ELI'S CHEESECAKE CO. 'ALMOST' ORIGINAL
PLAIN CHEESECAKE (HOME VERSION)
Source: Eli's Cheesecake
From: Courier-Journal.com, Cooks Corner by Liz Reiter, Nov. 20, 2002
Some things in life come with no guarantees. Cheesecake is one. Everyone hates to see cracks, but they are an unfortunate fact of life.
Back when I was an inexperienced cook, I had an 80 percent success rate in producing a crack-free cake.
Now that I've read the experts, sat through the classes and experimented with the theories . . . I still have an 80 percent success rate.
Admittedly, it's probably me, rather than the experts, classes or theories, at fault. So, in random order, here are the top theories on why cheesecakes crack.
Keep in mind, however, that implementing a "foolproof" course of action is rarely as much fun as trying to beat the odds. So take a risk. Try the recipe. Test the theories. And, if your cheesecake still cracks, spread the top with a little sweetened sour cream.
1. Cracks form when the batter is beaten too long. The idea is that beating incorporates air, which will expand during baking (as it heats). Thus the cheesecake will rise, then fall as it cools. Too long, however, is a fairly relative concept.
Aim for a thoroughly combined mixture, and keep the mixer at a medium to medium-high speed. Use only room-temperature cream cheese, to avoid unsightly white lumps.
2. Cracks form when the oven air is too dry. There are two methods used to add moisture to the air. The simplest one is to fill a roasting pan with hot water and place it in the oven with the baking cheesecake.
It's slightly more difficult to use a water bath. However this method, as an added advantage, also cooks the cheesecake more gently.
To make a water bath, wrap the bottom of the filled cheesecake pan with several layers of aluminum foil and place it in a larger baking or roasting pan. Place both pans on the oven rack, fill the larger pan with about an inch of hot water and bake.
Resulting cheesecakes are meltingly smooth and creamy. However, there is a downside.
Although I've read at least three very credible sources who describe this method as "foolproof," I have also proven on at least two occasions that it's not. Sometimes water slops over the edges of the foil and leaks into the cheesecake's crust.
3. Cracks form when the cheesecake cools too quickly. Leaving the fully baked cheesecake in the turned-off oven, with the door cracked, is believed to slow the cooling process and prevent cracks.
4. Cracks form when the cheesecake is overbaked. Cheesecakes are done when tapping the pan jiggles a 3-inch circular area in the middle, while the edges are set. An inexperienced cook (and I've done this) will refuse to take the cheesecake out of the oven until it's completely set. At this point, it's over-baked, often sporting cracks that may not otherwise have made an appearance
ELI'S CHEESECAKE CO. 'ALMOST' ORIGINAL PLAIN CHEESECAKE
The company provided a home version of the recipe they use to prepare their commercially sold cheesecakes.
Eli's cheesecakes are dense, with a lightly browned top. I couldn't reproduce the browned effect in my kitchen oven, but I loved this thick, heavy version just the same.
It's easiest to make the cookie crust on Day One, then mix and bake the cheesecake filling on the second day.
THE COOKIE CRUST:
6 ounces (3/4 cup, or 1 1/2 sticks) unsalted butter
1/2 cup powdered sugar
1 1/2 cups all-purpose flour, sifted
Pinch salt
1/2 teaspoon vanilla extract
THE FILLING:
3 packages (8-ounces each) cream cheese, softened to room temperature
3/4 cup sugar
1 tablespoon all-purpose flour
2 eggs
1 egg yolk
1/2 cup sour cream
1 teaspoon vanilla extract
Pinch salt
TO MAKE THE CRUST:
Heat oven to 350 degrees.
Beat butter and powdered sugar with an electric mixer (preferably one fitted with a paddle attachment) until light and pale yellow. Slowly mix in flour and salt. Add vanilla; mix until smooth. Wrap dough in plastic and refrigerate at least 2 hours.
Roll dough on a lightly floured surface until 1/4-inch thick. Using the bottom insert of an 8-inch springform pan, cut an 8-inch round to fit pan. Place in pan and assemble springform sides. (I placed leftover scraps on a cookie sheet and baked them with the crust to make tasty butter cookies).
Bake crust 5 minutes. Reduce heat to 325 and bake 10 minutes longer, or until edges begin to brown. Remove from oven and cool completely, at least 3 hours, at room temperature.
TO MAKE THE FILLING:
Heat oven to 350 degrees F.
With an electric mixer set on medium speed, beat cream cheese, sugar and flour until light and creamy. Beat in eggs and egg yolk, one at a time, beating between each addition. Stop mixer occasionally to scrape down bowl sides. Add sour cream, vanilla and salt. Beat again, scraping down bowl sides, until mixture is very smooth.
Pour mixture into prepared crust. Bang pan against counter and smooth top with a spatula, to help any trapped air escape.
Place pan on cookie sheet. Bake about 45 minutes, or until cake is firm around edges and a 3-inch-round area in center barely jiggles when the pan is tapped.
Turn off oven, crack door open and cool 1 hour. Remove from heat and cool thoroughly at room temperature. Refrigerate overnight to allow cheesecake to set up before serving.
Serves 12.
