Imen Dridi Joy of Cooking Cheesecake recipe is made with cream cheese, sugar, lime zest, cornstarch, eggs, and key lime juice on a graham cracker crust. It serves 6 and takes about 1.5 to 2 hours to make, including baking and cooling.
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𧥠Why Youâll Love This Cheesecake Recipe:
- Rich and Creamy Texture: The combination of cream cheese, eggs, and key lime juice results in a cheesecake that is exceptionally smooth and creamy, offering a melt-in-your-mouth experience with every bite.
- Perfect Balance of Flavors: The tanginess of the key lime juice perfectly complements the sweetness of the sugar, while the lime zest adds a refreshing citrus note that elevates the overall flavor profile of the cheesecake.
- Easy to Make: Despite its impressive appearance and taste, this cheesecake recipe is surprisingly easy to follow, making it accessible for bakers of all skill levels.
- No Cracking: The use of a water bath during baking and the gradual cooling process helps prevent the surface from cracking, ensuring your cheesecake looks as good as it tastes.
- Satisfying: The dense and creamy texture of this cheesecake makes it incredibly satisfying, even in small portions, ensuring that a little goes a long way in pleasing your sweet tooth.
â What Is Joy Of Cooking Cheesecake Recipe?
Joy of Cooking Cheesecake recipe combines cream cheese, sugar, lime zest, and key lime juice with a graham cracker crust, creating a rich, tangy dessert. Perfectly balanced and creamy, it’s an irresistible treat for cheesecake lovers.
đ Joy Of Cooking Cheesecake Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup white sugar
- 1 tablespoon grated lime zest
- 1 tablespoon cornstarch
- 3 large eggs
- â cup key lime juice
𼎠How To Make Joy Of Cooking Cheesecake
- Mix butter and graham cracker crumbs together. Press into the bottom of a 9-inch springform pan and up some of the sides. Put it away.
- Warm the oven up to 150 degrees C (300 degrees F). Put a small pan on the lower rack and fill it half way with hot water. This will keep the food from cracking.
- Using an electric mixer, mix the cornstarch, sugar, lime juice, and cream cheese in a large bowl until the mixture is smooth and fluffy.
- Put in the eggs one at a time and mix just until it’s smooth. Mix on low as you add the Key lime juice. Mix it all together by hand. If you beat the eggs too much, the cake will crack when it’s baked. Fill the shell with the batter.
- It should be baked in a hot oven for 55 to 65 minutes, or until it’s set.
- Leave the door open at least 4 inches and turn off the oven. Leave the cheesecake in there for 30 minutes. Take it out of the oven.
đ Recipe Tips
- Mixing: When mixing your batter, do so at a low speed to minimize the amount of air incorporated. Too much air can cause the cheesecake to rise too much during baking and then collapse, creating cracks.
- Water Bath: The recipe mentions placing a pan of hot water on the lower rack, which is a form of a water bath. For even more protection against cracking, you can place the springform pan directly in a larger pan filled with hot water, making sure the water comes about halfway up the sides of the springform pan.
- Lime Zest: To maximize the citrus flavor, use fresh lime zest and ensure it’s finely grated to distribute evenly throughout the batter.
- Avoid Overbaking: Cheesecake should be removed from the oven when the center is set but still slightly wobbly. The residual heat will continue to cook the cheesecake as it cools.
- Cooling: Let the cheesecake cool gradually. After turning off the oven and leaving the door ajar for 30 minutes, remove the cheesecake and then let it cool to room temperature on a wire rack before refrigerating. This slow cooling process helps prevent cracks.
- Refrigeration: Chill the cheesecake in the refrigerator for at least 4 hours, but overnight is best. This sets the filling and improves the cheesecake’s texture and flavor.
đĽ What Pairs Nicely With Cheesecake?
Fresh berries, whipped cream, fruit coulis, chocolate sauce, or caramel drizzle pair nicely with cheesecake, enhancing its rich flavor. For drinks, coffee, tea, sparkling wine, or a dessert wine like Moscato complement the creamy texture and taste beautifully.
đ How To Store Leftovers Cheesecake?
- Refrigerator: Cover Leftovers Cheesecake with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days.
- Freezer: Wrap Leftovers Cheesecake tightly in plastic wrap, then aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before serving.
đŤ Can I Reheat Leftovers Cheesecake?
Typically, cheesecake is enjoyed cold or at room temperature, and reheating is not usually necessary or recommended. However, if you’ve stored your cheesecake in the refrigerator and prefer it slightly warmer, simply let it sit out at room temperature for about 30 minutes before serving to take the chill off.
FAQs
What is the secret to a smooth cheesecake?
The secret to a smooth cheesecake lies in the cream cheese it should be at room temperature to ensure it mixes smoothly without lumps. Mixing at a low speed to avoid incorporating too much air into the batter also helps prevent cracks.
Why does my cheesecake crack?
Cheesecakes often crack due to overmixing (which incorporates too much air), sudden temperature changes, or overbaking. A water bath can help minimize cracking by providing a moist and even heat.
How long should I cool my cheesecake before refrigerating?
Allow your cheesecake to cool on a wire rack for at least an hour, or until it reaches room temperature, to prevent condensation from forming when refrigerated. Afterward, refrigerate it for at least 4 hours or overnight to set completely.
How do I prevent my cheesecake from sticking to the pan?
Grease the bottom and sides of the springform pan lightly with butter or non-stick spray. A parchment paper lining can also help the cheesecake release more easily.
How do I achieve a perfectly smooth top?
Yes, you can use a regular cake pan or pie dish, but lining it with parchment paper is crucial for easy removal. Keep in mind that serving will be slightly more challenging than with a springform pan.
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Joy Of Cooking Cheesecake Nutrition Facts
Amount per Serving
- Calories: 531
- Fat: 37g
- Saturated Fat: 21g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 166mg
- Sodium: 361mg
- Potassium: 223mg
- Carbohydrates: 43g
- Fiber: 1g
- Sugar: 32g
- Protein: 8g
- Vitamin A: 27%
- Vitamin C: 28%
- Calcium: 110mg
- Iron: 1mg
Joy Of Cooking Cheesecake Recipe
Description
Joy of Cooking Cheesecake recipe is made with cream cheese, sugar, lime zest, cornstarch, eggs, and key lime juice on a graham cracker crust. It serves 6 and takes about 1.5 to 2 hours to make, including baking and cooling.
Ingredients
Instructions
- Mix butter and graham cracker crumbs together. Press into the bottom of a 9-inch springform pan and up some of the sides. Put it away.
- Warm the oven up to 150 degrees C (300 degrees F). Put a small pan on the lower rack and fill it half way with hot water. This will keep the food from cracking.
- Using an electric mixer, mix the cornstarch, sugar, lime juice, and cream cheese in a large bowl until the mixture is smooth and fluffy.
- Put in the eggs one at a time and mix just until it’s smooth. Mix on low as you add the Key lime juice. Mix it all together by hand. If you beat the eggs too much, the cake will crack when it’s baked. Fill the shell with the batter.
- It should be baked in a hot oven for 55 to 65 minutes, or until it’s set.
- Leave the door open at least 4 inches and turn off the oven. Leave the cheesecake in there for 30 minutes. Take it out of the oven.
Notes
- Mixing: When mixing your batter, do so at a low speed to minimize the amount of air incorporated. Too much air can cause the cheesecake to rise too much during baking and then collapse, creating cracks.
- Water Bath: The recipe mentions placing a pan of hot water on the lower rack, which is a form of a water bath. For even more protection against cracking, you can place the springform pan directly in a larger pan filled with hot water, making sure the water comes about halfway up the sides of the springform pan.
- Lime Zest: To maximize the citrus flavor, use fresh lime zest and ensure it’s finely grated to distribute evenly throughout the batter.
- Avoid Overbaking: Cheesecake should be removed from the oven when the center is set but still slightly wobbly. The residual heat will continue to cook the cheesecake as it cools.
- Cooling: Let the cheesecake cool gradually. After turning off the oven and leaving the door ajar for 30 minutes, remove the cheesecake and then let it cool to room temperature on a wire rack before refrigerating. This slow cooling process helps prevent cracks.
- Refrigeration: Chill the cheesecake in the refrigerator for at least 4 hours, but overnight is best. This sets the filling and improves the cheesecake’s texture and flavor.
