Chef Brittany Driskell, Director of Culinary for FMK Restaurant Group
While cooking is my profession, baking is my hobby. I’ve been working on this cheesecake recipe for 11 years now, perfecting it, getting the right consistency, getting the right balance, and I figured it out about a year ago. It’s light. It’s not dense. It’s airy and it’s not too sweet. I’m a balance person and I like to have just enough sweet to where you can eat the entire dish.
Baking is a meticulous art. If you miss a step, or don’t do a step correctly, sometimes it will affect the outcome of the final product. With that said, I believe this recipe is pretty simple, if you’re familiar with the process of baking cheesecake or custard. This cheesecake has always been my baby, and this is the first time I’m sharing it with the world. It’s the perfect dessert as we transition into summer. I hope you enjoy it!
Cookware needed that you may not already have:
9 or 10 inch Springform Pan
RECIPE
Strawberry-Rhubarb Cheesecake
Serves 2 people
INGREDIENTS
3 lbs cream cheese
2 tbs vanilla bean paste
5 large eggs
1 cup granulated sugar
2 cups (crushed) shortbread cookies
1⁄4 lb unsalted butter- melted
2 cups Strawberry Rhubarb Jam
( for the whole cake)
Garnish Whipped Cream Garnish Powdered Sugar Garnish Fresh Strawberries
Strawberry-Rhubarb Cheesecake
Serves 2 people
INGREDIENTS
3 lbs cream cheese
2 tbs vanilla bean paste
5 large eggs
1 cup granulated sugar
2 cups (crushed) shortbread cookies
1⁄4 lb unsalted butter- melted
2 cups Strawberry Rhubarb Jam
( for the whole cake)
Garnish Whipped Cream
Garnish Powdered Sugar
Garnish Fresh Strawberries
DIRECTIONS
Crust: Shortbread cookies and melted butter
If you don’t have a food processor to break down the shortbread cookies then a ziplock bag and a little release of frustrations of the world will work just fine.
1. Combine the cookie crumble and butter together by hand, saturate with the butter until it sticks when you squeeze it in your fist.
2. Spray the springform pan with non-stick spray of choice.
3. Pour the crust into the pan and use a cup with a flat bottom to pack it until it forms a solid layer around the bottom of the pan. I use the cup to push the crust up the sides of the pan a little, so it forms a taller thinner crust, again personal preference.
4. Place the crust in the oven preheated to 325 degrees for 3 – 5 minutes. You want a light golden brown. It will be soft when it comes out of the oven and will harden as it cools.
Cheesecake Base
*Important that the cream cheese and eggs are room temperature
1. Start with cream cheese in the bowl, whisk until fluffy and creamy (about 3 – 4 minutes on high speed- scraping sides for chunks) *The whisk is what separates my recipe from the average, it incorporates air and makes it light and fluffy.
2. Once cream cheese is whipped, add the sugar and whisk for another minute. *Drop the speed to avoid splash back.
3. Next add eggs and vanilla, whisk until incorporated well.
4. Pour the mixture into the cooked and cooled crust.
**If you would rather have the jam in the cake instead of on top at the end, swirl it into the mixture now, after you put it into the pan.
Cooking
1. Cover the bottom of the springform pan with foil. The foil should be one solid piece on the bottom and should come at least halfway up the sides of the pan. This ensures no water gets in the pan.
2. Place cooking towels in a single layer on the bottom of
a sheet tray or baking dish. The towels will help maintain the water in the pan.
3. Put the cake in the pan on top of the dry towels and place in the oven.
4. Add water to the pan after placing in the oven, this helps prevent spillage . *You want to add water until the towels have completely absorbed and there is a small puddle of water in the pan.
5. Cook at 325 degrees for an hour and a half.
The top of the cake will be golden brown. It should not crack with enough moisture (check about halfway through and add more water to the pan if needed). The center of the cake should be firm with bounce, like a sponge.
6. Once cake is done remove it from water bath and allow to cool on the counter for an hour, then put it in the refrigerator to finish cooling — another 2 –3 hours.
Serving
1. With a butter knife, loosen the sides of the cake from the pan. And then release the pan to cut the cake.
2. Serve smothered in jam and finished with whipped cream and fresh strawberries.
This article is featured in the Summer 2023 issue of The Growing Bolder Digital Digest.
