Cheesecake Bible Recipes and Giveaway

The definitive book for cheesecake lovers is back and better than ever!
Now you know that I’m a BIG fan of cheesecake. I’ve made Root Beer, Strawberry and PB&J cheesecakes on my blog.
So when given the chance to review and giveaway a copy of THE CHEESECAKE BIBLE SECOND EDITION I was all in!
I also get to share two recipes from the cookbook! Carrot Cheesecake from page 76 and Fresh Raspberry Hazelnut Cheesecake from page 192.
Thank you Robert Rose Books!
First a bit from the Publisher

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 100 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.

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
Carrot Cake Cheesecake
Your guests will ask if it’s a cheesecake or a carrot cake. It’s the best of both worlds.

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

Cheesecake Batter
1 lb cream cheese, softened 500 g
3⁄4 cup granulated sugar 175 mL
1 tbsp all-purpose flour 15 mL
2 large eggs, at room temperature 2
1 tsp vanilla extract 5 mL
1 tsp ground cinnamon 5 mL
Carrot Cake Batter
11⁄4 cups all-purpose flour 300 mL
11⁄4 tsp baking soda 6 mL
1⁄4 tsp ground cinnamon 1 mL
1⁄4 tsp salt 1 mL
1⁄8 tsp freshly grated nutmeg 0.5 mL
11⁄4 cups granulated sugar 300 mL
2 large eggs, at room temperature 2
1⁄3 cup vegetable oil 75 mL
1 tsp vanilla extract 5 mL
1⁄2 cup well-drained crushed pineapple 125 mL
(about one 8-oz/227 mL can)
1⁄2 cup flaked sweetened coconut 125 mL
1⁄2 cup pecans, toasted (see Tips, at left) 125 mL
and chopped
1 cup shredded carrots 250 mL
Icing
2 oz cream cheese, softened 60 g
1 tbsp unsalted butter, softened 15 mL
13⁄4 cups confectioner’s (icing) sugar 425 mL
1⁄2 tsp vanilla extract 2 mL

1. Cheesecake batter: In a mixer bowl fitted with paddle attachment, beat cream cheese, sugar and flour on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Stir in vanilla and cinnamon. Transfer to a bowl and set aside.
2. Carrot cake batter: In a bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. In a mixer bowl fitted with paddle attachment, combine sugar, eggs, oil and vanilla until well blended, about 2 minutes. Add pineapple, coconut and pecans; mix for 1 minute. Gradually stir in flour mixture. Stir in carrots.
3. Divide carrot cake batter in half and smooth half the batter over bottom of prepared pan. Bake in preheated oven just until cake is light brown and just set, 18 to 22 minutes (it will not be fully cooked).
4. Gently drop cheesecake batter by large spoonfuls over carrot cake. Top with large spoonfuls of remaining carrot cake batter, allowing some of the cheesecake batter to show through. Bake in preheated oven until a tester inserted in the top layer of carrot cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before icing or serving.
5. Icing: In a mixer bowl fitted with paddle attachment, beat cream cheese and butter on medium speed until fluffy, about 4 minutes. Add sugar and vanilla; beat until creamy and light, about 3 minutes. Pipe large rosettes around top of cake.

Serves 10 to 12

Fresh Raspberry Hazelnut Cheesecake
Fresh raspberries and toasted hazelnuts are a taste sensation!

• Preheat oven to 350°F (180°C)
• 9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides
Crust
11⁄4 cups sugar cookie crumbs 300 mL
1⁄2 cup hazelnuts, toasted and ground 125 mL
3 tbsp unsalted butter, melted 45 mL
Filling
2 lbs cream cheese, softened 1 kg
3⁄4 cup sour cream 175 mL
11⁄4 cups granulated sugar 300 mL
4 large eggs, at room temperature 4
1⁄4 cup all-purpose flour 60 mL
21⁄2 tbsp freshly squeezed lemon juice 37 mL
1 tbsp vanilla extract 15 mL
1 cup raspberries, cut into quarters, if large 250 mL
1⁄2 cup hazelnuts, toasted and coarsely ground 125 mL
Decoration
1⁄2 cup raspberries 125 mL
1⁄4 cup hazelnuts, toasted and chopped 60 mL
Whipped cream (optional)
1. Crust: In a bowl, combine cookie crumbs, ground hazelnuts and butter. Press into bottom of cheesecake pan and freeze.
2. Filling: 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. Stir in flour, lemon juice and vanilla. Fold in raspberries and ground hazelnuts by hand.
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 in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
4. Decoration: Sprinkle top of cake with raspberries and chopped hazelnuts. Serve with a dollop of whipped cream on the side, if desired.

Serves 10 to 12

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 twelve cookbooks. George resides in California.

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