Beets Sweets — Classic Cheesecake

Since my household consists of three single ladies, we decided to celebrate “Galentine’s Day” with Thai food from our favorite local spot Teton Thai and homemade cheesecake! I have never made a cheesecake before as it always seemed a little intimidating. My roommate Katy works in the pastry kitchen at a local hotel and assured me she had the perfect recipe. It comes from Chef Schorner at the Culinary Institute of America where Katy studied after receiving her bachelor’s degree. We served it with raspberry and chocolate sauce but when it comes to cheesecake, the topping options are endless. Best enjoyed with your sweetie or favorite gal pals!

Enjoy- Chelsea


Classic Cheesecake

Yields 2, 6 inch cakes

Crust Ingredients:

  • 4 teaspoons brown sugar
  • 15 graham crackers
  • ½ stick of butter, melted

Filling Ingredients:

  • 1 ½ cup sugar
  • 5, 8 ounce packages of cream cheese*
  • 6 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla
  • Juice of ½ an orange and ½ a lemon
  • 5 ounces heavy cream

Directions:

  • Crush graham crackers. Mix cracker crumbs with brown sugar and butter. Press into the bottom of the two, six inch springform pans until completely covered.
  • In a stand mixer with paddle attachment, combine cream cheese and sugar until smooth.
    Scrape down bowl and paddle again.
  • In a separate bowl, whisk together eggs and egg yolks. Slowly add egg mixture to cream cheese blend. Once completely combined scrape down bowl again to ensure proper blending.
  • Slowly add orange and lemon juice. Scrape down bowl again and make sure no lumps remain.
  • Once the mixture is completely creamed together slowly mix in the heavy cream and vanilla.
  • Bake at 300F for 1 hour 30 minutes or until just set in the middle. Allow to cool completely at room temperature before placing in the refrigerator.
  • *For a creamier cheesecake omit 8oz of cream cheese and replace with 8oz Mascarpone or for a more textured cheesecake replace with 8oz ricotta. I used mascarpone in this recipe.



Raspberry Sauce

Ingredients:

  • 10 ounce bag of frozen raspberries
  • Zest from orange and lemon
  • 1 cup sugar
  • Juice from other half of orange and lemon
  • 1-2 teaspoon corn starch

Directions:

  • Combine all ingredients but corn starch in a sauce pan. Cook over medium heat stirring occasionally until raspberries are mostly cooked down.
  • Purée liquid in a blender until raspberries are completely broken down. Using a mesh strainer, strain liquid back into saucepan. This will help eliminate the amount of seeds in the sauce. Continue to cook the sauce over medium heat. In a bowl combine corn starch with just enough water so that corn starch is completely dissolved. Slowly add corn starch mixture to sauce until it thickens to your desired consistency. Remember, sauce will thicken more as it cools.
  • For the chocolate sauce we just melted chocolate chips.

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tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!