Judy Walerts Cheesecake Recipes

CLASSIC NEW YORK CHEESECAKE

Steps:

• Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
• Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
• Reduce the oven temperature to 325°F. Set a kettle of water to boil.
• Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
• Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
• For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
• Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
• Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
• Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

JUDY WALERT'S CHEESECAKE

Steps:

• Combine first three ingredients.
• Cut in butter until mixture is crumbly.
• Add egg yolks and vanilla.
• Blend thoroughly.
• Pack 1/3 of dough on bottom of 9" spring-form pan with sides removed.
• Bake in 400 degree oven about 8 minutes or until golden.
• Cool.
• Attach sides and bottom.
• Butter and pat remaining dough to sides 1 1/4" high.
• Filling:.
• Let cream cheese stand at room temperature to soften.
• Beat until creamy, add vanilla and lemon peel.
• Mix last 3 ingredients separately and gradually blend into cheese.
• Add eggs and egg yolks one at a time, beating after each just to blend.
• Gently stir in whipping cream.
• Turn into greased, lined pan.
• Bake at 450 degrees for 12 minutes.
• Reduce to 300 degrees and continue baking for 55 minutes.
• Remove from oven and cool.
• Loosen sides with spatula after 30 minutes and remove sides of pan at the end of 1 hours.
• Allow to cool 2 hours longer before glazing with fruit (optional).

RED, WHITE, AND BLUEBERRY CHEESECAKE TART

Steps:

• Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
• Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
• Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
• Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.