, the denser
the cheesecake will be (but not dry!) The more eggs you use, the
fluffier it will be. There s a delicate balance here - 1 lb cheese
and 3 eggs will give you a fluffy cheesecake, but if you use 2 lbs
cheese, 3 eggs is an absolute must if you don t want it to be flat.
More eggs than 3, and you ll taste the eggs. 1 lb cheese and 2 eggs
is a nice balance, too, but going any lower than that you ll just end
up with something flat.

The powdered sugar works best for two reasons - number one, powdered
sugar contains corn starch, which acts as a thickener, and number
two, you don t have to worry about the grittiness of undissolved
sugar in your cake. The yogurt or sour cream adds moistness and a
little bit of tang to the cake. It s not necessary, but it adds oomph
to either a bland cake or a citrus-flavored cake. For liqueur, add
no more than 1/2 cup if you re using the yogurt or sour cream, and
make sure you re using the three eggs. If you eliminate the
yogurt/sour cream, you can increase the liqueur to 3/4 cup, and 2
eggs will work (but three is still better - two works best only if
you re not using the yogurt/sour cream >and< your liqueur is only 1/2
cup.) A fruit or vegetable puree should be relatively dry - drain
off the liquid in a sieve, or put it in a saucepan, mix in some
cornstarch, and heat it until it s thick. You can use an entire cup
of puree if you eliminate the yogurt/sour cream. Either mix in the
puree with the batter, or reserve a cup or so of batter, mix it with
the puree, then swirl it into the cheesecake.

The vanilla is a must, in my opinion. Lots of times, I ll throw in an
extra teaspoon for good measure. Other extracts can enhance the
flavor - banana extract in a strawberry cheesecake, coconut extract
or almond extract in an Amaretto cheesecake, etc.

Another addition would be cocoa or chocolate. Cocoa mixes in nicely
without making the cheesecake gooey - 4-6 Tbsp will do it. Melted
chocolate or white chocolate chips shouldn t really exceed 6 oz, even
4 oz will usually do enough for the flavor. If you re doing the
swirl thing, use only 2-3 oz melted chocolate for the batter that s
being swirled in. Make sure the melted stuff is cooled before you mix
it in.

(see also Basic Cheesecake Crust and Basic Cheesecake Method &
Toppings)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

 

 
Servings: 1

 

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