Shavuot Recipe Index and Top Cheesecake Baking Tips

Top 10 Quarantine Cooking Tips
May 5, 2020
Sourdough Challah
May 19, 2020
classic cheesecake

Sweets- Cheesecakes and MoreBerry tart

Sweet Noddle Kugel

Profiterole Ice Cream Sandwiches

Key Lime Cheesecake Squares

Cheesecake Mousse Trifles

Caramel Vanilla Cheese Cake

Lemon Mousse and Berry Tart

Chocolate Cheesecake

Crustless Ricotta Cheesecake

Blintz pastries

Cannelés

Recipes in The Holiday Kosher Baker – message me to order

Caramelized Mocha and Vanilla Bean Napoleons

Mille Crepe

Brioche challah

Cheese Danish

Kouigh Amman

Cheese Babka

Cream Cheese Flan

White Chocolate Mousse Cake

Homemade Candy Bars

Pecan Sticky Buns

Savory

Seared Tuna with Olives and Capers

Dry rub salmon

Pasta siciliana

Potato Gnocchi with Pink Sauce

Kale Caesar salad

Mango coleslaw

TOP CHEESECAKE BAKING TIPS

  1. Use full fat cream cheese and whole milk ricotta
  2. Philadelphia cream cheese really is the best and let sit until it is at room temperature before using
  3. Use any kind of cookies and crush into small pieces, but not completely pulverize them
  4. Mix in a stand mixer with the beater, unless otherwise directed
  5. Line your springform pan with foil and then a parchment circle – place the pan bottom on top of a piece of parchment paper on your counter and trace a circle around the bottom of the pan. Cut out the circle and set aside. Place a large piece of foil on top of the bottom of the pan and fold the excess foil under the pan. Attach the sides of the pan, lock in place and then take the part of the foil that you folded under the pan and wrap it up the sides of the pan.
  6. For creamy New York-style cheesecake, bake in a water bath
  7. Bake until the center remains a little jiggly
  8. Let it cool completely before placing in the refrigerator overnight
  9. For perfect slices, warm a knife to slice and clean with hot water between slices
  10. If the top isn’t perfect, cover with berries or a sauce