10 Feb 2025 Life’s more golden when served with cheesecake
By Don Bingham
Most culinary connoisseurs love cheesecake — so do Nancy and I!
The earliest written recipes we have for cheesecakes are more than 2500 years old, from the fifth century B.C. Made on the Greek island of Samos, the “flat mass” was made with fresh cheese curds, honey, and wheat, and baked in an earthenware mold. We also know that cheesecake was served for energy to athletes at the first Olympic Games even earlier than that, in 776 B.C. In modern times, Arnold Reuben, owner of Reuben’s Restaurant and Delicatessen, is credited with creating the classic New York cheesecake, which is my favorite! We often enjoy it for holidays and special celebrations.
In our travels and studies with various chefs, we have maintained the recipes for our favorite cheesecakes. We prefer the traditional flavors and textures over the dark chocolate and turtle-style cheesecakes, and the simplicity of those flavors, like vanilla, amaretto, and the amazing Key lime cheesecake, make this the leading dessert for comfort and encouragement. Cheesecakes are also a wonderful dessert for Valentine’s Day — or any season!
Our culinary career has taken us to many delightful locations where the cheesecake is the pièce de résistance! Of course, we always love the varieties found in New York and London. One can never go wrong with a simple, rich and delectable New York version of this time-honored dessert.
Yet, I think my all-time favorite cheesecake (other than the New York version) would have to be the Key Lime Cheesecake with Shortbread Crust recipe that we enjoyed while taking classes at a lovely resort hotel on Captiva Island off the coast of Florida, with the hotel chef serving as the teaching chef and host. This cheesecake is simply understated elegance, starting with a bottom crust of a shortbread cookie, then comes the incredible filling of gelatin, whipped cream and cream cheese and Key lime juice. The cake is then topped with another large round shortbread cookie that has been pre-cut into your choice of serving wedges (ours is usually cut into ten portions) and placed on top of the refrigerated cheesecake that has been chilled 4-6 hours or overnight. Trust me, this is a cheesecake that is worth the extra energy and time in preparation.
What a great Valentine’s dessert this can be! Happy baking to all!
Don’s Favorite New York Cheesecake
CRUST:
12 whole graham crackers
5 Tbsp. butter, plus extra to grease pan
Crush crackers to a fine meal, add melted butter, combine and spread in the bottom and on sides of a springform pan. Bake in a 350 degree oven until lightly browned, approximately 5-7 minutes.
FILLING:
2 pounds of cream cheese softened, bring to room temperature
1 cup sugar • 1 Tbsp. cornstarch
1/8 tsp. salt • 1/2 cup sour cream
2 tsp. lemon juice • 1 tsp. vanilla
3 eggs • 1 egg yolk
Preheat the oven to 350 degrees, with the rack in the lower middle position. Bring cream cheese to room temperature. Combine warm cream cheese, sugar, cornstarch and salt in a bowl. Mix on medium-low speed until the mixture is creamy, thick and free of lumps. Add sour cream, lemon juice and vanilla. Mix until combined. Beat in the eggs and yolk, one at a time. The batter will appear broken at first, but it will come together. Pour into the cooled crust, spreading evenly.
Bake the cheesecake at 350 degrees for 50-60 minutes. Turn off the oven, crack open the door, let the cheesecake cool slowly for 1 hour. Remove from the oven, cool, loosen around edges. Chill the cheesecake, uncovered for 4 hours or up to 3 days. For a lower-sugar version, Splenda baking sugar may be substituted for sugar.
Key Lime Cheesecake with Shortbread Crust
CRUST:
7 ounces all purpose flour • 2 1/2 ounces sugar
Pinch of salt • 1 egg yolk
4 ounces butter, cut into flakes
Mix the dough together like pie crust and chill. Roll two rounds, 1/8″ thick, and cut to size of springform pan. Bake until it begins to turn golden. Cut top section into desired portions. Leave bottom section whole. Cool until room temperature.
FILLING:
8 ounces half-and-half or milk
7 ounces sugar
4 eggs
Pinch of salt
5 ounces Key lime juice
2 packages (3 oz.) of unflavored gelatin
1 pound cream cheese, softened
1 pint heavy cream, whipped.
Cook the first five ingredients in a double boiler until thickening begins. Stir in unflavored gelatin dissolved in 1/4 cup cold water. Chill until it begins to get firm. When filling begins to set, blend in cream cheese (that has been brought to room temperature) until smooth. Fold in whipped cream. Fold into a springform pan that has been oiled and sugared and lined with bottom crust. Then place pieces from top crust on cake and chill 4-6 hours or overnight.
This cake can be flavored in other ways, including by substituting the Key lime juice with more half-and-half and folding in other fresh fruits, flavored liqueurs or lemon juice.
Discover more of Don Bingham’s cheesecake recipes at 501lifemag.com/tartandtropical. Turn to page 30 for the chef’s helpful hints to create the perfect cheesecake.
Helpful hints for the perfect cheesecake:
1. Cream cheese should always be room temperature.
2. Use a little flour or cornstarch in the mixture.
3. Add some sour cream.
4. Don’t overmix or beat on too high speed. This beats in more air and increases the cause of cracks in finished product.
5. Bake cheesecake in a bain marie, or a “water bath,” by placing the cheesecake in a pan of water that fills halfway up the sides of your springform pan.
6. It’s a good idea to line the outside of your springform pan with foil, to prevent any leakage while baking.
7. Refrain from opening the oven during baking.
8. Allow cheesecake to remain in the oven with the oven door ajar to cool.
We like cheesecakes prepared a day or two before serving; the cheesecake will keep in the refrigerator, and its density is enhanced. Toppings may be added at the last minute.
Fresh fruits are the most popular toppers for cheesecake, including strawberries, blueberries and blackberries; a rich chocolate sauce is also a favorite. Some cheesecake recipes call for nuts in the crust; this is optional but a delightful addition.
As with most dishes, practice makes perfect. Experience and familiarity in cheesecake baking will ensure the perfect cheesecake!
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