Review Of The Cheesecake Bible Cookbook With Caramel Pecan Cheesecake Recipe
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- Author: George Geary
- Paperback: 384 pages
- Publisher: Robert Rose; Second edition (October 31, 2018)
- Language: English
- ISBN-10: 0778806189
- ISBN-13: 978-0778806189
- Purchase on Amazon
The highly-anticipated upgraded edition of the definitive book on luscious, decadent cheesecake by a master chef and baker.
Beloved for over a decade, this comprehensive cheesecake resource allows its many readers to indulge in recipes that range from traditional and chocolate to fruity and savory. Now, The Cheesecake Bible is back and better than ever with 90 new recipes to satisfy people who eat a gluten-free diet and to answer the recent cultural appetite for more savory cheesecakes.
Iconic recipes include Deep Dark Chocolate Fudge Cheesecake and White Chocolate Velvet Cheesecake with Port Wine Berry Compote. Then there are the more savory options, such as Black Olive and Herb Cheesecake and Blue Cheese Cheesecake with Pecans. Other offerings include nut, citrus, no-bake, vegan, fruit, chocolate, cheese and holiday cheesecakes, as well as cheesecake bars, small cheesecakes, toppings and sauces. With more than 300 recipes, there’s a cheesecake for everyone.
The book features extensive how-to instructions, along with sections on equipment, basic tips and techniques for perfect cheesecakes, a list of common ingredients and frequently asked questions from the author’s baking classes. It is the ideal guide for beginners and seasoned bakers alike, ensuring that they make the very best cheesecakes.
George Geary teaches baking and cooking techniques at more than 100 cooking schools across North America every year. He is a food journalist and the author of five cookbooks.
Chapters in this cookbook include:
- Crumbs and Cookies
- Breakfast and miscellaneous Items
- A World of Cheesecakes
- Chocolate Cheesecakes
- Fresh Fruit Cheesecakes
- Citrus Cheesecakes
- Nut Cheesecakes
- Vegan and Gluten-free Cheesecakes
- No-Bake Cheesecakes
- Small Cheesecakes
- Cheesecake Bars
- Cheese Pies
- Savory Cheesecakes
- Holiday and Celebration Cheesecakes
- Toppings and Sauces
The cookbook is easy to use. Each chapter has a table of contents, making it easy to brose for or find the recipe you want. Recipes are clearly written and easy to understand. Instructions also contain helpful tips and variations as well.
Here’s a recipe from The Cheesecake Bible, shared with permission.
Caramel Pecan Cheesecake
Courtesy of The Cheesecake Bible Second Edition by George Geary 2018 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Image credit: Colin Erricson.
A childhood fondness for turtle candies, with crunchy pecans wrapped in rich caramel, inspired this decadent cheesecake.
Serves 10 to 12
- 9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides
- mixing bowl
- measuring cup
- measuring spoons
- mixer with paddle attachment
- 11⁄4 cups chocolate cookie crumbs, 300 mL
- store-bought 1⁄4 cup pecans, toasted and ground 60 mL
- 1⁄4 cup unsalted butter, melted 60 mL
- 1 cup soft caramels 250 mL
- 2 tbsp evaporated milk or whipping (35%) cream 30 mL
- 6 oz bittersweet chocolate chunks 175 g
- 1 lb cream cheese, softened 500 g
- 1 cup sour cream 250 mL
- 1⁄2 cup granulated sugar 125 mL
- 3 large eggs, at room temperature
- 1 tsp vanilla extract 5 mL
- 1 cup pecans, toasted and chopped 250 mL
• Preheat oven to 350°F (180°C)
1. Crust: In a bowl, combine cookie crumbs, ground pecans and butter. Press into bottom of cheesecake pan and freeze.
2. Filling: In a small saucepan over low heat, melt caramels in evaporated milk, stirring frequently, until smooth. Reserve about 3 tbsp (45 mL); cover and refrigerate. Pour remaining caramel mixture over frozen crust, spreading evenly and leaving a 1⁄2-inch (1 cm) border uncovered. Sprinkle chocolate chunks over caramel. Set aside.
3. In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla. Fold in chopped pecans by hand.
4. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
5. Decoration: Reheat reserved caramel mixture in the microwave (or in a small saucepan over low heat) until melted. Drizzle over cake.