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8-hour Cheesecake

Dimple's Mom
Dimple's Mom Posts: 1,740
edited November -0001 in EggHead Forum
The recipe as given to me:
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As could be predicted, the cheesecake was FABULOUS. I highly recommend it. I am going to state the directions as written because the recipe is from the book *Maida Heatter's Cakes* If you don't know who Maida Heatter is, run, run, run to your nearest bookstore or library to find her. Her stuff is amazing. If you follow her directions to the letter, you will not be disappointed. Without further ado, the cheesecake recipe, verbatim:[p]8 Hour Cheesecake[p]2 lbs. Philadelphia cream cheese at room temperature
1 c. sugar
2 TABLESPOONS vanilla extract
2 tablespoons cognac
2 tablespoons Myers Dark Rum
5 eggs[p]Adjust oven rack one third up from the bottom of the oven and preheat to 200. Correct oven temperature is vital for this recipe since you will not "bake until done" but you will bake for the specified time based on correct oven temperature. Butter an 8" by 3" one piece cheesecake pan or a 2-quart souffle dish and set aside. [p]Have ready a large pan in which to place the cake pan or souffle dish. It must not be deeper than the cake pan but it must be wider. [p]In the large bowl of an electric mixer, beat the cheese until soft and perfectly smooth. To ensure the smoothness, scrape the bowl and beaters a few times during mixing.[p]When the cheese is as smooth as possible, gradually beat in the sugar, vanilla cognac and rum. Then add the eggs one at a time, beating well after each addition.[p]Spray the bottom of the buttered pan with cooking spray.[p]Pour in the mixture into the pan or souffle dish. Place the cheesecake pan into the larger pan. Pour hot water about 2 inches deep into the larger pan and place them in the oven.[p]Bake for 8 hours. Then remove from the hot waterand let stand at room temperature for several hours or overnight. Or, if you bake the cake during the night, let it cool for most of the day; it should stand for at least a few hours after it has reached room temperature.[p]To unmold, cover the cake pan with a flat cake pan or serving board, and turn the pan and plate over. If the cake does not slip out, gently bang the pan and plate on the work surface once or twice. Serve the cake upside down.[p]If you serve this before refrigerating or freezing (it freezes well) it will be especially delicate, creamy, tender and custardy. If you do freeze or refrigerate the cake, bring it to room temperature before serving. (However, if it is cold when you serve it, it is still wonderful, only different--that's all.)[p]Serve this as it is, perfectly plain, or serve any type of fresh berries along side.[p]Notes from Brownie Queen: The recipe looks long and involved but it's really easy. She just maps out ALL the steps. Also, I didn't have rum or congnac when I made it so I used another of my favorite liquors (as mentioned in the first post) and it was terrific. After the intense work of typing all of this out, I think I'm going to go cut me a big slice!
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Note from Gwen - the first day, the liquor taste was overwhelming and I was going to cut it back to 1 T of each next time I make it. I would add more vanilla to make up for the liquid. However, just having had a slice as I sit here and type, the flavor has mellowed with age, so maybe next time I'll just make it sooner. If I'm making it to serve the next day, I will probably cut the booze back.
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