The Cheesecake Bible Review + 2 Delicious Free Cheesecake Recipes! (2024)

Posted by Grace Cross | Oct 20, 2018 | Blog, Featured, Parents, Product Reviews, Recipes | 0

The Cheesecake Bible Review Plus 2 Delicious Recipes!

Cheese cake lovers unite! The Cheesecake Bible is here to make all of your delicious dessert fantasies a reality.

Sweet or Savory?

New from Robert Rose, author and culinary teacher George Geary has over 300 sweet and savory recipes for cakes and so much more. Wehther you are a seasoned professional or a enthusiastic novice, You are going to love The Cheesecake Bible.

With humor and for the love of cheesecake, we are taken on a delicious ride of so many different recipes. George Geary was a pastry fhef for hit sitcoms and was the first award winning pastry chef for the Walt Disney Company at Disneyland. The Cheesecake Bible Second Edition is guaranteed to impress you and all of your lucky guests who will sample you delicious desserts.

Robert Rose is generous enough to include TWO delicious free recipes from The Cheesecake Bible Second Edition so your whole family can enjoy! Get ready to drool over the Blue Ribbon Cheesecake and The Caramel Pecan Cheesecake.

Courtesy of The Cheesecake Bible Second Edition by George Geary 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Image credit: Colin Erricson

Blue Ribbon Cheesecake

I have won numerous awards with this recipe, also affectionately called “Patty’s Favorite Cheesecake” after my mom, my biggest fan.

• Preheat oven to 350°F (180°C)
• 9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5cm) sides

Crust

11⁄4cups graham cracker crumbs, store-bought. 300 mL
1⁄4cup unsalted butter, melted 60 mL

Filling

2 lbs cream cheese, softened 1 kg

11⁄4cups granulated sugar 300 mL

4 large eggs, at room temperature 4

3 tbsp freshly squeezed lemon juice 45 mL

1 tsp vanilla extract 5 mL

Blue Ribbon Cheesecake Topping

1⁄2cup sour cream 125 mL

1⁄4cup granulated sugar 60 mL

1 tbsp freshly squeezed lemon juice 15 mL

1⁄2tsp vanilla extract 2 mL

Decoration

2 cups fresh strawberries, sliced 500 mL

1. Crust: In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice and vanilla.
3. 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 on the counter for 10 minutes (do not turn the oven off). The cake will sinkslightly.
4. Topping: In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. 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: Top with sliced strawberries when completely chilled.

Serves 10 to 12

Caramel Pecan Cheesecake

A childhood fondness for turtle candies, with crunchy pecans wrapped in rich caramel, inspired this decadent cheesecake.

• Preheat oven to 350°F (180°C)
• 9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5cm) sides

Caramel Pecan Cheesecake Crust

11⁄4cups chocolate cookie crumbs, store-bought. 300 mL
1⁄4cup pecans, toasted and ground 60 mL
1⁄4cup unsalted butter, melted 60 mL

Filling

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

1⁄2cup granulated sugar 125 mL

3 large eggs, at room temperature 3

1 tsp vanilla extract 5 mL

1 cup pecans, toasted and chopped 250 mL

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. Bakein 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.