Basic Cheesecake Filling

* Exported from MasterCook *

BASIC CHEESECAKE FILLING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb To 2 lb cream cheese
1/2 c Powdered sugar
2 To 3 eggs
1/2 c Yogurt or sour cream
3/4 c Liqueur or fruit/vegetable
-puree
1 tb Vanilla
1 t Or more other flavored
-extracts,
-if desired

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



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