Anyone try the Barefoot Contessa cheesecake recipe?
- mels Jan 24, 2007 08:27 AM
I have been requested to make a cheesecake for a birthday party this weekend. I have not yet found the quintessential cheesecake recipe that I would consider my best effort for an occasion such as this. I am leaning towards the cheesecake recipe in the Barefoot Contessa cookbook (the Family one) only because every recipe of Ina Garten’s I have tried has been right on. Cheesecake recipes that I have seen mostly vary in baking temperature, baine marie or no bain marie, and the matter of leaving the oven door open and for how long.
Has anyone tried this recipe? Should I use her method or try a different one?
I've made her cheesecake recipe, and it's very good. I like using a bain marie (even if whatever recipe doesn't call for it) because it seems to help the cheesecake cook more evenly. When it's done (still a bit wiggly in the center), I take it out of the oven, slide a butter knife around the edge of the pan to release the sides (and prevent cracking) and let it cool on a rack. Make sure to take the foil off, so any water that might have collected on the outside layers doesn't just sit there.
I made a White Chocolate Raspberry Cheesecake from cooks.com (http://www.cooks.com/rec/doc/0,176,14...) for the holidays that was a big hit. I would definitely make it again. I couldn't find the Neufchatel cheese, so I used marscapone cheese instead. The shortbread cookies I used had a hint of lemon in them.
I have not made the BC one, so I cannot comment on that. I have made other recipes of hers and I agree they are consistently good.
Re the bain marie, I have always used as well until I made this one, which didn't call for it in the recipe and I don't think it diminished the quality or texture of the cheesecake by not using it.