2008 Cheesecake Challenge Results

First, I'd like to thank all our bakers and judges this year. Without you all we wouldn't have such a successful evening! Also, I'd like to thank Delessio Market and Bakery for being our host and for also awarding the winner with a $20 gift card. For the first year, our grand prize was the Golden Whisk, made by Elisha. Great job!

This year's challenge was fruit. We had 5 bakers and surprisingly we each picked a different fruit to showcase in our cheesecakes. Here are the cheesecakes and their baker's:

Banana Caramel Cream Cheesecake by Elisha

Orange Blossom Cheesecake with Pomegranate Raspberry Sauce by Sylvia

Lemon Cheesecake with Lemon Curd by Cynthia

Peach Cheesecake by Jason

Strawberry Cream Layered Cheesecake by Jeff

The cheesecakes were scored by taste, appearance, texture, and originality. Taste being out of 10 points and the other categories worth 5 points each. And finally, here are the results:

Most Original: The Orange Blossom Cheesecake with Pomegranate Raspberry Sauce

Best Texture: The Lemon Cheesecake with Lemon Curd

Best Appearance: The Orange Blossom Cheesecake with Pomegranate Raspberry Sauce

Best Tasting: The Orange Blossom Cheesecake with Pomegranate Raspberry Sauce

Overall Winner: The Orange Blossom Cheesecake with Pomegranate Raspberry Sauce

Orange Blossom Cheesecake

Crust

1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)

1 1/4 cups walnuts (about 5 ounces)

6 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/2 cup (1 stick) unsalted butter, melted

Filling

4 (8 ounces) packages cream cheese, at room temperature

1 1/3 cups sugar

1/2 teaspoon salt

2 teaspoons pure vanilla extract

4 large eggs, at room temperature

1 1/3 cups heavy cream

2 tablespoons grated orange peel

2 teaspoons orange flower water

To make the crust: Butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil.

In a food processor, blend together graham cracker crumbs, walnuts, sugar, salt and cloves until nuts are ground. Scoop out the mixture into a medium bowl and pour over the melted butter. Mix together with hands until all crumbs have been moisten. Press mixture into springform pan, bringing crumbs about 1 1/2 inches up the sides. Put the pan into the freezer while you preheat the oven.

Preheat the oven to 350 degrees F and place the springform pan on a baking sheet. Bake the 10 minutes. Set the crust aside to cool on a baking rack while you are making the filling. Reduce the oven temperature to 325 degrees F.

To make the cheesecake: Put a kettle of water on the stove to boil.

In a stand mixer fitted with a paddle attachment, beat the cream cheese at medium speed until soft and creamy. While the mixer is still running, add the sugar and salt. Continue to beat the mixture until the cream cheese is light. Beat in the vanilla. Add eggs, one at a time, beating for 1 minute after each addition. Reduce the mixer to low and add the heavy cream, orange zest and orange flower water.

Put the foil wrapped springform pan into a roasting pan that is large enough to have room around the springform when in it.

Pour the batter into the springform until the batter is just below the rim (about 1/2 inch). If you have left over batter, you can bake the batter in small buttered ramekins. Carefully, open the oven and slide out the center rack. Put the roasting pan containing the springform on the rack. Pour the boiling kettle water into the roasting pan until it comes up about halfway around the springform. Carefully, slide the rack back into the oven.

Bake the cheesecake for about 1 hour and 15 minutes or until the top is slightly browned. Turn the oven off and prop the door open with a wooden spoon. Allow the cheesecake to cool in the oven for 1 hour.

After 1 hour, take the cheesecake out (be careful unwrapping the foil, there may be some hot water) and let it come to room temperature on a cooling rack.

When the cheesecake has cooled completely, cover it with plastic wrap and chill in the refrigerator for at least 4 hours. (Overnight is better).

Pomegranate Raspberry Sauce

2 cups pomegranate juice

1 (12 ounce) bag frozen unsweetened raspberries (unthawed)

2 tablespoons sugar

1/4 cup honey

Bring juice to a boil in medium saucepan. Reduce heat and simmer for 30 minutes. Mix in raspberries and sugar. Simmer until reduced to about 1 1/2 cups, stirring frequently. Mix in honey and bring to simmer. Cooly slightly. Cover and chill until cold. Can be made 1 day in advance and kept in refrigerator.

Spoon over individual slices of cheesecake.