Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 15
Gila Bend Cheesecake This was the first savory cheesecake I had ever tasted. My buddy Ken Jackman was the originator of this recipe. He was probably one of the most talented chefs that I ever worked with. Since we were in Arizona, he wanted to give the cheesecake a southwestern name so it was named after the small city of Gila Bend. We served this cheesecake when we had buffets at Gainey Ranch Golf Club and it would be cut into small wedges. As a lunch entrée, cut the cake into large wedges and heat it just until warm about 10 minutes in a 350-degree oven. I have also made this into mini cheesecakes for quite a few appetizer classes. Just use cupcake liners and bake them in muffin tins as in the Jarlsberg Cheesecake recipe. The baking time is shortened to 25-30 minutes and the mini- cheesecakes can be served after refrigerating them for 2 hours. This recipe makes a cake for 24 buffet portions, 10 lunch-sized portions or about 24 mini cheesecakes Ingredients: 3/4 cups plain breadcrumbs 3 Tablespoons butter, melted 2 pounds 8 ounces cream cheese, softened 5 large eggs 2 cups Cheddar cheese, grated 1/2 cup ham, diced 1/2 cup mild green chilies, diced 1 jalapeño pepper, minced 1 teaspoon each ground cumin, chili powder and salt Procedure:
ОглавлениеPreheat oven to 350 degrees. Combine the breadcrumbs with the melted butter. Press this mixture onto the bottom of a greased 10-inch spring form pan. Bake the crust for 8-10 minutes.
Mix the cream cheese using the paddle attachment of a mixer until it is very soft. Add in the grated Cheddar cheese and mix just to blend. Add the eggs in one at a time. Scrape the bowl down so that you won’t have lumps of unincorporated cheese. Fold in all the remaining ingredients.
Pour the batter into the spring form pan. Wrap foil around the outside of the pan. Place the cheesecake inside a roasting pan that you fill halfway with hot water. Bake the cheesecake at 350 for approximately 1 hour and 30 minutes. A thin knife inserted into the center of the cake should have small curdled looking particles on it when removed. The knife should not come out clean; this means that the cheesecake has been cooked for too long. Cool the cheesecake for at least 30 minutes at room temperature before removing the foil from around the pan and placing it in the refrigerator. Chill over night before serving.
