Craig Claibornes Cheesecake Recipes

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



Craig Claiborne's Cheesecake Recipe - (4.4/5) image

Provided by Marylee

Number Of Ingredients 7

Finely grated rind of 1 lemon
3 tablespoons freshly squeezed lemon juice
2 pounds cream cheese at room temperature
1 teaspoon vanilla
1-3/4 cups sugar
4 eggs
1/2 tbsp. butter, at room temperature

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.

CANDIED FRUIT CHEESECAKE



Candied Fruit Cheesecake image

Provided by Craig Claiborne

Categories     dessert

Time 5h15m

Yield 12 servings

Number Of Ingredients 9

1/2 pound assorted candied fruits such as are sold for fruitcakes
2 tablespoons Bourbon or brandy
2 pounds cream cheese at room temperature
1/2 cup heavy cream
4 eggs
1 3/4 cups sugar
1 teaspoon pure vanilla extract
Butter for greasing cake pan
1/3 cup graham cracker crumbs

Steps:

  • Preheat oven to 300 degrees.
  • If candied fruits are not already cut into small pieces, use knife to cut them into pieces about 1/4 inch in diameter. Put pieces of mixed fruit into small bowl and add Bourbon. Stir to blend. Set aside.
  • Cheesecake batter may be made in bowl of food processor or electric mixer. If processor is used, it must have 12-cup capacity; otherwise it should be done in two steps using half the ingredients at a time. Place cream cheese, heavy cream, eggs, sugar and vanilla into container or bowl of food processor or mixer. Blend thoroughly.
  • Add candied fruits with their liquid. If processor is being used, pulse mixture briefly. Do this only enough to blend fruit pieces without grinding them. Or blend them in electric mixer.
  • Generously butter bottom and sides of cake pan measuring 8 inches wide and 3 inches deep. Do not use spring-form pan.
  • Sprinkle pan inside with graham cracker crumbs and shake to coat bottom and sides. Shake out excess.
  • Pour and scrape batter into prepared pan. Set pan inside a larger pan and pour boiling water around cake pan to depth of about 1 inch. Do not let edge of cheesecake pan touch sides of larger pan. Place pans thus arranged in oven and bake 2 hours. Turn off oven heat and let cake remain in oven one hour longer.
  • Remove cake from water bath and place on a rack. Let stand two hours.
  • Place a round cake plate over cake and carefully turn both upside down to unmold the cake. Serve lukewarm or at room temperature.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 19 grams, Sodium 333 milligrams, Sugar 38 grams, TransFat 0 grams

DELUXE CHEESECAKE



Deluxe Cheesecake image

Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit. Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.

Provided by Craig Claiborne

Categories     times classics, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

1 cup flour (120 grams)
1/4 teaspoon sugar
1 teaspoon grated lemon zest
1/2 cup (1 stick) butter (113 grams), chilled and cubed
1 egg yolk, lightly beaten
1/4 teaspoon vanilla
5 8-ounce packages room temperature cream cheese
1/4 teaspoon vanilla
1 teaspoon grated lemon zest
1 3/4 cups granulated sugar (347 grams)
3 tablespoons all-purpose flour
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup heavy cream

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.

Nutrition Facts : @context http, Calories 901, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 67 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 38 grams, Sodium 599 milligrams, Sugar 48 grams, TransFat 0 grams

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