Eating In Bed (S02E34) New York Cheesecake | Double Chocolate Pudding
It's all about desserts today! We make the classic New York style cheesecake. It's easier than you think. You'll never buy pudding packs again after we show you how to make double (or triple?) chocolate pudding in the extra helping.
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New York Cheesecake
Preheat oven 350ºF
For the crust:
6 tablespoons unsalted butter, melted (browned slightly if desired) and cooled
10 graham crackers
1 tablespoon brown sugar
1/8 teaspoon salt
Grind graham crackers in food processor until totally crushed. Add butter, sugar, and salt. Pulse until blended.
Transfer into a 9” spring form pan, and press crumbs into pan to form a crust. Bake for 8 minutes. Set aside and let it cool.
Turn the oven up to 450ºF for cheesecake.
For the cheesecake:
2 1/2 pounds cream cheese, room temperature
1 1/2 cups granulated sugar
5 extra large eggs
2 extra large egg yolks (all eggs are room temperature)
1/4 cup sour cream
1 tablespoon lime zest
1 teaspoon bourbon, amaretto, or whiskey (optional)
1/2 tablespoon vanilla extract (increase by 1 teaspoon if omitting liqueur)
pinch kosher salt
In a stand mixer with a paddle attachment (you can use a hand mixer too), add cream cheese and sugar. Mix on medium-high speed until creamy and blended, about 6-7 minutes.
Lower speed to medium and slowly add the eggs, one at a time. Scrape down the bowl as needed. Lower speed to low, add sour cream, lemon zest, vanilla, and salt.
Add to pan with cooled crust. Place cheesecake on a sheet pan. Follow this schedule for baking:
450ºF for 15 minutes
225ºF for 75 minutes
OFF with door cracked for 30 minutes, then
Carefully take the cheesecake from the oven, and allow it to sit at room temperature for 3 hours, until cooled to room temperature. Cover with plastic and cool in fridge overnight.
The next day, use a butter knife or small offset spatula to run along the outside of the cheesecake to release it from the pan. Unlock the springform pan and remove cheesecake.
Add sliced strawberries, or macerated raspberries on top before serving, or serve as is - and enjoy.
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Chocolate Pudding
4 eggs, separated (yolks only)
1/3 cup cocoa powder
2/3 cup sugar
1/4 cup cornstarch
1/4 TSP salt
2 1/2 cups milk
4 oz semi-sweet chocolate, chopped
2 TBSP unsalted butter, room temperature
1 TSP vanilla extract
In a cold sauce pan off the heat, add eggs, cocoa powder, sugar, cornstarch, and salt. Whisk together until it’s blended.
Slowly whisk in the milk until it’s combined.
Turn on a medium-high heat, and bring to temperature. Whisk constantly while the mixture heats up. (As it heats up and you’re whisking, the mixture will slowly thicken.)
Once you have the first large bubble or two, reduce the heat and cook for another minute, whisking constantly.
Working quickly, pour mixture through a sieve set over a bowl. Use a spatula to work the mixture through the sieve. This ensures a smooth pudding and removes any possible bits of cooked egg (which are unlikely). Don’t forget to scrape the bottom of the sieve!
Still working quickly, stir in the chopped chocolate bits, butter, and vanilla extract, until the chocolate & butter melt and blend in.
Cover with a piece of plastic wrap, with the plastic touching the pudding so a skin doesn’t form. Chill in fridge for at least 3 hours.
Portion out into serving size ramekins, and top with whipped cream, and shaved semi-sweet chocolate shards.
Alternatively, you can divide the pudding evenly between pudding cups before chilling.
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Brown Butter Pecan Cheesecake
If you love the taste of Butter Pecan Cake or Ice cream, you will absolutely love the creamy smooth flavor of a Brown Butter Cheesecake! This cheesecake is velvety smooth and melts in your mouth. It is all accented by the buttery crunch of toasted pecans and as a finishing touch topped with brown butter whipped cream.
Ingredients:
Toasted Butter Pecans:
o ¼ cup pecans
o 1 ½ tablespoon brown sugar
o 1 teaspoon honey
o 2 tablespoons unsalted butter
Graham Cracker -Pecan Crust
o 14 graham crackers
o ¾ cup pecans
o ¾ cup melted butter
o 1 tablespoon granulated sugar
Cheesecake Filling
o 32 oz cream cheese (at room temperature)
o 4 whole eggs
o ½ cup sour cream
o ¾ cups brown sugar
o ¼ cup granulated sugar
o 2 ½ tablespoon flour
o 1 tablespoon vanilla extract
o 4 tablespoons unsalted butter (for brown butter)
Instructions
1. Preheat oven to 350 degrees.
2. To roast pecans, combine pecans, melted butter, honey and brown sugar in a bowl. Add pecans and toss to completely coated. Spread pecans evenly across a baking sheet. Roast in oven for 8 minutes.
3. To make brown butter, place butter in a medium saucepan over medium heat. Stir as butter melts and cook until the butter becomes golden brown. Remove butter from heat and allow to cool to room temp.
4. For crust place graham crackers into a food processor, pulse until cookies form a loose crumb. Next add pecans and repeat. Pour in melted butter and pulse until it all comes together. Add mixture to a 9 inch springform pan lined with parchment paper. Using the bottom of a drinking glass, press the crumbs into the pan. Bake in a 350-degree oven, for 8 minutes.
5. Lower oven to 300 degrees. In a large mixing bowl beat cream cheese, until smooth. Scrape down the sides of the bowl and add sour cream. Next add brown sugar, granulated sugar and flour, whip until smooth. add in eggs and beat until well combined. Finish with brown butter and vanilla extract the fold in toasted pecans.
6. Pour batter into your graham cracker-pecan crust. Lightly wiggle to allow batter to smooth out. Bake in a 350 degrees oven for 60-70 minutes. Bake until cake is firm to the touch and the middle no longer jiggles. When cake is done, allow to cool on a rack for 1 hour. After an hour remove otter pan rim, and place cake in the refrigerator for 12 hours or overnight. (Overnight is recommended)
Brown Butter Cream Cheese
1.Using a mixer whip cream cheese until smooth. Cream brown butter (refer to instructions #3) with whipped cream cheese until smooth. Pour in heavy cream and confectioners’ sugar and whip on high until it forms stiff peaks. Use brown butter whip cream to garnish cheesecake with remaining toasted pecans.
How to Make a Cheesecake Water Bath | Sally's Baking Recipes
Whether you're making a classic cheesecake, or a flavorful variation like lemon cheesecake, amaretto cheesecake, or pecan pie cheesecake, it's helpful to know the what, why, and how of baking a cheesecake in a water bath. For picture-perfect, tall, and smooth cheesecake, you don't want to skip this imperative step.
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #cheesecakewaterbath
• More of Sally's baking recipes:
NEW YORK STYLE BASIC CHEESECAKE
New York Style Basic CheeseCake
Crust:
2 and 1/2 cup crushed grahams
1 tbsp sugar
3/4 cup unsalted melted butter
cheesecake ingredients:
450 grams cream cheese
1 and 3/4 cups sugar
6 eggs
3/4 cup sour cream
2 tsp vanilla extract
a pinch of salt
3 tbsp all purpose
lemon zest ( optional )
Bake 450 degrees farenheit for 15 minutes, after 15minutes reduce to 225 degrees farenheit for an hour.
Note: All my cooking videos are far from being perfect but to inspire homecooking ideas.
#CheeseCake #NewYorkCheeseCake #CheeseCakeRecipe
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Top 5 Favorite Cheesecake Flavors Available Daily at Yhanne’s House of Cheesecakes in Clayton, NJ
Our Top 5️⃣ Favorite Cheesecake Flavors are Available Daily!
* We offer over 50 flavors of cheesecakes and a variety of sizes! Our flavors vary weekly, and available daily is large and personal sizes cheesecakes.
* No Purchase Limit. Due to the high volume of calls, we ask that you stop by to see what flavors are available.
* Pre-Order by Phone ONLY
To pre-order, call 856-881-0403, 7-10 days of when your order is needed.
Yhanne’s House of Cheesecakes
Home of the Personal Cheesecakes
????835 N. Delsea Drive
Clayton, NJ 08312
Tuesday - Friday | 9 AM - 5 PM
Saturday | 9 AM - 3 PM
????856-881-0403
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#TheTasteOfLoveInEveryBite #Cheesecakes #SouthJersey #ClaytonNJ #CheesecakeLovers #GloucesterCounty #SmallBusinesses #BlackOwnedBusiness #MomAndPopShop #Top5 #bestcheesecakeofnewjersey #BananaPudding #StrawberryShortcake #SweetPotato #AppleCaramelWalnut #Snicker #ReesesChunk