The definitive book on luscious, decadent cheesecake by a master chef and baker.
Almost everyone relishes the creamy delight of a well-crafted cheesecake. But isn’t a really good one available only in a bakery or restaurant? George Geary proves that home-made can be better than bakery-made, with 200 delectable cheesecakes that can easily be made in the home kitchen.
This decadent and delicious collection of prime cheesecake recipes written by baker extraordinaire Geary provides baking inspiration, from plain cheesecakes to others that are intensely rich.
This delightfully creamy dessert is actually easier to make than other traditional cakes, and it is incredibly impressive for family or guests. These recipes provide everything needed for a perfect cheesecake every time. And the wonderful array of flavors from classic vanilla to chocolate, citrus and nutty will delight all.
Among the easy-to-follow recipes:
A World of Cheesecakes New York-Style Cheesecake, English Toffee Cheesecake, Tiramisu Cheesecake
Chocolate Cheesecakes Aztec Cheesecake, Rocky Road Cheesecake, White Chocolate Velvet Cheesecake
Fresh Fruit Cheesecakes French Apple Cheesecake, Butterscotch Peach Cheesecake, Apricot Hazelnut Cheesecake
No-Bake Cheesecakes Berry Berry Berry Cheesecake, Chocolate Mocha Chunk Cheesecake, Mint Cheesecake
Savory Cheesecakes Mini Blue Cheesecakes, Creamy Crab Seafood Cheesecake, Triple-Pepper Cheesecake.
This comprehensive guide to baking the best cheesecakes, with its extensive how-to instructions, tips and techniques is ideal for the home cook. (-synopsis)
The Cheesecake Bible is the perfect book for anyone who loves cheesecake. The cookbook starts out with the tools and equipment needed to make a perfect cheesecake. It then goes into detail about the various types of cheese used to make cheesecake. Then the book talks about other ingredients added to cheeses. The final part of the introduction is a section on basic techniques of making cheesecake.
Then the cookbook gets into the good stuff. There are many different sections of cheesecakes in this book. It starts off with cheesecakes from around the world and then moves into chocolate cheesecakes. From there it takes us to fresh fruit cheesecakes and citrus cheesecakes. Next up are no bake cheesecakes and nut cheesecakes. The book finishes off with savory cheesecake. I’ve never had a savory cheesecake but they sound wonderful!
Included in the book are over 25 color photographs of different cheesecakes. Each recipe includes a description, serving size, and tips. If you’ve ever wanted to make a cheesecake this is the cookbook for you.
The first cheesecake I made from this book was the Butterscotch Peach Cheesecake. I made it for a luncheon at work and it was amazing. I had so many compliments on it. The cheesecake is made with caramel sauce and fresh peaches on a graham cracker crust.
It is so creamy and thick. There is the flavor of peaches and a subtle butterscotch note. It’s perfect for sharing with friends and helped start off a great summer at work!
- 1¼ c. graham cracker crumbs
- ¼ c. unsalted butter, melted
- 3 packages (8 oz) cream cheese, softened
- 1 c. sour cream
- 1 c. brown sugar
- 5 eggs
- ¼ c. flour
- 2 peaches, diced
- ¾ c. thick caramel sauce, divided
- 1 t. vanilla extract
- Preheat the oven to 350 degrees.
- Grease a 9 inch springform pan with 3 inch sides.
- In a bowl combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
- In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream, and brown sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in flour until blended. Fold in peaches, ½ cup of caramel sauce and vanilla by hand.
- Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
- Drizzle cake with remaining caramel sauce in a bulls-eye pattern.