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The Cheesecake Bible

Create Amazing Cheesecakes for Christmas

Cheesecake is one of my all-time favorite desserts. For years I thought if I wanted to eat a really tasty cheesecake, I had to order a slice from a local diner or pick one up at the market. I couldn't have been more wrong.

Making cheesecake can be as hard or as simple as you want to make it. I love no-bake cheesecake for a light fluffy treat after a nice meal and often make my favorite Cookies and Cream Cheesecake.

Well you can imagine my excitement when I learned about the new Cheesecake Bible. I couldn't wait to share it with you. George Geary takes you step-by-step through creating the most delightful cheesecake recipes found anywhere. No need to wait any longer, now you can create world-class dessert in your very own kitchen.

The Cheesecake Bible

by George Geary

Who doesn't relish the creamy delight of cheesecake? Yet many have still to discover the ease of making one at home. The Cheesecake Bible (Robert Rose, October 2008, $24.95) by acclaimed baking instructor George Geary shows readers that cheesecake is both easy and fun to make at home, and includes 200 delectable cheesecake recipes to get started.

The Cheesecake Bible includes recipes for every kind of traditional cake a baker could desire: fruit, vanilla, chocolate, citrus, and nut cakes. The book also features recipes for innovative savory treats and no-bake delights for days when it's too hot to turn on the oven. These easy-to-follow recipes include:

The book also teaches readers how to dress their cheesecake up with an entire section devoted to toppings like Fresh Strawberry Sauce, Marshmallow Sauce, Port Wine Berry Compote, and more. With its extensive baking tips and techniques and outstanding color photographs, The Cheesecake Bible is destined to become the one-stop guide to everything cheesecake.

About the Author

George Geary teaches baking techniques in more than 100 cooking schools across North America every year. A regular contributing editor to magazines and newsletters, he has also been the pastry chef and production manager for the Walt Disney Company and the Marriott Corporation. His previous cheesecake book, 125 Cheesecake Recipes has more than 100,000 copies in print; this is his fifth book. George lives in Corona, CA.

The Cheesecake Bible
ISBN: 978-0-7788-0192-4


Sample Recipes from The Cheesecake Bible


Blue Ribbon Cheesecake

Chocolate Cheesecake

I have won numerous awards with this recipe, also affectionately called "Patty's Favorite Cheesecake" after my mom, my biggest fan.

Serves 10 to 12

Ingredient List:

Crust
Filling
Topping
Decoration

Directions:

Preheat oven to 350°F (180°C) and prepare a 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

Crust

In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

Filling

In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice and vanilla.

Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

Topping

In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

Decoration

Top with sliced strawberries when completely chilled.

Tips

Zest lemons and limes before juicing and freeze the zest for another recipe. This cheesecake freezes well for up to 4 months before decorating. Defrost in the refrigerator the day before use and then decorate.

Variation

If fresh berries are not available, spread 1 cup (250 mL) strawberry preserves on top.


Lemongrass Cheesecake

Lemongrass Cheesecake

Combining lemongrass and coconut milk with cheesecake creates a fusion that would be fun to serve after a Pacific Rim meal.

Serves 10 to 12

Ingredient List:

Crust
Filling
Decoration

Directions:

Preheat oven to 350°F (180°C) and prepare a 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

Crust

In a bowl, combine cookie crumbs, pecans and butter. Press into bottom of cheesecake pan and freeze.

Filling

In a saucepan, cook lemongrass and coconut milk over medium heat until milk starts to bubble. Strain milk and discard lemongrass. Set aside.

In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add whole eggs and egg yolks, one at a time, beating after each addition. Mix in coconut milk and vanilla.

Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

Decoration

Ice top of cake with Classic Whipped Cream Topping or pipe rosettes around top of cake, if desired. Sprinkle with toasted coconut.

Tips

Lemongrass can be found in Asian markets and some supermarkets, often where the fresh herbs are displayed.

Coconut is often burned by pastry chefs. To avoid crying over burnt coconut, follow this technique. Spread coconut in a single layer on a baking sheet. Bake in a 350°F (180°C) oven for 3 minutes. Check the coconut and stir. Set the timer for another 3-minutes. Repeat until coconut is lightly browned.

Variation

Substitute whipping (35%) cream for the coconut milk.


Orange Honey Ricotta Cheesecake

Orange Cheesecake

The flavors of honey and oranges combine to make a great dessert. If you can find orange honey, by all means use that for the honey in the recipe.

Serves 10 to 12

Ingredient List:

Crust
Filling
Decoration

Directions:

Preheat oven to 350°F (180°C) and prepare a 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

Crust

In a bowl, combine graham cracker crumbs, butter and honey. Press into bottom of cheesecake pan and freeze.

Filling

In a mixer bowl fitted with paddle attachment, beat ricotta cheese, cream cheese and honey on medium-high speed until very smooth, for 3-minutes. Add whole eggs, one at a time, beating after each addition. Stir in yogurt, orange juice concentrate, orange zest, cornstarch and salt. Set aside.

In a clean mixer bowl fitted with whip attachment, whip egg whites on medium-high speed until stiff but not dry peaks form. Fold into cream cheese mixture carefully so as not to deflate the mixture.

Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 50 to 60 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6-hours before decorating or serving.

Decoration

Remove white pith and peel from oranges and cut into very thin slices. Arrange slices on top of cake. In a small saucepan over low heat, heat honey. Using a pastry brush, brush hot honey over orange slices. Chill before serving.

Tips

To drain ricotta, place a fine-mesh strainer over a bowl, place the cheese in the strainer and let stand in the refrigerator for at least 1 hour or overnight. Room temperature egg whites yield a much higher volume than cold whites. Save extra egg yolks in a small bowl in the refrigerator for up to 2 days by covering them with water and sealing tightly with plastic wrap. To freeze, sprinkle salt or sugar over the yolks in water.

Recipes from The Cheesecake Bible by George Geary
(Robert Rose, Inc.; October 2008; $24.95/trade paperback)







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