Samantha Schwartz - The Cheesecake Cookbook: Classic and Unconventional Recipes

Prep Time: 20 minutes

Cooking Time: 45 minutes

Servings: 10-12 persons

Ingredients

• 1 teaspoon cinnamon
• 1 cup bread crumbs
• 1-pound cream cheese
• teaspoon nutmeg
• 4 eggs
• 1 cup brown sugar
• 1-pound pumpkin puree
• cup heavy cream
• 1-pound ricotta cheese
• 1 teaspoon vanilla
• Vanilla ice cream for serving if desired

Directions

1. Heat the stove to 32 F.
2. Smear butter around the inside of a cake tin and place parchment paper inside.
3. Next, blend together the sugar with the cream cheese.
4. Once it becomes smooth add in the spices, then the cream and puree, mix together well.
5. Once it is creamy stir in the crumbs with the eggs, one at a time.
6. Finally blend in the ricotta.
7. Add the cake mix to the prepared cake tin.
8. Cook in the oven for 45 minutes.
9. When ready take out, cool and serve with vanilla ice cream, if desired.

Prep Time: 25 minutes

Cooking Time: 70 minutes

Chilling Time: 3 hours

Servings: 10-12 persons

Ingredients

For the crust

• 1 teaspoon sugar
• teaspoon kosher salt
• 5 tablespoons unsalted butter, dissolved, plus a little for greasing
• teaspoon fresh, grated nutmeg
• 6 ounces graham crackers

For the filling

• 2 tablespoons dark rum
• 1 vanilla bean, cut in two and deseeded
• cup sour cream
• Sliced strawberries for garnish
• 1 cups sugar
• 3 8 ounce packs softened cream cheese
• teaspoon kosher salt
• 4 eggs, room temperature
• 2 tablespoons unsalted butter, softened
• Charred rhubarb compote
• 1 cups sugar
• 2 tablespoons fresh lemon juice
• 1 pound rhubarb, trimmed and cut inch thick
• 1 vanilla bean, cut in half and deseeded, keep the seeds

Directions

1. Heat the stove to 37 F and take a springform tin and smear with butter.
2. Add the crackers to a blender and pulse until they become crumbs.
3. Now, mix together with the nutmeg, dissolved butter, sugar and salt, mix well.
4. Compress the mix into the springform and up the sides.
5. Cook in the oven for 7-9 minutes to set, then take out, allow it to cool then place tin foil around the springform and sit it in a baking dish.
6. Next, turn down the stove to 32 f.
7. Add the cream cheese and cream together in a bowl or mixer if you have one, and beat together until it becomes smooth.
8. Once smooth, add the butter and sugar in and mix again.
9. Now one by one add in the eggs and blend well together.
10. Finally add the vanilla, rum, salt and vanilla seeds, place the mix into the springform tin.
11. In the roasting tray add boiling water, enough so it reaches halfway up the tin, cook in the oven for around 55 minutes.
12. Once done take out the springform and allow it to cool down, then place in the fridge for 3-4 hours.
13. When ready smear over the compote and finish with strawberries.
14. For the compote you will need to heat up the broiler.
15. Lay out the rhubarb onto a baking tray which has been greased.
16. Cook for 8 minutes to char them, then add to a pan.
17. Put in the rest of the ingredients apart from the lemon juice, and cook until it becomes jam like, around 25 minutes.
18. Now take off, add the juice and cool, take out the vanilla pod and you are ready to smear over the cheesecake.

Prep Time: 30 minutes

Cooking Time: 1 hour

Servings: 8 persons

Ingredients

• cup minced mint
• cup heavy cream
• cup blanched almonds
• cup flour
• 6 cups strawberries, quartered
• 3 eggs
• cup milk
• Unsalted butter, for greasing
• Whipped cream for finishing
• 2 cups cottage cheese, drained overnight
• cup sugar
• Confectioner sugar for garnish

Directions

1. Mix together the strawberries , cup sugar and mint together, using a bowl and allow to rest for 1 hour.
2. Meanwhile, heat the stove to 35 F, and smear butter over an oval 3-quart baking tray, then put to the side.
3. Place the rest of the sugar with the almonds into a blender and pulse until ground finely.
4. Now mix in the milk, eggs, cottage cheese, flour and cream, pulse again until combined well and smooth.
5. Add to the baking tray and cook until it becomes puffed up and golden, around 45 minutes to 1 hour.
6. Take out and rest, once cool, sprinkle over the sugar.
7. Serve with strawberries and cream.

Prep Time: 30 minutes

Cooking Time: 75 minutes

Chilling time: 8 hours

Servings: 8-12 persons

Ingredients

For the crust

• 1 teaspoon lemon zest
• 1 cup flour
• 1 egg yolk
• 8 tablespoons unsalted butter, diced
• vanilla bean, cut deseeded and kept
• teaspoon salt

For the filling

• 3 tablespoons flour
• teaspoon vanilla extract
• 1 cups sugar
• cup heavy cream
• 1 teaspoon lemon zest
• 2 pounds cream cheese, softened
• 5 eggs, plus 2 extra yolks
• 1 teaspoon orange zest

Directions

1. To make the crust, blend together all the crust ingredients, using a bowl.
2. Rub together using your hands, so it becomes a dough.
3. Divide the dough into two and chill for 1 hour, each wrapped in cling film.