Elisha's It's-It Cheesecake

Two posts in a row regarding Elisha?  I must love her or something. 

Plain and simple:  I thought Elisha's cheesecake was genius.  If you're not from the Bay Area, the inspiration was the It's-It Ice Cream Treat, an oatmeal cookie ice cream sandwich all dipped in chocolate.  They come in a variety of flavors, my favorite being mint.

Elisha's cheesecake follows this theme by having an oatmeal cookie crust and what would have been a hard chocolate shell (it was a very hot day and being brainiacs, we neglected to have the tasting in the shade).  The cheesecake itself is espresso flavored.

There was little wrong with the cheesecake.  Espresso cheesecake: Mmm....  Chocolate coating: Mmm....  Oatmeal cookie crust: MMM....

Jasmine's Maple Chocolate Cheesecake with Graham Cracker Bacon Crust

Sorry for the delay in posting this. I've been busy but I can't really think or what I have been busy with.

After hearing that there was BACON in Jasmine's crust, it was a no brainer that she would win for "Most Original". From what I remember, it wasn't terribly obvious that bacon was an ingredient in the crust. In my opinion, the bacon added nuttiness and smokiness.

This is Jasmine's first time competing with us and if this is just a glimpse of what she has to offer, then I am really excited to see what else she has up her sleeve for future competitions.

Recipe after the jump.

2009 Cheesecake Challenge Results

I am still amazed at how creative my friends are. This year's cheesecakes were truly spectacular and in combination with the great people and perfect weather, the day was absolutely fantastic. So much fun.

2009 Cheesecake Challenge

It's nearly time for the Cheesecake Challenge again! This year, our competition will be held at Parkside Aquatic Park in San Mateo on Saturday, August 8th and our theme ingredient is chocolate.

Last year, we had a great time with an amazing group of tasters and judges. This year, we are hoping that we will have the honor of having the same crowd plus more. For the results from last year, go here.

Our bakers, so far, are: Elisha, Cynthia, Marvin, Jasmine, Jeff and myself. All creative and talented people, so the competition is going to be tough! Since the theme ingredient is chocolate, it is a good thing we are having the competition at a park to be able to run off the instant pounds we are surely going to gain.

In the last two competitions, we've had 4 judging categories: taste, appearance, texture and originality. We've decided to add one more category: crust. It's such a huge part of the cheesecake experience, it is a surprise that we did not have this category to begin with.

If you would like to join us, please reply "Yes" on the official evite here. Everyone is welcome to come! There will be plenty of cheesecake to taste.

Whose name will be added next to the coveted Golden Whisk Award?

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.

2008 Cheesecake Competition

The official date of this year's Cheesecake Competition is Friday, August 15th at 6:30pm. DeLessio Market and Bakery has offered their patio for our event, so please come and purchase a beverage inside before judging begins.

This year we are awarding the overall winner with the coveted Golden Whisk.

Here's a little background on how it all began:

Last year, Cynthia and Marv wanted to challenge each other in a cheesecake baking contest. Once I heard about it, I had to join in. Word spread and we had ourselves quite a little event and everyone who heard about our competition automatically wanted to be a judge.

So eventually we had 4 bakers, 6 judges, Jollibee's fried chicken, and our theme ingredient: pumpkin. Last's year winner was Miss Elisha's marbled pumpkin cheesecake with a semisweet chocolate crust, served with fresh hand-whipped cream . Here's the recipe she used:

Marbled Pumpkin Cheesecake

Crust

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup butt or margarine, melted
2 cups semisweet chocolate mini morsels, divided

Directions: In medium bowl, combine graham cracker crumbs, sugar and butter. Press onto bottom of greased 10-inch springform pan; sprinkle 1 cup of chocolate morsels.

Cheesecake

3 8 oz. packages of cream cheese
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 3/4 cup pumpkin puree
4 large eggs
1/2 cup evaporated milk
1/4 cup cornstarch
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Directions: In small, heavy saucepan over low heat, melt remaining chocolate morsels. Stir constantly until smooth. In large mixer bowl, beat cream cheese, granulated sugar and brown sugar. Beat in pumpkin.

Beat in eggs and evaporated milk. Beat in cornstarch, cinnamon and nutmeg.

Remove 1 cup pumpkin batter; stir into melted chocolate. Pour remainder of pumpkin batter into springform pan. Pour chocolate mixture over top. Swirl.

Bake in preheated 325 degree oven for 60 minutes, or until edge of filling is set. Turn oven off; allow cheesecake to stand in oven for 30 minutes. Remove from oven to cool completely. Cover and chill for several hours.

I'm still looking for the pictures we took that night. Stay posted!