The Cheesecake Bible Review Plus 2 Delicious Recipes!

Cheese cake lovers unite! The Cheesecake Bible is here to make all of your delicious dessert fantasies a reality.

Sweet or Savory?

New from Robert Rose, author and culinary teacher George Geary has over 300 sweet and savory recipes for cakes and so much more.  Wehther you are a seasoned professional or a enthusiastic novice, You are going to love The Cheesecake Bible.

With humor and for the love of cheesecake, we are taken on a delicious ride of so many different recipes. George Geary was a pastry fhef for hit sitcoms and was the first award winning pastry chef for the Walt Disney Company at Disneyland.  The Cheesecake Bible Second Edition is guaranteed to impress you and all of your lucky guests who will sample you delicious desserts.

Robert Rose is generous enough to include TWO delicious free recipes from The Cheesecake Bible Second Edition so your whole family can enjoy! Get ready to drool over the Blue Ribbon Cheesecake and The Caramel Pecan Cheesecake.

Courtesy of The Cheesecake Bible Second Edition by George Geary 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

 

Image credit: Colin Erricson

 

 

Blue Ribbon Cheesecake

I have won numerous awards with this recipe, also affectionately called “Patty’s Favorite Cheesecake” after my mom, my biggest fan.

  • Preheat oven to 350°F (180°C)
  • 9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides

Crust

11⁄4 cups   graham cracker crumbs, store-bought.    300 mL
1⁄4 cup       unsalted butter, melted                                    60 mL

Filling

2 lbs           cream cheese, softened                                  1 kg

11⁄4 cups   granulated sugar                                              300 mL

4                large eggs, at room temperature                      4

3 tbsp        freshly squeezed lemon juice                          45 mL

1 tsp          vanilla extract                                                   5 mL

 Blue Ribbon Cheesecake Topping

1⁄2 cup       sour cream                                                       125 mL

1⁄4 cup       granulated sugar                                              60 mL

1 tbsp        freshly squeezed lemon juice                          15 mL

1⁄2 tsp        vanilla extract                                                   2 mL

Decoration

2 cups        fresh strawberries, sliced                                 500 mL

  1. Crust: In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
  2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice and vanilla.
  3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.
  4. Topping: In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
  5. Decoration: Top with sliced strawberries when completely chilled.

Serves 10 to 12

Caramel Pecan Cheesecake

 

A childhood fondness for turtle candies, with crunchy pecans wrapped in rich caramel, inspired this decadent cheesecake.

  • Preheat oven to 350°F (180°C)
  • 9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides

 Caramel Pecan Cheesecake Crust

11⁄4 cups   chocolate cookie crumbs, store-bought.     300 mL
1⁄4 cup       pecans, toasted and ground                            60 mL
1⁄4 cup       unsalted butter, melted                                    60 mL

Filling

1 cup         soft caramels                                                   250 mL

2 tbsp        evaporated milk or whipping (35%) cream       30 mL

6 oz           bittersweet chocolate chunks                           175 g

1 lb            cream cheese, softened                                  500 g

1 cup         sour cream                                                       250 mL

1⁄2 cup       granulated sugar                                              125 mL

3                large eggs, at room temperature                      3

1 tsp          vanilla extract                                                   5 mL

1 cup         pecans, toasted and chopped                          250 mL

  1. Crust: In a bowl, combine cookie crumbs, ground pecans and butter. Press into bottom of cheesecake pan and freeze.
  2. Filling: In a small saucepan over low heat, melt caramels
    in evaporated milk, stirring frequently, until smooth. Reserve about 3 tbsp (45 mL); cover and refrigerate. Pour remaining caramel mixture over frozen crust, spreading evenly and leaving a 1⁄2-inch (1 cm) border uncovered. Sprinkle chocolate chunks over caramel. Set aside.
  3. 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.
  4. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
  5. Decoration: Reheat reserved caramel mixture in the microwave (or in a small saucepan over low heat) until melted. Drizzle over cake.
" data-link="https://twitter.com/intent/tweet?text=The+Cheesecake+Bible+Review+Plus+2+Delicious+Free+Cheesecake+Recipes%21&url=http%3A%2F%2Fthebabyspot.ca%2Fthe-cheesecake-bible-review-plus-2-delicious-free-cheesecake-recipes%2F&via=">">Tweet
66 Shares