Winter ~ Sunday ~ 01/02/2011
Mostly cloudy. Highs in the upper 40s. Northwest winds 5 to 10 mph.
It is wise to keep in mind that no success or failure is necessarily final. Success and failure. We think of them as opposites, but they’re really not. They’re companions - the hero and the sidekick. How do you achieve success? Well, for one thing, you don’t define it before you achieve it.
Success is blocked by concentrating on it and planning for it... Success is shy - it won’t come out while you’re watching.
Here is one of my success in 2010 on how to bake a successful cheesecake. Share with you guys with the recipes below:-
Creamy Lemon Cheesecake
for the base
35 sheets RITZ crackers
6 tablespoons soft unsalted butter
for the cheesecake
1 lemon (juice)
2 x 8-ounce bars cream cheese, at room temperature
1 x 16-ounce sour cream
4 eggs
1 cup or 8-ounce sugar
1 teaspoon corn starch
1 x 9-inch Spring Form
1 x roasting pan, for water-bath
Preheat the oven to 350°F and put a full kettle on to boil. Wrap the outside (underneath and sides) of your spring form with a double layer of aluminum foil. The idea is to give a good waterproof casing to protect the cheesecake as it takes in its water-bath later.
Process the RITZ crackers with the butter until you have a sandy rubble that is beginning to clump and press into the bottom of the prepared pan. Set this in the refrigerator and clean out the processor, making sure you have no crumb-age left whatsoever.
Process the cream cheese until smooth, and then add the sugar, lemon juice, eggs, sour cream. Last of all, add the corn starch; processing until you have a smooth mixture.
Take out of the refrigerator the well-wrapped, cracker-lined spring form, sit in the center of a roasting pan, and pour the cheesecake filling into your spring form.
Now put the roasting pan and spring form into the oven and pour the recently boiled water into the roasting pan so that it comes halfway up the spring form. Baked for three (3) hours; checking after two (2) hours.
Remove from the oven and still wearing your oven mitts, take the spring form out of the water-bath and place on a cooling rack. Gently and carefully peel away the outside layers of aluminum foil and let the cheesecake continue on the rack.
Put the cheesecake into the refrigerator but don’t cover it till it’s fully chilled then leave overnight. (*remember to remove it from refrigerator about 1/2 hour before you want to eat it*)
To help unmold the cheesecake, work a thin, flexible spatula around the top edge before unspringing from the pan.
MAKE AHEAD NOTE
When you make this, do ensure that the cream cheese is at room temperature before you start whisking or processing it. If it starts off cold, it will never whisk it or blitz it as wildly as you will.
Make the cheesecake up to two (2) days ahead and cool as directed. Cover when completely cold with a plate or plastic wrap; to ensure that covering does not touch surface of cheesecake.
Success is getting what you want; happiness is wanting what you get. There is only one success - to be able to spend your life in your own way. Do you agree with me?
