Tuesday, May 1 2012, 11:37 AM MDT
New York Cheesecake Bites
As aired on April 13, 2012
New York Cheesecake Bites with Lemon Cream,
Blueberry Compote and Meringue Chard in Martini Glass
Yield: 2 9x13 Pans
Cream cheese 5 lbs
Sugar 2 lb 4 oz
Cake Flour 2 ¾ oz
Eggs 15 ea
Sour cream 1 lb 4 oz
Vanilla ½ oz
1. Mix cream cheese in mixing bowl on speed one for 5 minutes to soften.
2. Scrape bowl and add half of the sugar.
3. Scrape bowl and add the rest of the sugar.
4. Add eggs in small additions and scrape after each one.
5. Sift flour and add to mix.
6. Add sour cream and vanilla.
7. Pour evenly into 2" hotel pans lined with parchment.
8. Bake at 350 degrees in a water bath for 1 hour or until set. Freeze.
9. When frozen cut cheese cake into 1" squares. Freeze until needed
Graham Meringue Ingredients:
Yield: 1 Sheet Pan
Egg whites ½ qt
Cream of tartar ½ pinch
Sugar 1 lbs
Cornstarch 1 oz
Graham cracker crumbs ½ lb
1. Whip egg whites until foamed all the way through. Add cream of tartar. Gradually add sugar, whipping on moderate speed until firm peaks. Increase speed to high and whip until very stiff.
2. Carefully fold in graham crackers and cornstarch.
3. Spread meringue into sheet pans in a thin layer and bake at 200 degrees Fahrenheit for 2 hours until crisp. Reserve in oven with pilot light until the next day.
4. Break meringue into shards.
Lemon Curd Ingredients:
Yield: 2 cups
Eggs 6 oz
Sugar ¾ cup
Lemon zest 1 Tbsp
Lemon juice 6 Tbsp
Butter, soft 6 Tbsp
1. Bring sugar, lemon zest and juice to a boil.
2. Temper in eggs.
3. Stir constantly over medium-low heat until thick
4. Remove from heat and allow to cool to 120 degrees Fahrenheit
5. Stir in butter and mix until fully incorporated. Whisking too much will cause the final product to be too runny.
For Lime curd, replace zest and juice with lime juice. Add a green food coloring to achieve proper color.
Blueberry Compote Ingredients:
Fresh Blueberries 3 Cups
Sugar 1 Cup
Vanilla 1 teaspoon
Cornstarch 1 Tablespoons
1. Cook Blueberries and Sugar over Medium Heat until sugar is dissolved.
2. Mix Cornstarch with a small amount of water and stir until incorporated; this is called a slurry.
3. Add the slurry to the blueberries and add sugar to the mixture.
4. Bring to a slight boil and immediately remove from the heat.
5. Add Vanilla.
6. Chill and let thicken until ready to serve.
(Copyright 2012 Sinclair Broadcasting Group)