Cooks turn up the heat in the 2006 State Fair cooking contests
RALEIGH - Cynthia Fountain of Chapel Hill took first place and $100 for her Crème Brulee Cheesecake in the N.C. Egg Association's "The Incredible Edible Egg Cheesecake" Recipe Contest on Tuesday, Oct. 17, at the N.C. State Fair.
Joy Forehand of Clayton claimed second and $75 for her Toffee Cheesecake, and Don Rayno of Cary took third place and $50 for his Paisley Print Cheesecake.
All cheesecakes had to use at least four eggs. Entries were judged on taste, ease of preparation and originality.
Crème Brulee Cheesecake
- 3 cups vanilla wafer crumbs (1 box of vanilla wafers, crumbled)
- ¾ cup (1 ½ sticks) unsalted butter, melted
- 6 tablespoons brown sugar
48 ounces cream cheese, softened
1 ½ cups granulated sugar
6 tablespoons low-fat sour cream
¾ cup heavy cream
4 teaspoons grated orange peel
Boiling water (for baking)
¾ cup granulated sugar (for topping)
Preheat oven to 325 degrees Fahrenheit. In a bowl, mix the vanilla wafer crumbs, butter and brown sugar until well-blended. Pat the wafer mixture into the bottom and sides of a 10-inch springform pan. Set aside.
In another bowl, mix the cream cheese, 1 ½ cups sugar and sour cream on medium speed until the mixture is smooth. Add the eggs, heavy cream and orange peel. Beat until all the mixture is smooth. Pour the cream cheese mixture into the springform pan. Place the springform pan into a larger pan. Add boiling water to the larger pan to cover halfway up the sides of the springform pan. Bake for 50 minutes or until set.
Carefully remove the springform pan from the water and let cool at room temperature for 30 minutes. Refrigerate for 3 hours. Remove the cake from the springform pan. Sprinkle the remaining sugar on top of the cheesecake. Broil under the broiler until the sugar melts and browns (be careful not to burn the sugar), or melt the sugar with a cooking torch.
The cheesecake may be served with fresh or frozen strawberries or blueberries. Serves 16-20.