Tuesday, August 21, 2012

Rosie Makes A Belated Birthday Cake For XKT.

I have a triple-play of birthdays in August.
August 7-9-11.
The 7th is Youngest Hawthorne's.
The 11th is Daughter Hawthorne's.
And in the middle on the 9th is XKT's.
XKT was out of town for her birthday,
celebrating Daddy XKT's birthday,
but she showed up at the Hawthorne's last week
and I had a cake prepared for her.
I knew one of her favorites is cheesecake
with spun sugar and that's what I'm making.

Let's start with the crust:
Crust ingredients:
1/4 cup unsalted butter (1/2 stick), melted
1 package graham crackers

Combine broken graham crackers and melted butter.


I pressed the crumb mixture
 onto the bottom and up the sides
of a buttered 7-inch spring-form pan.

Cheesecake Ingredients:
2 eight-ounce packages cream cheese, softened
3/4 cup sugar
1/4 cup heavy cream
1 TB flour
1 TB cornstarch
1/2 cup sour cream
1 tsp vanilla

Heat oven to 350 degrees.
Beat cream cheese.
Gradually beat in sugar on medium-high for about 3 minutes.
Beat in cream.
Add eggs, one at a time,
beating after each addition.
Mix in sour cream, flour, cornstarch, and vanilla.
Pour filling over crust.
Bake 60 minutes.
Turn off oven.
Let cake cool in oven about 5 hours.
Refrigerate at least five hours before serving.

Here are the step by steps:
Beat softened cream cheese
and gradually beat in sugar.

Mix in cream.

Beat in eggs, one at a time.

Sour cream in.



Ribbon the cheesecake batter
 into prepared graham cracker/butter crust.

Ready for a 350 degree oven.

I baked for 60 minutes,
turned oven off,
and let it sit in the oven for 5 hours.
Then I stuck it in the fridge overnight
since XKT is here for the night.
I will finish it the next day
with spun sugar.

Here's the cheesecake next morning.

Check it out all around.

When you're making your crust
and pushing the crackers up the sides,
don't worry if you don't get the grahams evenly, height-wise.
The cheesecake puffs up high while baking,
but then settles down to the crust.

Next, I'm making my spun sugar topping
for XKT's cake.

Ingredients for spun sugar:
1 cup sugar
1/3 cup water

Blend sugar and water in saucepan.

Bring to a simmer.

Swirl pan to be sure sugar has dissolved completely.

Cover pan tightly and boil syrup for 3 minutes
over medium high heat.

Uncover pan and continue boiling and slowly swirling.

In a bit, the syrup will start to color.
Keep swirling and boiling,
perhaps lifting pan off constant heat,
until it's a light caramel color.
Remove from heat.
It will continue to darken.
Have a pan of cold water waiting
if necessary to quick-cool the caramel
 and stop the cooking and browning.

This is the beautiful golden caramel color you want.

Let it rest a minute,
then grab a couple of forks and a friend
and dip and drizzle.

Every time I do this,
I feel like a spider.


I'm sorry.
But I got carried away from here on.

Crack spider!

Wonder what this tasted like.

 I guess I'll never know.

 Oh wait.
There's a slice with My Name on it!
Thanks, XKT

1 comment:

Anonymous said...

It was the bestest cheesecake evah! Thanks bunches Rosie!
P.S. I froze a slice with your name on it.