News From The Cold Cellar

How To Make A Cheesecake
September 30



2 cups

Pulse in food processor until fine crumbs


Substitute any for 1 pkg (8 oz) cream cheese


Choose up to 2


Choose up to 4 for a total of

2 tsp ground




Up to 3, optional

Graham Crackers

Vanilla wafers

Chocolate wafers



Any of these options can also be gluten-free


10 oz melted, cooled chocolate

8 oz white chocolate

1¼ cup fruit puree

8oz marscapone

1 cup ricotta

¾ cup dulce de leche, sour cream or crème fraiche

1 cup pumpkin puree


½ cup peanut butter

½ cup mini chocolate chips

2 ½ tsp instant coffee

3 Tbsp liqueur

2 Tbsp fresh grated ginger, lime/lemon/orange zest

Nutmeg (½ tsp)

Cloves (½ tsp)



Caramel Sauce

Glazed Fresh Fruit


Burnt Sugar

Chopped toasted nuts

Choc. Espresso beans

Crushed amaretti

Icing sugar

Lemon curd

Cocoa powder

Whipped cream

Chocolate shavings

Fresh fruit

Step 1. Cover springform pan with aluminum foil

  1. Use a large square of heavy-duty foil.
  2. Take 2 pieces and stack one on top of the other. Fold a 2 cm pleat along the bottom edge of stacked foil. Repeat and fold 2 more pleats to ensure a tight seal.
  3. Open foil into a large square and place your pan in the centre. Wrap the edge of your springform pan with foil. Repeat with another sheet of foil

 Step 2. Make The Base

  • 2 cups  cookie crumbs
  • 3 tbsp   granulated sugar
  • 7 tbsp   unsalted butter,
  1. Position rack in the centre of the oven and heat oven to 375°F
  2. In a medium bowl, combine cookie crumbs and sugar; add butter and stir until evenly moist and clump together slightly. Transfer to a 9-inch springform pan and press evenly onto the bottom and about 2-inches up the side of the pan.
  3. Bake 9 to 12 minutes or until the crust is fragrant and slightly darkened. Let the pan cool on a rack. Reduce oven temperature to 300°

Step 3. Make The Filling

  • 4  pkg (8 oz each) cream cheese, room temperature, or 3 plus one add-in
  • 2 tbsp  all-purpose flour, rice flour or cornstarch
  • Pinch salt
  • 1 ¼ cup granulated sugar
  • 1 tbsp  vanilla
  • 4  large eggs, at room temperature
  1. In a stand mixer, fitted with a paddle blade, beat cream cheese (and addition if using), flour and salt on medium speed, scraping down sides of bowl and paddle until very smooth and fluffy, about 5 minutes. (Make sure cheese has no lumps).
  2. Add sugar and continue beating until well blended and smooth. Add vanilla (and any flavourings and spices if using) and blend 30 seconds.
  3. Add eggs, one at a time, beating just until blended. (Don’t overbeat, once eggs have been added or cheesecake will puff too much and crack as it cools.) Pour the filling into the prepared crust.

Step 4. Bake the Cake

  1. Place wrapped cheesecake in a shallow sided roasting pan. Place in preheated oven. Pour in enough boiling water to come about 1-inch up the side of foil-wrapped springform pan.
  2. Bake until the centre jiggles like Jell-o when nudged, about 55 to 65 minutes. The cake will be slightly puffed around the edges and the centre will still look moist. Set on a rack and cool completely.
  3. Run a knife around the inside of the cake pan to prevent cracking. Let stand until water cools, about 30 minutes. Remove pan from water and discard foil.
  4. Cover and refrigerate until well chilled, about 8 hours and up to 3 days. (The cake can also be frozen for up to 1 month. To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)

Step 5. Top and Serve

  1. Unclasp and remove the side of the springform pan and run a long thin metal spatula under the bottom crust. Carefully side the cake onto a flat serving platter.
  2. Add your topping and or garnishes, if using.

To cut, run a thin knife under hot water, wipe it dry and cut the cake into slices, heating and wiping the knife after every slice.

RECIPE FROM OUR KITCHEN: Pumpkin Ginger Cheesecake

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