For the adventurer: Parmesan Cheesecake
Since I find this interesting and unique, here is a recipe for Ben Franklin's Parmesan Cheesecake. Makes one 9-inch cake.
Filling:
1 cup freshly grated parmesan cheese
8 ounces cream cheese
2 eggs, separated
1 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
Crust:
2 cups graham cracker crumbs
cup finely chopped walnuts
cup granulated sugar
6 tablespoons unsalted butter, melted
Topping:
pint heavy cream
pint sour cream
2 tablespoons granulated sugar
1. Preheat the oven to 350*F.
2. Prepare the Filling: In a mixing bowl, stir together the parmesan cheese, cream cheese, egg yolks and sugar. Add the lemon juice and zest and mix well to incorporate.
3. In a separate bowl, beat the egg whites to stiff peaks and gently fold into the cheese mixture. Set aside.
4. Prepare the Crust: Blend together the cracker crumbs, walnuts, sugar and melted butter. Grease a 9 x 3-inch springform cake pan with butter and press the crust into the bottom and about 2 inches up the sides. Bake for 15 minutes. Remove.
5. Pour the cheese mixture on top of the crust and return to the oven for another 25 to 30 minutes, until nearly set in the middle when shaken and slightly puffy.
6. Remove and cool completely on a wire rack. Refrigerate for at least 4 hours before serving.
7. Prepare the Topping: Just before serving, whisk together the cream, sour cream and sugar until stiff and serve on the side with the cake.
Adapted from Benjamin Franklin Book of Recipes ©2000-2004 by Hilaire Dubourcq, FlyFizzi Publishing, England and also found here. It will be featured on this week's A Chef's Table, which is a show produced by WHYY and Chef Jim Coleman.
Also, if you want a really good cooking show to listen to, I'd recommend tuning into A Chef's Table instead of flipping on the TV. (TV rots brains, mmmkay?) If your local public radio station doesn't carry it, you can listen online at 12p (Eastern) on Saturdays for free thanks to WHYY.
He doesn't read recipes all that often; it's more about ingredients, new cookbooks, techniques, styles, and trends.
Filling:
1 cup freshly grated parmesan cheese
8 ounces cream cheese
2 eggs, separated
1 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
Crust:
2 cups graham cracker crumbs
cup finely chopped walnuts
cup granulated sugar
6 tablespoons unsalted butter, melted
Topping:
pint heavy cream
pint sour cream
2 tablespoons granulated sugar
1. Preheat the oven to 350*F.
2. Prepare the Filling: In a mixing bowl, stir together the parmesan cheese, cream cheese, egg yolks and sugar. Add the lemon juice and zest and mix well to incorporate.
3. In a separate bowl, beat the egg whites to stiff peaks and gently fold into the cheese mixture. Set aside.
4. Prepare the Crust: Blend together the cracker crumbs, walnuts, sugar and melted butter. Grease a 9 x 3-inch springform cake pan with butter and press the crust into the bottom and about 2 inches up the sides. Bake for 15 minutes. Remove.
5. Pour the cheese mixture on top of the crust and return to the oven for another 25 to 30 minutes, until nearly set in the middle when shaken and slightly puffy.
6. Remove and cool completely on a wire rack. Refrigerate for at least 4 hours before serving.
7. Prepare the Topping: Just before serving, whisk together the cream, sour cream and sugar until stiff and serve on the side with the cake.
Adapted from Benjamin Franklin Book of Recipes ©2000-2004 by Hilaire Dubourcq, FlyFizzi Publishing, England and also found here. It will be featured on this week's A Chef's Table, which is a show produced by WHYY and Chef Jim Coleman.
Also, if you want a really good cooking show to listen to, I'd recommend tuning into A Chef's Table instead of flipping on the TV. (TV rots brains, mmmkay?) If your local public radio station doesn't carry it, you can listen online at 12p (Eastern) on Saturdays for free thanks to WHYY.
He doesn't read recipes all that often; it's more about ingredients, new cookbooks, techniques, styles, and trends.