The reason this mixer works so well is because it has dual spinning action (planetary motion), which means it spinsboth on the beater’s axis, and around the bowl. That means itmixes faster and you get more mixing power than ordinary mixers. You also don’t have to keep scraping down the sides of the bowl. You spend less time mixing and more time enjoying your cheesecake.
Some poor fellow tried to make this recipe by hand. It took him two days to mix it! I bet his arm was awfully sore.
Perfect for cheesecake. It’s extra thick to distribute heat evenly, so your cheesecake will cook properly. And since it’s non-stick your food will come out of the pan easily. Easy to clean too.
Best Cheesecake Recipe Toppings
You can eat your cheesecake plain, garnish it with fresh berries, or go all out and make a topping.
Blueberry Cheesecake Topping
1/2 C sugar
3 T cornstarch
1 pint fresh blueberries (or use frozen)
2 T lemon juice
1 T butter.
Combine everything except the butter in a saucepan. Cook over medium heat until it gets thick. Add the butter and let cool.
Raspberry Topping
2 C raspberries
1 C sugar
1 T cornstarch
Combine berries, sugar, and some water. Bring to a boil. Simmer for 3 minutes. In a separate, small bowl, mix the cornstarch and a little water. Add to the berry mixture. Cook, stirring, for five minutes, or until the sauce thickens.
Temperature control is critical when baking cheesecake. Too high, and your cake will be hard and dry, more likely to weep (pull out all the moisture) or crack; too low and it will fall apart. Get this thermometer to check your oven and make sure your cheesecake comes out perfect!
Chocolate Ganache Cheesecake Topping
1 C heavy cream
8 oz. semi-sweet chocolate
Melt chocolate and cream over very low heat (or use a double boiler). Stir constantly until smooth and thick. Pour it over a chilled cheesecake. Spread quickly before it hardens. Once the cake is covered with chocolate, return to the fridge to set. Keep any leftover ganache in the refrigerator, covered. If you want to reuse it, reheat it gently.
Strawberry Topping
1 pint strawberries
1/3 C sugar
1 tsp vanilla
Chop the strawberries. Set aside about 1/3. Add the remaining berries to a saucepan with the sugar and vanilla. Cook over medium high heat. Stir occasionally, until it thickens. Puree the mixture with an immersion blender (or use a regular blender). Then add the uncooked berries, and serve over your cake.
(Topping recipes adapted from Baking 911)
Cheesecake Baking Tips
Keep the oven door closed and it shouldn’t crack.
Cheesecake keeps well in the fridge and freezer.
Make it ahead and defrost when you need it.
A Note on Measurements
For anyone confused about the measurements (why 1/2 pint instead of 1 cup), it’s because pints and cups are different depending on whether it’s a liquid or solid volume of measure (yeah, it’s confusing), so a half pint of sour cream is not the same quantity as a 1/2 pint of heavy cream.
It’s also easier to measure that way, since the heavy cream comes in half pints and the sour cream comes in pints (just pour the entire container of cream, or half the container of sour cream, into the mixture).
If you don’t have sour cream where you live, you can use crema salvadorena instead.
Cheesecake Cookbooks
Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake
After Lindy’s, there’s Junior’s, born in Brooklyn, and now famous worldwide. This cookbook has recipes for all of Junior’s best-selling varieties, from Strawberry Swirl to Cappuccino to Peanut Butter and Jelly!
Become the king or queen of cheesecake with the recipes from this book. One reader on Amazon said her cakes used to come out burned or grainy, but now, they’re perfect every time.
A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for fun
Marcy Goldman’s book on everything from cheesecake to muffins and cookies. Who could resist a recipe with a name like Chocolate Eruption Cheesecake?
The Cook’s Illustrated Baking Book
This guide to all things baking tells you not only what to do, but why. For example, it explains how the temperature of your ingredients can affect the final result (particularly important in baking), and when to use different fats (oil, butter, shortening). Each step is easy to understand and follow, whether you’re a beginner or an expert.
More Ways to Use Your Kitchenaid
Kitchenaid Pasta Recipes
There’s just nothing like making your own fresh pasta. It’s more tender than the dried version, and cooks much faster too. It’s ideal for creamy or buttery sauces. Use it for alfredo, but skip the bolognese.
Kitchenaid Bread Recipes
The smell of freshly baking bread is enough to make anyone immediately hungry (even if you just ate). And, you don’t even need special tools. Just use the beater (and/or the dough hook) packed with your mixer. Instructions for baguettes, whole wheat, potato, challah, and more at the link.
Kitchenaid Ice Cream Recipes
Commercial ice cream is easy to buy, but it also tends to have fillers and thickeners (to keep the costs down). But, if you make your own, you don’t have to wonder exactly what’s in your ice cream. You’ll know, because you did it yourself. And you can make the exact flavor you want (like oreo, or double ginger).
How to Use Your Kitchenaid Mixer and Attachments
Just got your Kitchenaid, and not sure how to use it? This page will show you exactly what do to to make sausage, grind meat, bake cookies, and puree or shred your own veggies.
