I am so excited to announce my cheesecake class on Craftsy, Show-Stopping Cheesecake!
For those of you who aren’t familiar with Craftsy, it provides education and tools to help you bring your creativity to life. You can learn everything from photography, knitting, sewing, cake decorating and of course, baking. It allows you to learn how to do these things at your own pace, when it is convenient and you have access to the teachers (me) whenever you have questions or just want to share what projects you’re working on. I love this platform for learning and teaching. As some of you may know I’ve done a bread baking class based on the Master recipe from my book The New Artisan Bread in Five Minutes a Day and I recently created an intensive Baking and Pastry class for beginners, which will help you feel confident with all of your family recipes or those beautiful treats you see on Pinterest. I hope I will see you in one, or all of my Craftsy classes.
I recently went back to the Craftsy studio and created a Show-Stopping Cheesecake class. It is more than just recipes (although there are plenty of those too), it is a technique class that will give you all the skills to bake any kind of cheesecake you desire. We’ll cover different flavors, baking methods, pan shapes and lots of toppings and sauces. Here are just a few of the cakes I make in the video class, but I look forward to hearing what you’d come up with. If you’d like to join me in the class, here is a link that will give you 50% off the class.
Here is a Nutella striped cheesecake that I then top with candied hazelnuts. I’ll show you how to create the stripes and how to make the candied garnish.
Cheesecakes can be many shapes, including this chocolate bombe. We will also enrobe it in glossy ganache and create chocolate shavings to top it all off.
These bars are made of a bourbon flavored cheesecake and studded with blackberries and topped with sour cream.
This terrine shaped cheesecake is made of layers of peanut butter and raspberry preserves.
I’ll show you how to create many flavors from just a few base recipes and how to layer the flavors together.
In this post I’ve made a tangy lemon curd to add it to any cheesecake from my class or you can just spread it on your favorite toast or even a pound cake.
Lemon curd is basically a custard, but instead of cream, we will use lemon juice. It is thickened with egg yolks and butter and has a velvety smooth texture and a sweet, but tangy flavor. I used Meyer lemons, since they are available right now and have a more subtle, almost perfumed flavor, just a little softer flavor than a traditional lemon.
1/2 cup lemon juice (this is also lovely with lime or grapefruit juice)
1 cup sugar (use only 3/4 cup if you are making this with Meyer lemon or grapefruit, since they are not quite as sour as lemon or lime)
6 egg yolks
1 stick (4 ounces or 8 tablespoons) unsalted butter, cold
Whisk together the lemon juice, sugar, yolks, and salt. Add the butter and set over a double boiler.
Use a rubber spatula to stir the lemon curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat.
I used the vanilla cheesecake base from my Craftsy class, but added 3 tablespoons Meyer lemon juice and 1 tablespoon zest to it. I baked it in a water bath, so that we’d have a magically smooth texture and no cracking. You will find all my tricks and tips for preventing cracking in the class.
After the cheesecake is set, remove it from the oven.
Carefully spoon the warm lemon curd over the top of the cheesecake and spread it smooth, if it doesn’t spread on its own.
Return to the oven and bake for another 20 minutes or until the curd is set like like jello. This may take a touch longer if the curd hadn’t been set up enough before going in the oven.
Remove from the oven and let cool. Follow all my tips for finishing the cheesecake and for removing it from the pan.
The lemon curd is a lovely addition to the creamy cheesecake and gives it a wonderful look.
It is pretty enough to serve as is, but you could also add one of the fruit sauces we make in the class as well.
If you love cheesecake I hope you’ll join me in the class, and don’t forget to get your 50% off by using this link.