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window.ATGalleries[52481] = {“id”:52481,”type”:”Baking Lesson”,”images”:[{“image_id”:”faf227063e95eeb2e342b5b6f2e52a759e8cde28″,”caption”:”\u003cb\u003ePrepare the pan for baking:\u003c/b\u003e Arrange a rack in the middle of the oven and heat to 350°F. Wrap 2 layers of heavy-duty aluminum foil around the outside of an 8-or 9-inch springform pan; set aside.”,”image”:{“id”:”faf227063e95eeb2e342b5b6f2e52a759e8cde28″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:10:11.492-04:00″,”updated_at”:”2016-10-27T17:10:11.492-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Cheesecake_22201Custom Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”45f89a33d018f0b7e0706951c486375e002e5c37″,”caption”:”\u003cb\u003eMake the crust:\u003c/b\u003e If using whole graham crackers, break them up along their lines and place them into the bowl of a food processor fitted with the blade attachment. Add the sugar and salt and pulse until the graham crackers are very finely ground with no chunks at all, about 5 (5-second) pulses. Drizzle in the butter and pulse just until the crumbs are moistened evenly, 7 to 10 (4-second) pulses. (If starting with graham cracker crumbs, just stir all the ingredients together in a medium bowl.) Transfer the crumbs to the prepared pan, press them onto the bottom (not the sides), and flatten with the base of a glass drinking glass.”,”image”:{“id”:”45f89a33d018f0b7e0706951c486375e002e5c37″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:10:14.310-04:00″,”updated_at”:”2016-10-27T17:10:14.310-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Cheesecake_22255Custom Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”a6abb6491fab6d727d39e7cb8757943ef170f3a0″,”caption”:”\u003cb\u003eBake the crust\u003c/b\u003e: Bake until the crust is slightly golden brown, 10 to 12 minutes. Place the pan on a cooling rack and cool completely. Reduce the oven temperature to 300°F.”,”image”:{“id”:”a6abb6491fab6d727d39e7cb8757943ef170f3a0″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:10:18.614-04:00″,”updated_at”:”2016-10-27T17:10:18.614-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Cheesecake_22272Custom Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ca85cdf8a9a2751aef0d10f139f147c2765a66d1″,”caption”:”\u003cb\u003eStart the filling:\u003c/b\u003e Place the cream cheese, brown sugar, granulated sugar, and cornstarch in the bowl of a stand mixer fitted with a paddle attachment, or if using an electric handheld mixer, in a large bowl. Beat, starting at medium speed and gradually increasing to high speed, until creamy, fully combined, and fluffy, 4 to 5 minutes. Periodically stop and scrape down the bottom and sides of the bowl as needed.”,”image”:{“id”:”ca85cdf8a9a2751aef0d10f139f147c2765a66d1″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:10:36.722-04:00″,”updated_at”:”2016-10-27T17:10:36.722-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Cheesecake_22306Custom Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”3978902ce2b92cc7de24aaf4d9ddae4571df4392″,”caption”:”\u003cb\u003eAdd the flavorings:\u003c/b\u003e Add the pumpkin, sour cream, cinnamon, ginger, allspice, cloves, nutmeg, and vanilla and mix at low to medium-low speed until fully combined and smooth, periodically stopping and scraping down the sides and bottom.”,”image”:{“id”:”3978902ce2b92cc7de24aaf4d9ddae4571df4392″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:10:58.281-04:00″,”updated_at”:”2016-10-27T17:10:58.281-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Cheesecake_22363Custom Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”14246e8507940b044f0658a4fb24c82dae6a9ed5″,”caption”:”\u003cb\u003eGradually add the eggs:\u003c/b\u003e On medium-low speed, add the eggs and egg yolk one at a time, stopping to scrape down the sides and bottom of the bowl after each addition, until fully incorporated.”,”image”:{“id”:”14246e8507940b044f0658a4fb24c82dae6a9ed5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:10:20.725-04:00″,”updated_at”:”2016-10-27T17:10:20.725-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Cheesecake_22413Custom Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8d8f101553b1dcc660e5b7b39f61be11b6f356b4″,”caption”:”\u003cb\u003eFill the crust:\u003c/b\u003e Place the springform pan in a baking pan that is at least 1 inch deep and at least 1 inch wider than the springform on all sides (a 15.5 by 10.5-inch jellyroll pan or 8 by-12-inch half-sheet pan will work). Transfer the filling to the cooled crust and spread into an even layer.”,”image”:{“id”:”8d8f101553b1dcc660e5b7b39f61be11b6f356b4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:11:18.931-04:00″,”updated_at”:”2016-10-27T17:11:18.931-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Cheesecake_22433Custom Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9ab6afead7a4dfbdcff39cbc89260fb62fa5e7f8″,”caption”:”\u003cb\u003ePut the cheesecake in the oven and make a water bath:\u003c/b\u003e Have a few cups of room temperature water ready. Pull out the oven rack and place the baking pan and cheesecake on it. “,”image”:{“id”:”9ab6afead7a4dfbdcff39cbc89260fb62fa5e7f8″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:10:59.105-04:00″,”updated_at”:”2016-10-27T17:10:59.105-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”BU7A7779HT_Cheesecake_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”99c7ad27c7f3368f0d2e1ea1fa1ee3408deaeedb”,”caption”:”Carefully add the water to the outer pan until it comes to about 3/4 inch up the side of the springform, being careful not to splash water onto the filling. Carefully push in the oven rack all the way back in, trying not to splash the water, and close the oven door. Bake without opening the oven door until the edges of the cheesecake are a light golden brown, the top is a medium-light brown, and the cheesecake center still jiggles just a bit, 60 to 70 minutes.”,”image”:{“id”:”99c7ad27c7f3368f0d2e1ea1fa1ee3408deaeedb”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:10:47.584-04:00″,”updated_at”:”2016-10-27T17:10:47.584-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”BU7A7782HT_Cheesecake_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”76044664ca390a6917ca8d88097939a5260c779a”,”caption”:”\u003cb\u003eCool the cheesecake in a turned-off oven:\u003c/b\u003e Turn the oven off. Let cheesecake sit in the oven for 1 hour.”,”image”:{“id”:”76044664ca390a6917ca8d88097939a5260c779a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:30:22.854-04:00″,”updated_at”:”2016-10-27T16:30:22.854-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”BU7A7766HT_Cheesecake_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”55e2118e5c4544951a2d22fba19523f23cf28074″,”caption”:”\u003cb\u003eCool the cheesecake completely:\u003c/b\u003e Remove the cheesecake from the water bath, transfer to a wire cooling rack, remove the foil wrapping from around the pan, and let cool for 1 hour on the rack. (Do not remove the ring from the pan.) Cover the pan loosely with plastic wrap and refrigerate until completely cold, at least 24 hours and up to 3 days.”,”image”:{“id”:”55e2118e5c4544951a2d22fba19523f23cf28074″,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:10:43.841-04:00″,”updated_at”:”2016-10-28T12:10:43.841-04:00″,”credit_style”:”external”,”credit_author_id”:null,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Cheesecake_22692_Retouch.png”,”alt_text”:””,”exclude_from_color_search”:false,”crop”:””,”ancestor”:null}},{“image_id”:”c889401d27067aaa39cb50b6fe151851946f3a55″,”caption”:”\u003cb\u003eRemove the cheesecake from the pan and serve:\u003c/b\u003e Uncover the cheesecake. The sides of the cake will have receded from the edges of the pan slightly. Release and remove the ring the springform. Transfer the cheesecake, still on the bottom of the pan, to a cake or serving plate. Cut into slices with a long, sharp knife (not a serrated one), rinsing and drying the knife with warm water between each slice for picture-perfect cuts.”,”image”:{“id”:”c889401d27067aaa39cb50b6fe151851946f3a55″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T17:11:15.276-04:00″,”updated_at”:”2016-10-27T17:11:15.276-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”TheKitchn_10_20_22896_cheesecake_clean.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style cheesecake.
The combination makes each bite memorably delicious and worthy of any celebration — especially Thanksgiving.
<p><a href=’http://www.thekitchn.com/how-to-make-pumpkin-cheesecake-237526′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/11/01/how-to-make-pumpkin-cheesecake-baking-lessons-from-the-kitchn/
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