Cheesy sweet treats

Everyday Kitchen -

If your idea of cheesecake is opening a boxed mix, or maybe the mousse-like chilled version that tastes more like custard than cake, stay with me because today's recipes blow those cheesy old choices right out of the kitchen.

First, a couple of cheesecake tricks. Beat the cheese, not the eggs. Once those eggs go in, the more air you incorporate, the higher the mixture will soufflÉ in the oven, and the harder it will inevitably fall. You are also more likely to get cracks in the top. Cracks can also happen if the sides stick, so grease the pan very well.

The other big challenge for many cooks is taking it out of the oven just before it's done, and letting it finish cooking as it cools. If the middle doesn't jiggle a little, it's overbaked - another cause of cracks in the top - and your cake will be dry and mealy, especially the New York style.

Use real butter rather than margarine in the crust, and taste the crumbs first, because if they're stale they will ruin the entire cake. And use full-fat cream cheese, please, unless the recipe specifically calls for something else.

Lay the springform pan inside another pan or wrap it in foil to prevent butter from leaking out and burning in your oven.

And finally, you've spent all this time and money on the perfect product, then you hack it up? Pick your sharpest knife and have a tall glass of hot water and a paper towel standing by. After every cut - and take your time, of course - dip the knife and wipe it clean.

Classic New York Style Cheesecake

This is the one you serve in thin, cold slices with your best coffee to your best friends on a weekend afternoon. It stands alone, needing no garnish or toppings, although a few berries or a spoonful of chopped fruit on the side is delicious. Many recipes call for lemon zest, but I find it spoils the perfectly smooth texture of the filling, so I prefer just the juice.

Crust:

1-1/3 cup vanilla wafer crumbs

2 tbsp. granulated sugar

2 tbsp. firmly packed brown sugar

6 tbsp. melted butter

Filling:

4 8-oz packages softened cream cheese

1-1/4 cups sugar

1/4 cup flour

3 eggs

1 tbsp. lemon juice, strained to remove any pulp

2 tsp. vanilla

1/2 cup sour cream

Topping:

1-1/2 cups sour cream at room temperature

1/4 cup sugar

2 tsp. vanilla

Stir together vanilla wafer crumbs and sugars. Add butter and combine thoroughly. Press firmly in a well-greased 10-inch springform pan, pushing some of the crumbs about 1/2 inch up the sides of the pan. For the filling, beat cream cheese until smooth, then beat in sugar and flour. Reduce speed to medium low, then beat in eggs 1 at a time, mixing well after each. Stir in lemon juice, vanilla and sour cream and pour into prepared crust. Bake 10 minutes at 450 F; reduce oven temperature to 300 F and bake for 30 minutes. Combine sour cream, sugar and vanilla, stirring until sugar is dissolved. Gently spread on top of cheesecake and return to oven for another 15 minutes. Turn off the heat and open the oven door. After cooling 45 minutes, remove from oven and run a sharp, thin knife around the edges. Cool on a rack to room temperature, then chill overnight in the fridge before serving.

Easiest Creamiest Cheesecake

This is the one to serve with chocolate sauce or ganache, fresh strawberries and whipped cream. The texture and taste are light, although this recipe can't be considered low-calorie by any means. It is the perfect dessert choice after a special-occasion meal.

1-1/4 cups graham cracker crumbs

1/4 cup sugar

1/3 cup melted butter

2 8-oz. packaged softened cream cheese

1 can sweetened condensed milk

3 eggs

1/4 cup lemon juice

2 tsp. vanilla

1 cup sour cream at room temperature

Stir together graham crumbs and sugar. Add melted butter and combine thoroughly. Press into a well-greased 9-inch springform pan - don't push up the sides of the pan. Beat cream cheese until smooth, then slowly beat in condensed milk. Reduce speed and add eggs, mixing just until combined. Stir in lemon juice and vanilla and pour into prepared crust. Bake at 300 F for 50-55 minutes, until top looks dry but middle still jiggles. Spread sour cream carefully on top and bake another 5 minutes. Run a thin, sharp knife around the edge, then cool completely in pan before removing rim. Chill several hours or overnight. For a perfect chocolate topping, bring 1/2 cup whipping cream nearly to the boiling point and stir in 1 cup good-quality chocolate chips. Stir until smooth, then add 1 tbsp. brandy or orange liqueur if you like. Cool to room temperature, then spread on top of your cake or spoon on each slice as you serve it.

Turtles Cheesecake

This recipe redefines rich. Serve small pieces or risk chocolate overload, although I've seen serious chocoholics go back for seconds. Toast the pecans in a dry frying pan or in a 350 F oven 5 minutes or until fragrant. Melt chocolate over hot water or in the microwave.

2 cups Oreo cookie crumbs

6 tbsp. melted butter

1 14-oz. bag caramels

1 small can (5 oz.) evaporated milk

1-1/4 cups toasted, chopped pecans

2 8-oz. packages softened cream cheese

1/2 cup sugar

2 tsp. vanilla

2 eggs

4 oz. best quality dark chocolate, melted

Combine cookie crumbs and melted butter and press onto the bottom of a well-greased, 9-inch springform pan. Bake at 350 F for 6 minutes. Melt caramels together with evaporated milk in a small pan over low heat, stirring until smooth. Pour over crust, then sprinkle pecans evenly on top.

Blend together cream cheese, sugar and vanilla, beating on medium until smooth. Beat in eggs, mixing on low speed just until combined. Stir in chocolate until colour is uniform and pour over pecans. Bake at 350 F for 40 minutes. Run a thin sharp knife around the edge of the pan, then cool to room temperature on a rack. Chill and serve with whipped cream.

Cynthia Stone is a writer, editor and teacher in St. John's. Questions may be sent to her c/o The Telegram, P.O. Box 5970, St. John's, NL, A1C 5X7.