The Cheesecake Bible Second Edition Review - A Revelation of Heavenly Treats (Recipes)

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The Cheesecake Bible Second Edition, from Robert Rose Publishing and award winning Master Chef and baker, George Geary, updates the wildly successful first edition which instantly became a best seller, adding 300 mouthwatering, decadent, delicious, rapturous, recipes.

Geary, over the years has authored twelve other cookbooks, in addition to creating his signature Cheesecake for television sitcoms such as The Golden Girls he became the first award winning pastry chef for the Walt Disney Company at Disneyland. His cheesecakes have become one of his most popular culinary call cards.

He published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes, in 2002, and it was a huge hit. He published a sequel in 2008 that also became a instant classic and now ten years later a second edition.


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So has the holidays are approaching and the traditional New York style cheesecake, a creamy delicious mix with a solid graham cracker base crust and a berry, raspberry or strawberry, topping optional is the staple. Here are a few ideas to jazz up the dessert table and send everyone back for seconds.

What The Cheesecake Bible will do, with 384 pages, is open the eyes of your understanding to the world of Cheesecakes and the insanely scrumptious flavors that even a novice pastry chef can create and become the star for the day.

Recipes range from holiday classics and favorites, savory and citrus cheesecakes, no bake cheesecakes, to cheesecakes bars, pies, all the topping and sauce recipes one will ever need and breakfast items.

Geary begins his second edition with a quick culinary catch-up. Tools of the trade, mixing bowls, dry and liquid measuring cups and spoons, techniques and utensils to create the perfectly beaten egg white or whipped cream, a zester . . a what, as some recipes call for the zest of orange or lemon, a zester is simply the tool the scrapes the zest or peeling off in fine useable granules. The four sided pyramid cheese grater works also.

As any architect will explain building with sub-par materials can ruin the end result, the same is true for baking. Remember the style and shape of the baking pans, following the exact baking instructions, and using the exact measurements.

Geary also explains cheeses, flavored cheeses, chocolates, sugars, liquid sugars, eggs, nuts and flavoring and spices. And of course he explains the graham cracker crust and the 411 on the crust which is the platform for the creation.


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As an culinary instructor, Geary understands no details is too small and no question, wrong. His introduction explains preparation is the key, to make sure the ingredients are thoroughly blended, the exactness of techniques of whipping cream and egg whites to perfection, adding flavors, and oven temperatures.

When all is mixed and baking he continues with the next steps of removing the creation from the pan. His instructional section is clear and even adds a troubleshooting section and most frequently asked questions.

With that we are onto the tantalizing, mouthwatering, and luscious recipes that cover everything from the traditional to the world of cheesecakes, chocolate cheesecakes, fresh fruit, citrus and nut cheesecakes, small cheesecakes, big cheesecakes, savory cheesecakes, single pie cheesecakes and no-bakes. There are even recipes for Vegan and Gluten free cheesecakes.

The Cheesecake Bible Second Edition includes the most tempting and deliciously seriously yummy looking full page pictures of Cheesecakes including Blackout Cheesecake, a Chocolate Cookie Crumb crust filled with Truffle Fudge topping, chocolate chunks, and served with a small dollop of the remaining Truffle Fudge topping with chocolate shavings. Oh yes. A creation designed for the serious chocoholic.


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Berry Berry Berry Cheesecake, a three berry creation of blueberries, strawberries and blackberries (or the berries of choice) a colorful combination on a butter cookie crumb crust, topped with a dollop of classic cream whipped topping with fruits. Yummy!

The Blue Ribbon Cheesecake, a featured recipe (see below) has the look of a traditional New York Style Cheesecake, a graham cracker crust which can be made or store bought, and filled with crème cheese vanilla extract and lemon juice and topped with a delicious red raspberry fresh fruit topping. The simplicity of preparation and the rich, delicious taste make this a Blue Ribbon winner at every dessert table every time.

The Cheesecake Bible Second Edition brings to the pages the simplicity of creating masterpiece desserts that will have your friends, and family wondering why you’ve hidden this skill.

His immersive method and techniques of preparation are used in culinary schools throughout the world. Walking into the industrial kitchen a neophyte and walking out with a tray of delicious and beautifully decorated treats not only build one confidence as a chef but surprise as the method amazingly works!

So as the holidays are approaching and time has come to create the dessert table. Prep the kitchen, prepare your ingredients, follow the direction exactly, and in 30 to forty minutes you will be the architect of a masterful, delicious, appetizing, creation.


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Below are three sample recipes, The Blue Ribbon Cheesecake, Minty Chocolate Cheesecake and Fresh Raspberry Hazelnut Cheesecake. Bon Appetit.

 

Blue Ribbon Cheesecake

I have won numerous awards with this recipe, also affectionately called “Patty’s Favorite Cheesecake” after my mom, my biggest fan.

•             Preheat oven to 350°F (180°C)

•             9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides

Crust

11⁄4 cup Graham Cracker Crumbs (page 28)         300 mL
                or store-bought

1⁄4 cupunsalted butter, melted60 mL

Filling

2 lbs       cream cheese, softened1 kg

11⁄4 cups granulated sugar         300 mL

4              large eggs, at room temperature               4

3 tbsp   freshly squeezed lemon juice       45 mL

1 tsp      vanilla extract   5 mL

Topping

1⁄2 cupsour cream          125 mL

1⁄4 cupgranulated sugar             60 mL

1 tbsp   freshly squeezed lemon juice       15 mL

1⁄2 tsp  vanilla extract   2 mL

Decoration

2 cups   fresh strawberries, sliced              500 ml

 

1.            Crust: In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

2.            Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice and vanilla.

3.            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 on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

4.            Topping: In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. 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.

5.            Decoration: Top with sliced strawberries when completely chilled. 

Minty Chocolate Cheesecake

This cheesecake reminds me of Christmas — chocolate and mint! Two great flavors to savor next to a warm fire.

             Preheat oven to 350°F (180°C)

•             9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides

Crust

11⁄2 cups  Chocolate Cookie Crumbs (page 25)         375 mL
                or store-bought

1⁄4 cup unsalted butter, melted 60 ml

Filling

11⁄2 lbscream cheese, softened 750 g

3⁄4 cupgranulated sugar       175 ml

3   large eggs, at room temperature              3

1⁄4 cupall-purpose flour          60 ml

1⁄2 cupsour cream         125 ml

1 tsp      vanilla extract    5 ml

1⁄4 tsp  peppermint extract         1 ml

3 oz    semisweet chocolate, melted (see page 93)          90 g
                and cooled

1 cup   semisweet chocolate chips          250 ml

2 tsp      all-purpose flour               10 ml

 

1.            Crust: In a bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.

2.            Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in the 1⁄4 cup (60 mL) flour. Mix in sour cream, vanilla and peppermint extract. With the mixer running, pour in melted chocolate in a steady stream. In a small bowl, combine chocolate chips and the 2 tsp (10 mL) flour. Fold into batter by hand.

3.            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 serving. 

Serves 10 to 12

Fresh Raspberry Hazelnut Cheesecake

Fresh raspberries and toasted hazelnuts are a taste sensation!

•             Preheat oven to 350°F (180°C)

•             9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides

Crust

11⁄4 cups            sugar cookie crumbs       300 ml

1⁄2 cuphazelnuts, toasted (see Tips, page 191)   125 ml
                and ground

3 tbsp   unsalted butter, melted45 ml

Filling

2 lbs       cream cheese, softened1 kg

3⁄4 cup sour cream         175 ml

11⁄4 cups   granulated sugar      300 ml

4   large eggs, at room temperature    4

1⁄4 cup all-purpose flour         60 ml

21⁄2 tbsp freshly squeezed lemon juice     37 ml

1   tbsp vanilla extract    15 ml

1 cup   raspberries, cut into quarters, if large      250 ml

1⁄2 cuphazelnuts, toasted and coarsely ground  125 ml

Decoration

1⁄2 cup raspberries      125 ml

1⁄4 cup hazelnuts, toasted and chopped 60 ml

                Whipped cream (optional)

1.            Crust: In a bowl, combine cookie crumbs, ground hazelnuts and butter. Press into bottom of cheesecake pan and freeze.

2.            Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Stir in flour, lemon juice and vanilla. Fold in raspberries and ground hazelnuts by hand.

3.            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 ack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

4.            Decoration: Sprinkle top of cake with raspberries and chopped hazelnuts. Serve with a dollop of whipped cream on the side, if desired.

Serves 10 to 12

 

Recipe credit: Courtesy of The Cheesecake Bible Second Edition by George Geary 2018 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Ericson

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