Abbey's Infamous Cheesecake

By polloazul

Helen's Kitchen Notes: For the cheesecakes baked in individual dessert rings, I lined them with parchment paper and wrapped them around a couple of layers of foil to prevent leaking since they were to be baked in a water bath. Just don't be shy with the foil or you will have some leakage. I lowered the oven to 275F (convection) and baked them for the same amount of time. I also baked all the jars and cups in a water bath at 275F. The possibilities are endless with such an easy going recipe thus I including the recipe as given by the host and my variations and tips at the end.

Ingredients

• crust:
• 2 cups / 180 g graham cracker crumbs
• 1 stick / 4 oz butter, melted
• 2 tbsp. / 24 g sugar
• 1 tsp. vanilla extract
• cheesecake:
• 3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
• 1 cup / 210 g sugar
• 3 large eggs
• 1 cup / 8 oz heavy cream
• 1 tbsp. lemon juice
• 1 tbsp. vanilla extract (or the innards of a vanilla bean)
• 1 tbsp liqueur, optional, but choose what will work well with your cheesecake

Details

Adapted from mytartelette.com

Preparation

Step 1

Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

Variations I used:
For the strawberry lava center: cook down 1 cup of clean strawberries with 1/4 cup of sugar and 1 tablespoon of lemon juice. Strain and cook the syrp until reduced by half. Let cool. Spoon some cake batter over the crumb crust, add some strawberry juice and seal with more batter.

For the peanut butter cheesecake: I added 1/3 cup of peanut butter to 1/4 of the recipe and added 3 tablespoons of heavy cream to make sure the batter would remain smooth.

For the chocolate gananche: I heated up 1/3 cup of heavy cream over medium heat and poured it over 2/3 cup of bittersweet chocolate. Let stand 2 minutes and stir to smooth.

For the cheesecake in souffle cups: I just buttered the cups and baked them without the crust which I sprinkled later on with some chopped pistachios.

For the cranberry topped ones: I poured some crumb crust at the bottom of glass jars, topped with the batter and baked them like that. Once cooled I added the cranberry compote that I made by cooking 2 cups of frozen cranberries with 1/4 cup of sugar, a dash of cinnamon and some lemon juice.