Recipes by Tammy Algood | Food styling by Cynthia Kent | Photographs by Robin Conover
Creating the perfect, delectable cheesecake is easier than you might think.
Cheesecakes are traditionally seen as intimidating; there’s something about a springform pan that looks like an accident waiting to happen. But its May, and there may be several special days to celebrate with special desserts. Fortunately, theres nothing to fear about this month’s scrumptious cheesecake variations … unless you’re afraid of success.
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- 1 cup sugar, divided
- 4 tablespoons unsalted butter, melted
- ¾ cup graham cracker crumbs or 5 whole graham crackers, crushed
- 2 (8-ounce) packages cream cheese, softened
- 1½ teaspoons pure vanilla extract
- 2 eggs
- Preheat the oven to 300 degrees. Press aluminum foil into an 8-inch baking dish, then spray it completely with cooking spray.
- Stir together the flour, salt and ¼ cup of the sugar. Add the melted butter and graham cracker crumbs and stir well. Transfer to the bottom of the prepared pan and firmly press to create a crust. Bake for 15–17 minutes or until it begins to brown at the edges. Cool on a wire rack for 15 minutes.
- Meanwhile, in the bowl of a stand mixer, combine the cream cheese and the remaining sugar. Mix well for 2 minutes. Add the extract and eggs, combining well.
- Transfer onto the crust and bake for 30–35 minutes or until the center still jiggles slightly. Cool completely in the pan on a wire rack for 2 hours. Cover and refrigerate 4 hours up to 2 days, Top as you desire after cutting and serving.
- 2 cups crushed shortbread cookies
- 3 tablespoons unsalted butter, melted
- ½ cup chopped pecans
- 20 ounces cream cheese, softened
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1½ teaspoons pure almond, rum or vanilla extract
- 4 eggs
- 2 egg yolks
- cup heavy cream
- ½ cup caramel dessert topping
- Toasted pecan halves for garnish
- Preheat the own to 350 degrees. Grease a 10 inch springlorm pan and set aside. Cover a baking sheet with aluminum foil and set aside.
- In a medium bowl, combine the shortbread crumbs and butter. Press into the bottom and up the sides of the prepared springlorm pan. Bake 8 minutes. Immediately sprinkle the chopped pecans over the top of the crust. Cool on a wire rack.
- Meanwhile, beat the cream cheese at medium speed of an electric mixer. Gradually add the granulated sugar, mixing well. Add the brown sugar, flour, and extract, blending until smooth. Add the eggs and yolks, one at a time. Stir in the cream.
- Pour into the crust and place on the prepared baking sheet. Bake on the lowest oven rack for 10 minutes. Reduce the own temperature to 325 degrees and bake 1 hour and 20 minutes or until set. Cool completely on a wire rack. Refrigerate overnight.
- To serve, drizzle the caramel topping over the top and line the edges with toasted pecan halves.
- 24 vanilla wafers
- 1 cup all-purpose baking mix
- ¾ cup sugar
- 1 tablespoon pure vanilla extract
- 2 (8-ounce) packages cream cheese, softened
- 1 (6-ounce) container vanilla yogurt
- Preheat the oven to 350 degrees. Line 24 muffin cups with paper baking cups and place 1 vanilla wafer in the bottom of each cup. Set aside.
- In the bowl of an electric mixer, combine the baking mix, sugar, extract, cream cheese and yogurt. Beat on low speed lor 2 minutes or until creamy. Evenly fill each muffin cup al least half full, then top each off with remaining filling.
- Bake 15 to 17 minutes or until light brown on the top. Cool 1 hour on a wire rack then refrigerate until chilled. Serve cold and garnish as desired with fresh seasonal fruit.
- 1 cup graham cracker crumbs
- ⅓ + 4 tablespoons sugar, divided
- 2 teaspoons finely grated lemon peel, divided
- 4 tablespoons unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon lemon juice
- 1 teaspoon pure almond extract, divided
- 2 eggs
- 1 cup sour cream
- ½ cup sliced almonds, toasted
- Preheat the oven to 325 degrees. In a medium bowl, stir together the cracker crumbs, 2 tablespoons of sugar, 1 teaspoon of lemon peel and the melted butter until well blended. Press evenly into the bottom and up the sides of a 9-inch pie pan and set aside.
- In a mixer bowl, beat the cream cheese and ⅓ cup of sugar at medium speed for 2 minutes or until fluffy. Add the lemon juice, remaining lemon peel and ½ teaspoon of almond extract. Add the eggs, one at a time, blending well after each addition. Transfer to the prepared crust and bake 22 to 25 minutes until the filling is set.
- Meanwhile, stir together the sour cream, remaining sugar and remaining extrast until smooth. Remove the cheesecake from the oven and gentle spread over the top. Return to the oven and bake another 5 minutes. Cool completely on a wire rack, then refrigerate at least 6 hours below slicing. Garnish with the toasted almonds and serve.
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) package cream cheese, softened
- ⅛ cup lemon juice
- 1 teaspoon pure vanilla extract
- 1 (9-inch) graham cracker crust
- Canned pie filling (strawberry, cherry or blueberry)
- In the bowl of an electric mixer, beat the sweetened condensed milk and cream cheese until smooth. Stir in the lemon juice and extract. Transfer to the crust and refrigerate at least 4 hours before topping with the canned pie filling of your choice. Slice to serve and refrigerate leftovers.
Tammy Algood develops recipes for The Tennessee Magazine that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce.
Tips & Tricks
Freezing extra cheesecake can be done, but it should be used within a month. Wrap it tightly in plastic wrap and then with aluminum foil.
If you are using a springform pan, run a knife around the edge soon as you remove the cheesecake from the oven. This will help prevent cracks from forming as it cools.
If eggs are included in the recipe, resist the urge to overbeat. Only mix until blended.
Make sure you soften the cream cheese for the best results. The easiest way is to plan ahead and allow it to come to room temperature for about an hour before you begin.
Although sometimes a recipe will call for cottage cheese or ricotta, the majority of cheesecakes are made using cream cheese.
Ask Chef Tammy
June writes, “I had what was labeled as ‘Horseradish Cream’ with beef at a restaurant. I have tried replicating it, but whipping cream isn’t working at all. Have you ever made it? If so, would you share your recipe?”
June, instead of whipping cream, I use sour cream when making my version of what you describe. I typically use around 1½ cups of sour cream with 3 tablespoons of horseradish. Then I add 1 tablespoon of chopped fresh parsley and ½ teaspoon of salt.
Donald asks, “MY wife and I are having a discussion. Is it tastier to fry or broil fish for use in tacos? I’m not concerned with the healthier option as much as I am the flavor.”
Donald, while there is no hard-and-fast rule, I prefer contrasts in texture. If I am serving the tacos in soft tortillas, I fry the fish. On the contrary, I broil or saute fish for hard shell tacos.
Email your cooking questions to Tammy Algood: [email protected].
