Chase's Cheesecake Supreme - in 9 inch springform?

16 years ago

How would I adjust this recipe for a 9 inch pan? Do I have to?

Cheese Cake Supreme - Chase

Women's Day Encyclopedia of Cooking

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter melted

40 ounces cream cheese (5, 8 oz packages)

1 3/4 cups sugar

3 TBSP flour

grated rind of 1 lemon grated rind of 1/2 orange (I only use lemon)

5 eggs

2 egg yolks

1/4 cup whipping cream

Fruit and glaze

Mix graham cracker crumbs sugar and melted butter. Butter a 10 inch springform pan. Press crumb mix into the bottom of the pan. Let the remainingg ingredients except cream come to room temp. Beat cheese until fluffy. Mix sugar and flour together and gradually mix into the cheese, beating mixture smooth. Mix in grated rinds. Add eggs and egg yolks one at a time beating well after each. Stir in cream. Pour over crust.Cook in preheated 500 degree oven for 10 minutes. Reduce heat to 200 and cook for 1 hour ( NOTE: I always seem to have to cook it longer than this to get it to set properly, usually 1 1/2 hours) Remove from oven, place on rack away from drafts and cool. When cool refrigerate in pan until cold. Remove from pan and place on serving plate. Top with fruit and glaze and refrigerate until serving time.

Notes to self:

Try 475 then 225 see if cooks faster. Also place pan of water under or use Baine Marie. Also run knife around edges about half way through and leave in oven with door open to cool.

Fruit and Glaze.~

Arrange 4 or 5 canned apricot halves around centre of cake(reserve juice). Circle the apricots with canned pineapple wedges, (4 rings quartered) reserve juice. Alternate fresh starwberry halves and green grapes to form outer circle. Mound about 1/3 cup blueberries in the very centre , inside the ring of apricots.To make glaze combine the apricot and pineapple syrups to make 3/4 of a cup. Add 1 TBSP of lemon juice. Combine 1 TBSP cornstarch with 2 TBSP cold water. Add to juices and cook stirring until thickened. Add a drop yellow food colouring if desired. Spoon over fruit.

((Let the cake cool until room temp and then refrigerate. DOn't refrigerate while still warm.))

Thanks!

Stacy

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Comments (24)

lindac
16 years ago
I think it will fit....close but I think it will.
If you have doubts, omit one egg, 3 T sugar and one 8 oz package of cream cheese...and maybe add about 2 teaspoons less cream...but I don't think you will know the difference if you add it all.
Linda C
stacy3
Original Author
16 years ago
thanks Linda! I had to get it going so I just mixed it up as is and poured as much as I could in the pan. I made some little ramekins full of the leftover. :-)

Thanks!
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I found a recipe on line at EatingWell that is pretty similar to Coconut's recipe except it uses greek yogurt (or regular yogurt with some of the whey drained off like for yogurt cheese) in place of half the Neufchatel cheese. I think I'll do that. With only my DH and me at home, we need to have something that is healthier but I don't feel we have to go overboard. The Eating Well recipe uses egg whites instead of whole eggs and uses melba toast and olive oil in the crust. I think I'll use whole eggs and graham crackers because I love a graham cracker crust. I've seen some recipes that use some nuts and two tablespoons of butter in the crust instead of 1/4 cup butter and I think I may do that. I looked at the Cook's Illustrated recipe, but it uses cottage cheese for part of the cheese. I've made a cheese cake with that once before and I wasn't totally satisfied with it. But the fresh strawberry topping from that recipe looks like a winner so I think I'll use that. Lou, I like my cheese cakes dense and creamy I think. I may try your recipe another time. It looks like it is crustless - is that correct? I tested the pan by putting in some water. It leaks out slowly where the two ends of the sides meet. I guess that's pretty hard to avoid. I'm hoping that the cheese cake batter is enough thicker to not leak out.
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lindac
16 years ago
If you filled it to the top....it will over flow!!...So get that vent fan going!!
I have sticky cinnamon bun stiff in one oven and lasagna spillage in the other....and some other sort of schmutz in the micro....EWWW!
stacy3
Original Author
16 years ago
LOL - thanks Linda - you know me so well. so far so good though...
stacy3
Original Author
16 years ago
Here it is pre-fruit topping. Beautiful! This is in my dim evening kitchen - it's really not that dark.

Thanks Sharon for a great recipe. How do I know? I ate the little custard cups full of extra topping. :-)

Stacy
{{!gwi}}
chase_gw
16 years ago
Stacy glad it worked out. I love this recipe. the texture and taste!

Did you cook with a water bath and did you lowere the remp?
stacy3
Original Author
16 years ago
Sharon, I put a pan of water in the oven but didn't set the cheesecake in it. And I did the 475 and 225. Look how beautifully it worked! I hate to cover it!

you're right - the lemony taste is extraordinary.
chase_gw
16 years ago
Yes it is gorgeous Stacy , you did great!!! I recall when I served you this dish it was not quite so gorgeous...it needed the toppings. LOL I haven't made it lately and was curious to see if the reduced temps and water bath would work. Clearly it did.

I find the taste of the lemon to be almost a teaser. By that I mean it gives the cake a little "something" but it's not at all a lemon cheesecake.
stacy3
Original Author
16 years ago
yep, perfect description!!!!! My MIL will be sooo impressed!
lindac
16 years ago
And it didn't even over flow!! Beautiful!!
annie1992
16 years ago
Wow, that IS beautiful. The one Elery made for Christmas cracked. A lot. So much we covered it with sweet cherry jam, LOL.

It wasn't as pretty as yours, that's for sure.

Annie
chase_gw
16 years ago
Stacy don't forget to show it to us all dressed!
stacy3
Original Author
16 years ago
oh yea!!! Here it is!!! - Was!!!

This is such a delicious cheesecake with a hint of lemon - and the texture is amazing.

Thanks again Sharon - Can't believe it took me this long to make it, but I"ll be doing it again for sure.

I read it wrong and didn't get pineapple rings and got red grapes instead of green, but it all worked!

{{!gwi}}

Everyone was properly impressed even before they tasted it - but after - wow!
Stacy
fenworth
16 years ago
I'm probably posting way too late to get help, but an hour has passed right NOW and I used Stacy's temps and I realized I have no idea what "done" is supposed to look like. Do I cool in the oven with door open as Stacy suggested (but I don't know if she did) or what?

One large crack by the way... guess it's getting topped. Reminds me of my next question - the apricot halves have skin on them. Do I peel?
stacy3
Original Author
16 years ago
oh gosh James - hope I can help.

let's see. I did cool in the oven. I had a difficult time with timing as mine was in the wrong size pan??? It was only slightly "jiggly" in the middle.

I think you should skin the halves. My canned ones did not.

Sorry! I'm postin now and will bring it back up to read again to see if I anxwered everything!
anney
16 years ago
I've found that a cheesecake is more likely to crack if it has air in the batter (it expands when it cooks) and if it's cooked too fast.

What I do is mix the ingredients just until they're blended, and not a second more, then cook it at 225 or 300. For my preference, it's done when the outside of the cheesecake is set but the center (2-3" in diameter) still jiggles when you tap the side of the springform with the flat of your fingernail. The larger the area of "jiggle", the creamier the cheesecake will be when it cools.

Then I carefully remove it from the oven. The center of the cheesecake finishes cooking from the heat around the sides. This makes a creamy but set cheesecake. To have it more NY style (cakey), you need to bake it a little longer.

I haven't had one crack in years doing this -- incorporating as little air as possible while mixing, cooking very slowly, and removing it when the center is still jiggly. And I should say this works only if you like creamy cheesecakes. I don't know how to prevent cracking if you want it "well-done"!
stacy3
Original Author
16 years ago
oh, I think I did, but will remain online for a few more mins to see if you need anything else...it is truly delish!!!
anney
16 years ago
Stacy

Your finished cheesecake is gorgeous. How was the glaze? You arranged the fruits first and THEN poured the glaze over them? That sure makes more sense than glazing the fruit first (my usual order)!
ritaotay
16 years ago
Move over AnnT, Stacy is taking center stage... LOL

Fantastic pic! You've got me slobbering all over the keyboard... Save me a piece, I'm on my way over... LOL

Rita
fenworth
16 years ago
Thanks Stacy! I "had a feeling" and turned the heat back on for just a bit. The crack is ever deeper but based on the part in the ramekin (I also had a 9") it will at the very least taste good! I'll be skinning and topping in a bit. Right now I'm frying Marilyn's salmon cakes....
stacy3
Original Author
16 years ago
lol is right rita - :-) !!!!!!!!

thank you though.

anney, thanks - the glaze was great - a bit tangy on its own but perfect with the entire thing. Yes, I arranged the fruit and then a bit later put the cooled glaze on it.

sorry! (I am too) I left the leftovers at my MIL's!!!!!! I could go for a piece now - but it was another 5 hr drive home...:-(

Stacy
chase_gw
16 years ago
Gorgeous Stacy!

James sorry about the crack. That has happened to me too. I agree that overmixing and overcooking are the culprits. Just cover it no one will be the wiser.

Hope it tastes OK!
wizardnm
16 years ago
OMG, I'm now craving cheesecake, 2 min. ago it was bread, before that Santa's Helpers cookies and then it was onion soup....is there no end in site? I've been gone a few days and trying to catch up...I'm going to gain 10lbs!

Now I'm afraid to peek at Marilyn's New Years cookies....

Nancy
fenworth
16 years ago
Sharon - Yeah I beat the carp out of it. Probably my issue. Covered it looks great though. Maybe not as nice Stacy's but close!

Chase's Cheesecake Supreme - in 9 inch springform?

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