Saturday, January 3, 2009

Dorie's Tall and Creamy Cheesecake

I have made this cheesecake twice. Once for Passover with a coconut macaroon crust and again on Christmas Eve with a graham cracker crust. It is a great cake...both times I added a Tablespoon or so or lemon juice to the batter. It gave it a nice freshness. I served it with a raspberry sauce on Christmas and with macerated strawberries at Passover...
This recipe is most definitely a keeper. The top has come out pristine and without a crack both times for me....and that is a very good thing! The first time I made it I used all sour cream and the second I used half sour cream and half heavy cream. Both were great, the texture a little bit different the second time round.

The first time I baked this in a 9 inch springform pan and the second in a Magic-Line Cheesecake pan. Both worked well. I had more crust with the graham crackers. With the macaroons I just used a can of Maneshewitz coconut macaroons and whirred them in the processor and pressed into the pan. No additional fat...

Tall and Creamy Cheesecake: A Basic

- makes 16 servings -
Adapted from Baking From My Home to Yours, by Dorie Greenspan


For the crust (omit the crust for Passover or see above):*
*use Passover macaroon crumbs (or proceed with making the graham cracker crust or can use chocolate cookie crumbs)
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

To make the crust:
1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn't have to be a precision job. Put the pan in the freezer while you preheat the oven.

3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

4. Reduce the oven temperature to 325°F.

To make the cheesecake:
1. Put a kettle of water on to boil.

2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

3. Put the foil-wrapped springform pan in the roaster pan.

4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

7. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

Serving: Remove the sides of the springform pan—I use a hairdryer to do this (use the dryer to warm the sides of the pan and ever so slightly melt the edges of the cake)—and set the cake, still on the pan's base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.

Storing: Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It's best to defrost the still-wrapped cheesecake overnight in the refrigerator.

Here is a picture of the Passover Cheesecake with the Macaroon Crust....


  1. Linda, those are two of the prettiest cheesecakes I've seen.
    I've heard such good things about this recipe, I must try it soon.

    Thank you for the tip about using macaroons for the crust, that's brilliant!

  2. Thanks works for Passover...actually Dorie suggested it on her blog. But I decided that they did not need any additional fat.
    I just ground them up and pressed them in...worked well... and the little coconut flavor was nice.

    Next time I think I will make this with a chocolate cookie crust....

    L xoxox