Shaker Gourmet

Whatcha been cooking up in your kitchen lately, Shakers?

Share your favorite recipes, solicit good recipes, share recipes you've recently tried, want to try, are trying to perfect, whatever! Whether they're your own creation, or something you found elsewhere, share away.

Also welcome: Recipes you've seen recently that you'd love to try, but haven't yet!

* * *

image of a cheesecake fresh out of the oven, sitting in a sheet pan on my stovetop, still in a springform pan, the bottom of which is wrapped in tinfoil

Above is a cheesecake I made the other night, when I was teaching Iain how to make cheesecake! It's my favorite cheesecake recipe, using my favorite baking technique. And it's delicious.



1 and 3/4 cups finely crumbed graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
1/3 cup melted butter


4 8-oz packages of room temp. cream cheese (regular or whipped)
1/2 cup room temp. sour cream
3 room temp. eggs
1 cup granulated sugar
2 teaspoons vanilla extract


Preheat the oven to 350. Mix the graham cracker crumbs, sugar, and salt in a large bowl, then add the melted butter. Work the butter through the dry ingredients until they are well-mixed. Press the mixture into a thin layer across the bottom and partially up the sides of a 9-inch springform pan. Bake for 8-10 minutes until golden. Set aside.

(For the next step, you can either do this in a stand mixer or use a hand mixer. I prefer to use a hand mixer, because I can better keep an eye on the consistency of the batter to make sure I don't overmix it. If you opt to use a stand mixer, instead of beating all the eggs first, add them last, one at a time, incorporating them on a low setting.)

Beat eggs in a large bowl, then add sour cream, sugar, and vanilla. Gently mix with spatula, breaking up any large chunks of sour cream. Add the cream cheese, and break up loosely with spatula. Mix with hand mixer on low to medium and be careful not to overmix. Once the batter is smooth and starts to glisten, transfer into the springform pan.

Double-wrap the bottom of the springform pan with foil (as pictured above). Then place the springform pan into a larger pan surrounded by hot water, at least 3/4 of an inch and no higher than the top of the foil.

(Note: I recommend against using boiling water, because the water tends to slosh as you're putting it into the oven and you don't want to burn yourself! Hot tap water is fine.)

Bake for 60-70 minutes until the top is starting to brown and the edges are set, but the center remains slightly jiggly.

As soon as it's out of the oven, run a spatula or knife around the rim to loosen the cake away from the pan. Let the cake cool at room temperature for an hour, then chill in refrigerator for at least six hours (still in pan).

Serve and enjoy!

Shakesville is run as a safe space. First-time commenters: Please read Shakesville's Commenting Policy and Feminism 101 Section before commenting. We also do lots of in-thread moderation, so we ask that everyone read the entirety of any thread before commenting, to ensure compliance with any in-thread moderation. Thank you.

blog comments powered by Disqus