Cheese cake and SCAHMS

Today was the second part of the SCHAMS show in Orange CA. SCAHMS is a figure model building group and this weekend was their annual show. Here are some pictures I took today: SCAHMS Show 2008

And now for something completely different. It has been a while since I last made a cheese cake, so while out food shopping, I picked up a few ingredients to make a little cheese cake. Using a basic recipe, I did a few modifications… Below are the ingredients including the modifications. Click here to read about making a cheese cake.
Crust:
2 cups finely ground graham crackers (about 30 squares) modification: I used Ginger Men from Pepperidge Farms
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened modification: I used tiramisu flavored Mascapone cheese instead.
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested modification: this ingredient was omitted
1 dash vanilla extract
Modification dash of kahula, coffee flavored liquor as a garnish.

Preheat the oven to 325 degrees F.

For the Crust:
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

As a modification, since the Mascapone is tiramisu flavored, I’m using Kahlua as a garnish for the cheese cake. Pour a few drop onto the surface of the poured cheese cake. Then take a toothpick and stir in a few swirls.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.

Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Below is the final picture and you can see it puffed up a little.

Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Making a cheese cake is pretty simple, so I highly recommend trying this yourself and when you get comfortable, start making your own modifications, as most cheese cakes start with this basic recipe.