The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
so the main challenge this month was to be creative and customize a very basic (but very good) cheesecake recipe (included at the end). after racking my brain for ages, i decided to go really daring and make a savory tex-mex cheesecake. trying to think of what is good with cream cheese, i hit upon avocado. thus my plan, avocado lime flavor cheesecake, with a layer of refried black beans, on a polenta base. sour cream, bacon bits, and cilantro to finish. eureka!
the polenta base was very straightforward, 1 cup of polenta, about 3 tblspns butter, and just enough water to bring it together. since i planned the main cheesecake part to be mild and slightly sweet, i added salt, a bit of cumin and a bit of chili powder as well, then pressed into the bottom of my spring form pan.
for the cheesecake part i used about 2/3 of the amount of cream cheese called for, and one avocado. i creamed it up together with only about 1 tblspn sugar. then the recipe as written, with the juice of one and a half limes added at the end.
before i put it in the crust, i put a layer of refried beans on the polenta. i used amy’s organic refried beans because they’re sooo good. i’ve made my own in the past, but never made any better than her’s anyway.
then into the oven it went! the water bath worked well and it didn’t crack at all.
i spread a thin layer of sour cream on top, some chopped cilantro, and pressed fresh bacon bits into the sides. et voila!
so how was it? well, it was pretty damn good. i found the polenta a bit grainy. and i realized later i should of put the bacon bits on top. so i remedied that with the rest.
everyone certainly seemed to like it! i’m counting it as a success!
Abbey’s Infamous Cheesecake:
crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.
Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!
23 comments
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April 28, 2009 at 11:20 am
Hexe
Yum! What a creative twist!
April 29, 2009 at 7:43 am
bastardang
some would say crazy! 😉 thanks!
April 28, 2009 at 12:55 pm
Rachel
That’s super daring! I’m really impressed.
April 29, 2009 at 8:12 am
bastardang
thank yoooouuuu. 🙂
here’s a vegan recipe for cheesecake i saw up in the forums. it’s eggnog flavor, but apparently it’s very adaptable and you can make any flavor.
http://blog.fatfreevegan.com/2006/12/vegan-eggnog-cheesecake.html
April 28, 2009 at 1:23 pm
bakergirlcreations
That is a true attempt to make this challenge really yours! Sounds awesome 🙂
April 29, 2009 at 8:13 am
bastardang
thanks!
April 28, 2009 at 2:51 pm
Audax Artifex
It sounds like you where VERY daring it could have very easily become a mish-mash of could-of-beens but it seems that you pulled off a coup and a tour de force of flavours and tastes. Bravo Bravo Bravo on a truly creative effort. This is a very intriguing concept cheesecake, Yours from Australia, Audax.
April 29, 2009 at 8:13 am
bastardang
i tried to think it through super well so it wouldn’t turn into a big mess! thanks!
April 29, 2009 at 12:14 am
Sweet Pea
Wow, what a great idea!! Looks so good. I love anything tex mex! I made a Jalapeno Cheesecake, so kinda tex-mexish.
April 29, 2009 at 7:42 am
bastardang
i saw the jalepeno cheesecake, it looked pretty awesome! i love fresh jalepeno flavor!
April 29, 2009 at 5:36 am
Lauryl
THAT LOOKS SO TASTY!!!!
April 29, 2009 at 8:14 am
bastardang
it was pretty tasty alright! 🙂
April 29, 2009 at 6:43 am
Nichole
That is so creative! Nice work.
April 29, 2009 at 8:24 am
bastardang
thank you!
April 29, 2009 at 11:34 am
Tara @ Feels like home
Wow! I’m with Rachel – this was super daring. It looks delicious, and I can’t wait to try out your recipe!
April 29, 2009 at 1:20 pm
raquel
wow! amazing…!!! i will be trying your recipe!
April 30, 2009 at 10:28 am
Chantal
bacon!!!!! yummy
May 1, 2009 at 6:06 pm
lisamichele
Totally wild and unique take on the cheesecake – it’s like a Mexican 7 layer dip cheesecake, and boy. would I love to dip into that! Great job! A+++ for creativity!
May 4, 2009 at 6:25 am
JennyBakes
Oh goodness this sounds delicious right now. I was hoping someone would try a savory version, and this just looks so good! Thanks for being a part of the April Daring Baker’s Challenge!
Jenny of JennyBakes
May 4, 2009 at 1:30 pm
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May 24, 2009 at 12:55 pm
Dana aka Gluten Free In Cleveland
This is the most crazy/awesome thing I’ve ever seen done with a cheesecake – and that’s saying something!
Amazing!!
May 17, 2010 at 3:14 pm
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January 5, 2012 at 3:29 pm
Imagebuffet
I made this recipe for the annual chili dinner at church last Sunday. It came out OK. I think the recipe might be improved by adding some onion to the avocado filling. The polenta did not seem cooked completely, either; I’m thinking that maybe I should make it into a thick mash and then bake it separately? I don’t like the taste of beans, and I couldn’t find Amy’s organic refried beans, but I don’t mind the brand I used. I used mostly parsley in place of cilantro, because the bundle I bought was mislabeled as cilantro, but that worked out. Some people don’t like cilantro.
Thanks for the recipe. I’ve never made anything like this, before. I had trouble understanding the recipe, because this is such a different way of doing things from standard cookbooks.
Incidentally, I’ve never used a water bath, and, fortunately, I’ve not needed to do so. Apparently, my little roaster-pretend-convection oven heats and cools evenly enough that cracking isn’t a problem.