WEBER-We made this cheesecake back in Sept. 2018 and gave it a Very Good rating. We didn't make any other notes but Jamie did. He says, "mixing the filling of this voluptuous cheesecake for a full twenty minutes guarantees an utterly smooth and airy center that almost dissolves on your tongue. It's best to make this dessert the day before a big barbecue. Tucked away in the refrigerator, it stands ready to seal the meal with style."
Silky Cheesecake with Summer Fruit
1 3/4 cups (about 9 oz.) graham cracker crumbs
1/4 cup unsalted butter, melted
1 TB brown sugar
1 1/2 lbs. cream cheese, at room temperature
4 eggs
1 3/4 cups granulated sugar
1 tsp. vanilla extract
2 cups (1 pt.) sour cream
2 ripe peaches
1/2 pt. fresh raspberries
In a medium bowl, stir together the graham cracker crumbs, butter, and brown sugar, mixing well. Press the mixture into an even layer on the bottom of a 9" springform pan.
Preheat the oven to 325F.
Using a stand mixer with a flat beater attachment, beat together the cream cheese, eggs, 1 cup of the granulated sugar, and the vanilla at medium speed until very smooth, about 20 minutes. Pour into the crust lined pan.
Bake until the cake has puffed over the rim of the pan and the top is slightly cracked around the edges, 1 to 1 14 hours. Transfer the pan to a rack, cover and allow to cool for 30 minutes. (As the cake cools, it will sink back below the rim of the pan.) Leave the oven set at 325F.
In a small bowl, mix together the sour cream and the remaining 3/4 cup granulated sugar. Pour this mixture over the top of the cake, and return the cake to the oven for 10 minutes. Remove from the oven, allow to cool to room temperature, cover, and refrigerate for at least 8 hrs. or as long as 2 days.
Remove the sides of the pan and slide the cake onto a serving plate. Cut the peaches in half and remove the pits. Thinly slice the peaches and overlap the slices around the top edge of the cheesecake. Pile the raspberries in the center.
To serve, slice the cake with a clean knife dipped in hot water before each cut, being sure to cut all the way through the crust. Serves 10 to 12
Source: Weber's Art of the Grill - Jamie Purviance
Silky Cheesecake with Summer Fruit
1 3/4 cups (about 9 oz.) graham cracker crumbs
1/4 cup unsalted butter, melted
1 TB brown sugar
1 1/2 lbs. cream cheese, at room temperature
4 eggs
1 3/4 cups granulated sugar
1 tsp. vanilla extract
2 cups (1 pt.) sour cream
2 ripe peaches
1/2 pt. fresh raspberries
In a medium bowl, stir together the graham cracker crumbs, butter, and brown sugar, mixing well. Press the mixture into an even layer on the bottom of a 9" springform pan.
Preheat the oven to 325F.
Using a stand mixer with a flat beater attachment, beat together the cream cheese, eggs, 1 cup of the granulated sugar, and the vanilla at medium speed until very smooth, about 20 minutes. Pour into the crust lined pan.
Bake until the cake has puffed over the rim of the pan and the top is slightly cracked around the edges, 1 to 1 14 hours. Transfer the pan to a rack, cover and allow to cool for 30 minutes. (As the cake cools, it will sink back below the rim of the pan.) Leave the oven set at 325F.
In a small bowl, mix together the sour cream and the remaining 3/4 cup granulated sugar. Pour this mixture over the top of the cake, and return the cake to the oven for 10 minutes. Remove from the oven, allow to cool to room temperature, cover, and refrigerate for at least 8 hrs. or as long as 2 days.
Remove the sides of the pan and slide the cake onto a serving plate. Cut the peaches in half and remove the pits. Thinly slice the peaches and overlap the slices around the top edge of the cheesecake. Pile the raspberries in the center.
To serve, slice the cake with a clean knife dipped in hot water before each cut, being sure to cut all the way through the crust. Serves 10 to 12
Source: Weber's Art of the Grill - Jamie Purviance
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