Introduction: How to Construct the Perfect Cheese Cake Souffle
Everyone loves cheese cake, right? Well everyone I know loves cheese cake, so I have found a nice cheese cake makes a perfect gift for any occasion. I've tried several recipes over the years, trying to recreate the incredible cake they made at a restaurant called La Petite Le Bon, near my high school. I still haven't found a recipe quite like theirs, but through trial and error I have created my own recipe that I think is just about perfect. Let me know what you think.
The most difficult thing about making a GOOD cheesecake is the waiting.
1. Start with room temperature eggs and cream cheese (at least two hours of waiting)
2. Let the cake cool on a rack for at least two hours before going in the fridge.
3. Let the cake CHILL in the fridge for at LEAST four hours.
However, if you can manage all that waiting, your cheese cake will be truly divine.
Let's get started, shall we?
Step 1: Ingredients.
INGREDIENTS:
FILLING:
3 8oz packages of (full fat) cream cheese room temperature
8 oz (full fat) sour cream
3/4 cup heavy whipping cream
1 1/3 cup sugar
1/4 cup corn starch
1 tbs pure vanilla extract
3 large eggs
CRUST:
About 30 graham cracker squares (15 full-sized rectangles)
1/2 stick butter
1/4 cup sugar
Optional:
~zest of one lemon for filling accent
~and/or zest and juice from one lemon for topping
~additional 8 ounces sour cream (You will probably buy a pint so this is not an extra purchase)
~fresh or frozen berries for alternate topping
~2 tablespoons sugar for either topping option
Step 2: Preheat Oven With Water Bath in Place.
Put a large baking dish with an inch or so water on the lowest shelf position or directly on the bed of the oven. Preheat Oven to 350*
Step 3: Grease Your Pan.
Liberally coat your pan with butter, bottom and sides.
Step 4: Make the Crust Mixture.
Crush about 30 squares of graham cracker in a bowl with 1/3 cup sugar and 1/4 cup (half an American stick) melted butter. Squish it all together until it is mostly crumbs with few chunks of cracker. You should be able to press it together to form clumps. You can add a tiny bit more butter if it won't clump, but only a teaspoon or so at a time.
Pour the crumbs into the greased pan and tamp it down with a flat-bottomed jar or glass, slowly moving it out from the center and pressing it up against the sides. It doesn't have to be perfect and you will get the hang of this after doing it once or twice.
*Sorry I couldn't take a photo here, my hands were too crumb and butter coated to pick up my camera, and then I forgot to take the photo of the crust before I started filling it. Maybe next time I make it I'll have someone shoot the crust process and I'll add it.
Step 5: Making the Filling, Initial Ingredients.
In a large bowl or stand mixer, combine one package of cream cheese with 1/3 cup sugar and 1/4 cup corn starch. Beat on low until creamed all together, be patient, it will take about three minutes.
Step 6: More Filling Ingredients Go In.
Add 8 ounces (one cup) of sour cream, and the remaining two packages of cream cheese one at a time, blending the first completely before adding the next. Scrape the bowl between additions if needed.
Step 7: And More...
Move your mixer speed up to medium (I choose 5 or 6 on my Kitchenaid stand mixer) and blend in the rest of the sugar (1 cup) and one tablespoon vanilla. Add lemon zest here if you like it. Blend in the eggs, one at a time, allowing each one to become incorporated before adding the next.
Beat in 3/4 cups of heavy whipping cream, but just blend it in and do not overmix this last step. It should only take about 15-30 seconds on medium speed.
Step 8: Fill the Pan(s).
Pour the mix into the pan!
Step 9: Bake It!
Check the water level in the baking dish in the oven, and top off if needed.
Place the pan on the lower/middle shelf just above the water pan. Bake at 350* for about 1 hour and 15 minutes, or until the edges of the souffle are caramel brown and the center is just shy of honey blonde. The center will still jiggle when you move it, this is fine.
I was so wrapped up in creating my instructable I forgot to set my timer and almost burned my cakes!
I managed to catch them in the nick of time, so they are brown all over the top rather than only around the edges. No big deal, but they are also cracked a bit more than I like. It just makes it difficult to do an all-over topping, but it's perfect for a drizzle so I did the berries.
Step 10: GENTLY Move to Cooling Rack.
CAREFULLY move it from the oven to a cooling rack, do NOT place it on a cold surface such as a marble counter, or it will fall, creating a (still delicious but not beautiful) crater cake.
Do not touch it or even look at it for at least two hours. I know, right? Impossible! But seriously, don't touch it! After two hours, cover it with plastic or put it in a cake safe if you happen to have one and have enough room for it in your fridge (yeah, right) and refrigerate for at least four hours (or overnight). This is so difficult, but it will be well worth your wait.
Step 11: Toppings.
For toppings you can mix the remaining 8 ounces of sour cream with a couple tablespoons of sugar, a teaspoon of vanilla, the zest of a lemon and about a tablespoon of the juice from that same lemon, whip it together and glaze the top of the whole cake with it. Sometimes I do that about ten minutes before the cake is done cooking, and I pour that over it and cook it for about ten more minutes. It works either way.
OR
You can take a package of frozen berries (raspberries are my favorite, I love tart) and put them in a sauce pan with a couple tablespoons of sugar and a couple tablespoons of water. Mash it all together on medium heat for about ten minutes and Bob's your uncle! Fresh berry topping! Drizzle it on each piece, not over the whole cake.
Step 12: Release the Cake From the Pan and Slice.
Thanks to Julie for taking the photos for this step.
SPRING-FORM PAN:
After ithe souffle has sufficiently cooled (two hours on a rack, at least four hours in the fridge) you can release it from the pan. If you use a springform you will slide a thin blade around the sides to release the crust, then carefully release the spring latch and twist the round form from the base leaving the cake in place. You can use hot wet towels to melt the butter, making the release even smoother and simpler.
*See my photos for visual explanation.
STANDARD CAKE PAN:
If you use a standard cake pan you will need some parchment paper and two pieces of cardboard cut in advance to fit the size and shape of the bottom of the pan you use.
After cake has cooled completely and chilled as directed place the parchment it over the top of the cake (yes, it may lift up spots of the surface but you can cover it with topping where it looks bad) and then place one of the cardboard discs over that.
Place the pan in a larger vessel and fill with enough hot water to come almost up to the top of the cake pan, but leaving a safe margin so no water will splash over the lip when you are moving it. Soak it in this VERY hot water for about 30 seconds to melt the butter in the crust on the bottom as well as the sides.
Now very carefully remove the pan from the hot bath and with one hand holding the cardboard in place, flip the pan over and set on counter. Tap it lightly all around and you will hear and feel it drop out. Gently remove the pan, twisting slightly to help it slide off smoothly.
Place the other cardboard disk on the cake and ever so carefully slide it off the counter and onto your hand again, now flip it back to right side up and remove cardboard disk from top. Very slowly peel back the parchment circle and remove from top of cake.
*Sorry I don't have photos for the standard cake pan method, I hope my instructions are clear enough.
Now you can cut and serve, using drizzle topping to cover any unsightly spots. Make sure to use a clean HOT knife if possible. Just run it under hot water and dry on a clean towel between cuts to avoid clumpy sloppy slicing. Tah-dah!
Step 13: FULL RECIPE & INSTRUCTIONS (for Easier Printing)
The most difficult thing about making a GOOD cheesecake is the waiting.
1. Start with room temperature eggs and cream cheese (at least two hours of waiting)
2. Let the cake cool on a rack for at least two hours before going in the fridge.
3. Let the cake CHILL in the fridge for at LEAST four hours.
However, if you can manage all that waiting, your cheese cake will be truly divine.
Let's get started, shall we?
INGREDIENTS:
If possible, try to leave the eggs and cream cheese out for a couple hours before you begin so they are not chilled.
FILLING:
3 8oz packages of (full fat) cream cheese - room temperature
8 oz (full fat) sour cream
3/4 cup heavy whipping cream
1 2/3 cup sugar
1/4 cup corn starch
1 tbs pure vanilla extract
3 large eggs - room temperature
CRUST:
About 30 graham cracker squares (15 full-sized rectangles)
1/2 stick butter
1/4 cup sugar
Optional:
~zest of one lemon for filling accent
~and/or zest and juice from one lemon for topping
~additional 8 ounces sour cream (You will probably buy a pint so this is not an extra purchase)
~fresh or frozen berries for alternate topping
~2 tablespoons sugar for either topping option
Put a large baking dish with an inch or so water on the lowest shelf position or directly on the bed of the oven. Preheat Oven to 350*
Liberally coat your pan with butter, bottom and sides.
Crush about 30 squares of graham cracker in a bowl with 1/3 cup sugar and 1/4 cup (half an American stick) melted butter. Squish it all together until it is mostly crumbs with few chunks of cracker. You should be able to press it together to form clumps. You can add a tiny bit more butter if it won't clump, but only a teaspoon or so at a time.
Pour the crumbs into the greased pan and tamp it down with a flat-bottomed jar or glass, slowly moving it out from the center and pressing it up against the sides. It doesn't have to be perfect and you will get the hang of this after doing it once or twice.
In a large bowl or stand mixer, combine one package of cream cheese with 1/3 cup sugar and 1/4 cup corn starch. Beat on low until creamed all together, be patient, it will take about three minutes. Add zest of one lemon if desired.
Add 8 ounces (one cup) of sour cream, and the remaining two packages of cream cheese one at a time, blending the first completely before adding the next. Scrape the bowl between additions if needed.
Move your mixer speed up to medium (I choose 5 or 6 on my Kitchenaid stand mixer) and blend in the rest of the sugar (1 1/3 cups) and one tablespoon vanilla. Blend in the eggs, one at a time, allowing each one to become incorporated before adding the next.
Beat in 3/4 cups of heavy whipping cream, but just blend it in and do not overmix this last step. It should only take about 15-30 seconds on medium speed.
Pour the mix into the pan!
Check the water level in the baking dish in the oven, and top off if needed.
Place the pan on the lower/middle shelf just above the water pan. Bake at 350* for about 1 hour and 15 minutes, or until the edges of the souffle are caramel brown and the center is just shy of honey blonde. The center will still jiggle when you move it, this is fine.
CAREFULLY move it from the oven to a cooling rack, do NOT place it on a cold surface such as a marble counter, or it will fall, creating a still delicious but not beautiful cake.
Do not touch it or even look at it for at least two hours. I know, right? Impossible! But seriously, don't touch it! After two hours, cover it and put it in the fridge for at least four hours (or overnight).
TOPPINGS:
For toppings you can mix the remaining 8 ounces of sour cream with a couple tablespoons of sugar, a teaspoon of vanilla, the zest of a lemon and about a tablespoon of the juice from that same lemon, whip it together and glaze the top of the whole cake with it. Sometimes I do that about ten minutes before the cake is done cooking, and I pour that over it and cook it for about ten more minutes. It works either way.
OR
You can take a package of frozen berries (raspberries are my favorite, I love tart) and put them in a sauce pan with a couple tablespoons of sugar and a couple tablespoons of water. Mash it all together on medium heat for about ten minutes and Bob's your uncle! Fresh berry topping! Drizzle it on each piece, not over the whole cake.
RELEASING THE CAKE FROM A SPRING-FORM OR STANDARD CAKE PAN:
SPRING-FORM PAN:
After ithe souffle has sufficiently cooled (two hours on a rack, at least four hours in the fridge) you can release it from the pan. If you use a springform you will slide a thin blade around the sides to release the crust, then carefully release the spring latch and twist the round form from the base leaving the cake in place. You can use hot wet towels to melt the butter, making the release even smoother and simpler.
*See my photos for visual explanation.
STANDARD CAKE PAN:
If you use a standard cake pan you will need some parchment paper and two pieces of cardboard cut in advance to fit the size and shape of the bottom of the pan you use.
After cake has cooled completely and chilled as directed place the parchment it over the top of the cake (yes, it may lift up spots of the surface but you can cover it with topping where it looks bad) and then place one of the cardboard discs over that.
Place the pan in a larger vessel and fill with enough hot water to come almost up to the top of the cake pan, but leaving a safe margin so no water will splash over the lip when you are moving it. Soak it in this VERY hot water for about 30 seconds to melt the butter in the crust on the bottom as well as the sides.
Now very carefully remove the pan from the hot bath and with one hand holding the cardboard in place, flip the pan over and set on counter. Tap it lightly all around and you will hear and feel it drop out. Gently remove the pan, twisting slightly to help it slide off smoothly.
Place the other cardboard disk on the cake and ever so carefully slide it off the counter and onto your hand again, now flip it back to right side up and remove cardboard disk from top. Very slowly peel back the parchment circle and remove from top of cake.
*Sorry I don't have photos for the standard cake pan method, I hope my instructions are clear enough.
Now you can cut and serve, using drizzle topping to cover any unsightly spots. Tah-dah!
Enjoy the fruits of your labor.
