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Some years ago I entered KCBX's annual cheescake contest (rip) and found some great books at the library to research the best techniques and recipes. The best was Joy Of Cheesecake (a riff on the 70's 'Joy of Sex' book). The tips I took away were to use a water bath (be sure to wrap the springofrm pan in heavy duty foil--don't trust the seams to be water-tight) let the cake cool down in the oven with the door ajar 4" for about an hour, then cool in pan on wire rack, and substitute Mascarpone cheese for 25% of the cream cheese called for. I won grand prize--but not for a sweet cheesecake--I ended up making a savory one of my own design. Smoked Salmon/Chipotle White Cheddar Cheesecake. It had a crust made from crushed TJ's stone-ground corn dippers (like Fritos only less salty) flavored with toasted ground cumin and smokey New Mexico chile powder. The filling consisted of a bottom layer of cheesecake batter flavored with plenty of good dry-smoked salmon with some chipotle pepper adobo sauce mixed in, and a top layer of batter with the Vermon White Cheddar. I made a drizzle sauce of creme freche and adobo sauce to disguise some very minimal cracks. Easiest to cut chilled, then plate and let come to room temp for best flavor enjoyment. Seve with a good California Brut sparkling wine.
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