Summer Berry Cheesecake

Summer Berry Cheesecake

Just to put it all out there for you, this was a rough week for me. 

Firstly it was the anniversary of my father's passing. And for some reason I was extremely weepy about it this year. Thankfully for the most part those moments were met alone in the car while commuting. 

Secondly I was twice given, let's say, constructive observations about myself from two sources that proved to be challenging for myself to swallow (insert swallowing joke here). And while it is always good to get feedback, we need to know how to use said feedback for good. Not allowing ourselves a Cher Horowitz like shame spiral of doom to engulf us. Because of this lapse in emotional well being my week ended up being not only a disappointment to myself but to much of my life around me. Work suffered. Food suffered. Social life suffered.  

It's in these moments that my natural instinct is to lapse back to what is comfortable to me. 

Resulting in the following: 

Roughly 20+ hours of Star Trek Movie Franchise viewing. 

Multiple turkey on sourdough with nothing but mayonnaise sandwiches eaten naked over the kitchen sink as to not need a plate. 

Zero time at the gym. 

Zero coffee. 

And the desire to eat cheesecake for breakfast. 

So as the week wrapped up I dusted off my springform pans, watched some Star Trek as the cream cheese came to room temperature, and slowly came to the conclusion that I don't need to be what others think of me. They don't know my personal goals. Nor do they know the path that is right for me. So instead of making the cheesecake recipe I had mentally tattooed on my brain at birth I sought out a new recipe to challenge myself. Which ended up being an old recipe to someone else.

Below is Junior's New York Style Cheesecake. A classic since the 1950s. This cheesecake doesn't have the classic graham cracker crust. The bottom layer is sponge cake. And I've taken the liberty of adding the fruit. 

Until next time. 

---

Summer Berry Cheesecake

RECIPE ADAPTED FROM  JUNIOR'S HOME COOKING: OVER 100 RECIPES FOR CLASSIC COMFORT FOOD BY ALAN ROSEN & BETH ALLEN © 2013

INGREDIENTS

For one 9-inch cheesecake

1 recipe 9-inch Junior's Sponge Cake Crust

Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature

1 2/3 cups sugar

1/4 cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

3/4 cup heavy whipping cream

INSTRUCTIONS

The day before you plan to serve the cheesecake:

1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.

2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.

4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

On serving day:

5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

---

Junior's Sponge Cake Crust

RECIPE ADAPTED FROM JUNIOR'S HOME COOKING: OVER 100 RECIPES FOR CLASSIC COMFORT FOOD BY ALAN ROSEN & BETH ALLEN © 2013

INGREDIENTS

For one 9-inch cake crust

Softened unsalted butter, for buttering the pan

1/3 cup sifted cake flour

3/4 teaspoon baking powder

Pinch of table salt

2 extra-large eggs, separated

1/3 cup sugar

1 teaspoon pure vanilla extract

2 drops pure lemon extract

2 tablespoons unsalted butter, melted

1/4 teaspoon cream of tartar

INSTRUCTIONS

1. Preheat the oven to 350°F and generously butter the bottom and side of a 9- or 8-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.

2. In a small bowl, sift the flour, baking powder, and salt together.

3. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.

4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.

5. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.

6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.

---

Fruit and Glaze Topping

GLAZE INGREDIENTS

1 tablespoon cornstarch

1/4 cup water

1/2 quart fresh strawberries, chopped

2 teaspoons sugar

BERRY TOPPING

1 qt Mix of Strawberries, Blackberries, Blueberries and Raspberries

Strawberries hulled and blueberries trimmed of stems.

GLAZE INSTRUCTIONS

1. Over medium heat bring strawberries, water and sugar to low rolling boil.

2. Mix cornstarch with 2 T cold water until dissolved.

3. Slowly pour cornstarch mixture into boiling strawberries while stirring constantly. Mixture should begin to thicken very quickly.

4. Remove from heat and pour strawberry mixture a fine mesh sieve, into a small clean bowl using back of spoon to push excess glaze through. Discard any remaining pulp.

5. Refrigerate, uncovered, until cool to touch.

6. Once berries are placed on top of cheesecake. Slowly pour glaze evenly over berries. Allow to set in refrigerator.

---

FOR MORE ON MY EMOTIONAL EATING, SUMMER FUN, OR CHEESECAKE READ BELOW!

SPATCHCOCKED CHICKEN ISN'T AS DIRTY AS IT SOUNDS

AL ROKER AND I ARE BASICALLY BEST FRIENDS

THE DAY I LOST MY SUPPER SLUTS VIRGINITY

---

---