Craig Claibornes Cheesecake Recipes

CRAIG CLAIBORNE'S CHEESECAKE RECIPE - (4.4/5)

Steps:

• Adjust rack to the lowest oven position and preheat to 350°. Use a round, deep (3 inches) 8 inch cheesecake pan. Butter it lightly all the way up to the rim and inside of the rim itself or the cake will not rise evenly. Any unbuttered spots will prevent the cake from sliding out of the pan. Mix lemon rind and juice and set aside. Beat cream cheese with sugar until completely smooth. Beat in vanilla and eggs, one at a time. Stop beating immediately after least egg has been incorporated. Fold in lemon juice and rind. Spray the buttered pan with a non-stick spray. Turn batter into prepared pan and level top by rotating gently. Place cheesecake pan into a larger pan filled 1-1/2 inches with hot water. Bake for 1-1/2 hours. Lift cheesecake out of water and place on rack to cool for 2-1/2 - 3 hours. do not place in refrigerator. When cooled, cover cake with plastic wrap and invert onto a plate. Then invert again onto an additional plate so that the cake is right side up. Gently peel off plastic wrap. Refrigerate before serving. Cake can be frozen and defrosted.

DELUXE CHEESECAKE

Steps:

• Make the crust: Heat oven to 400 degrees. Combine the flour, sugar and lemon zest. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
• Pat a third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake about 6 minutes, or until golden. Cool.
• Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
• Increase the oven heat to 475 degrees.
• Prepare the filling: Beat cream cheese until fluffy. Add vanilla and lemon zest.
• In a separate bowl, combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.
• Pour mixture into prepared pan. Bake 8 to 10 minutes. Reduce the oven heat to 200 degrees. Bake 1 hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar. Cool on a rack. Chill at least 3 hours before serving. Adorn with fruit if you'd like.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN

Steps:

• Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
• Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
• Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
• Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
• Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.

CRAIG CLAIBORNE'S CHEESECAKE

Steps:

• Preheat oven to 350. Butter 10" pan. Prepare water bath. Process cheese until smooth. Add lemon juice, vanilla, salt, and sugar. Add eggs, one at a time. Pour batter into pan. Bake 1 1/2 hrs. Serve on oatmeal shortbread or graham cracker crust.