Cheesecake — Always A Crowd Pleaser

When it comes to dessert, cheesecake is a perennial favorite, partly because it's best when made ahead of time, and partly because — well — who doesn't love it?

In The Early Show's "Five Minute Cooking School" Thursday, cookbook author and cooking teacher Tori Ritchie served up recipes for the classic dessert.

She gave the lesson in the flagship store in Manhattan of specialty home furnishings retailer and The Early Show partner Williams-Sonoma.

RECIPES

BLUEBERRY CHEESECAKE

When using an aluminum spring-form pan, it's best to wrap aluminum foil around the outside. This helps prevent the edges of the cake from cooking too quickly. Because the foil's shiny surface reflects the heat, the cheesecake will cook more evenly.

2 cups shortbread cookie crumbs
1 Tbs. plus 2 cups granulated sugar
2 Tbs. unsalted butter, melted
5 packages (each 8 oz.) cream cheese, at room temperature
5 eggs
3 cups blueberries
Confectioners' sugar for dusting

Position a rack in the center of an oven and preheat to 325°F. Lightly butter a 10-inch springform pan. Cover the outside with aluminum foil, shiny side out.

In a medium mixing bowl, stir together the cookie crumbs, the 1 Tbs. sugar and the butter until well blended. Press the crumb mixture into the bottom and 1/2 inch up the sides of the prepared pan. Refrigerate until ready to use.

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on high speed until smooth and creamy, 3 to 5 minutes. Reduce the speed to low, gradually add the 2 cups sugar and continue beating, occasionally scraping down the sides of the bowl, until smooth, 2 to 3 minutes. Beat in the eggs one at a time, beating well after each addition and occasionally scraping down the sides of the bowl, until the mixture is smooth and creamy, 2 to 3 minutes more.

Pour the filling into the prepared pan, spreading the mixture evenly to the edges. Scatter 1 cup of the blueberries over the top and bake until the filling is just set (it will still be a little loose in the center), 1 hour to 1 1/4 hours.

Transfer the pan to a wire rack and cool the cheesecake to room temperature, at least 1 hour. Refrigerate until chilled, at least 4 hours, before serving.

CAPPUCCINO CHEESECAKE

For the crust:
16 Tbs. (2 sticks) cold unsalted butter, cut into small pieces
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1/4 cup rice flour
1/2 cup cocoa powder
Large pinch of salt

For the cheesecake:
1 1/2 lb. cream cheese, at room temperature
1 cup granulated sugar
4 eggs
1 lb. sour cream
2 Tbs. instant espresso powder, preferably Medaglia D'Oro

For the glaze:
1/2 cup firmly packed dark brown sugar
8 Tbs. (1 stick) unsalted butter
1/4 cup heavy cream

Cocoa powder for dusting

To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the butter, granulated sugar, all-purpose flour, rice flour, cocoa powder and salt. Mix on low speed until the dough comes together. Roll out the dough into a 9-inch round. Pat the dough into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes or as long as overnight.

Preheat an oven to 300°F.

Bake the crust for 30 minutes. Let cool completely.

To make the cheesecake, have a pot of hot water ready. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until smooth. Add the eggs 1 at a time, beating well after each addition. Stir in the sour cream and espresso powder and mix until smooth.

Spread the batter evenly over the crust. Place the springform pan in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 1/4 to 1 1/2 hours. To test for doneness, gently shake the pan; the cheesecake should be set from the center to the edges but not dry.

Transfer the pan to a wire rack and let cool for 30 minutes, then refrigerate until chilled throughout, about 1 hour.

To make the glaze, in a small, heavy saucepan over low heat, combine the brown sugar, butter and cream. Heat until the sugar dissolves, then increase the heat to high and bring to a boil. Reduce the heat to medium and cook, stirring constantly, until thick and smooth. Let cool to room temperature.

When ready to serve, remove the cheesecake from the refrigerator and transfer to a large serving plate. Cut with a hot, dry knife. Drizzle slices with the caramel glaze and dust with cocoa powder.

Serves 8 to 10.

Adapted from Williams-Sonoma TASTE Magazine (Spring 2002)

BRULEED MINI-CHEESECAKES

Traditionally used to caramelize sugar on crème brûlée, a culinary torch is also handy for creating a crispy caramelized topping on individual cheesecakes.

1/2 cup graham cracker crumbs
2 Tbs. unsalted butter, melted
2 Tbs. plus 1/3 cup granulated sugar
12 oz. cream cheese, at room temperature
2 eggs
1/4 cup heavy cream
6 tsp. superfine sugar

Preheat an oven to 325°F. Lightly butter the wells of a mini cheesecake pan or a mini-muffin tin.

In a bowl, combine the graham cracker crumbs, butter and the 2 Tbs. granulated sugar and stir until blended. Divide the mixture among the prepared wells. Using the bottom of a shot glass or other small glass, press the mixture evenly into the bottom of the wells. Bake the crusts for 10 minutes. Transfer the pan to a wire rack and let cool.

Reduce the oven temperature to 275°F.

In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese and the 1/3 cup granulated sugar and beat on low speed until smooth, scraping down the sides of the bowl often. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the cream and beat until blended. Pour the filling into the crusts, dividing it evenly among the wells.

Bake until the filling is set, 15 to 20 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving.

Just before serving, sprinkle about 1/2 tsp. of the superfine sugar evenly over each cheesecake. Using a culinary torch, melt the sugar according to the manufacturer's instructions. Remove the cheesecakes from the pan and serve immediately. Makes 12 mini cheesecakes.

Williams-Sonoma Kitchen