#MEwx Hot with humidity, low chance for rain and N.Y. classic Cheesecake and Boston Cream Pie

Good morning Augusta.

I've put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have partly sunny skies with patchy fog. Isolated showers this afternoon, highs in the lower 80s. Winds are light and variable.

Tonight we'll have partly cloudy conditions with patchy fog after midnight. Lows in the upper 50s with light and variable winds.

We didn't receive any rain here over the past 24 hours.

The wind is North between  1.8 MPH and 4.1 MPH.

The Relative pressure is 29.83, the Absolute pressure is 29.63 and rising with a weather graphic indicating sun and clouds.

The outdoor temperature is 63.9°F, the dew point is 58.3°F, the heat index is 63.9°F and the humidity is 81%.

Visibility is 10.0 miles / 16.1 Kilometers with partly sunny skies.

The current Solar Radiation reading is 413.6W/m2, the UV Index is 3  placing the average person at moderate risk, the moon phase is Waning Gibbous and the moon is 87% illuminated, sunrise is 5:43 AM, sunset is 7:46 PM, moonrise is 9:50 PM, Moonset is 9:42 AM and we'll have 14 hours 3 minutes of daylight today.

Our next full moon will be on September 10 and our next New Moon is on August 27.

 

Okay folks, we have played the N.Y. Yankees who had come to Boston from the "evil empire state" (that is from a die-hard Red Sox fan who insists that the Yankees MUST be demonized at every opportunity) where we took 2 of the 3 games. So, to pay some homage to the Yankees (it's only a game people, really) I'm posting two (2) recipes below, for the N.Y. cheesecake and Boston Cream Pie.

I think the Sox are out of the post game already and the way the Yankees are playing, they might be headed in the same direction.

So, enjoy one or both of the following recipes and remember that famous Boston Red Sox motto which we all know and love: "Just wait 'til next season!"

 

CLASSIC NEW YORK CHEESECAKE

Ingredients

For the crust:

o    1½ cups shortbread cookie crumbs, finely ground (6.75oz, 191g)

o    3 tablespoons butter, melted (1.5oz, 43g)

For the filling:

o    2 ½ pounds full fat Philadelphia cream cheese, room temperature (40oz, 1134g)

o    1 ½ cups granulated sugar (10.5oz, 298g)

o    ⅛ teaspoon salt

o    ⅓ cup sour cream, room temperature (2.5oz, 72g)

o    2 teaspoons lemon juice

o    2 teaspoons vanilla extract

o    6 large eggs plus 2 large egg yolks, room temperature

Instructions

For the crust:

1.   Adjust oven rack to the lower-middle position and preheat oven to 325 degrees F.

2.   Mix the cookie crumbs and the melted butter until well combined and moistened.

3.   Press the crumbs into the bottom of a 9-inch springform pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,

4.   Bake on a lower-middle rack until golden brown around the edges and fragrant, about 13 minutes. Set aside to cool.

For the filling:

1.   Make sure the cream cheese, sour cream, and eggs are at room temperature for a silky smooth texture.

2.   Increase the oven to 500 degrees F.

3.   Using a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, and one half of the sugar on medium-low speed for about 1 minute, until combined.

4.   Beat in remaining sugar and beat until combined, about 1 minute. Scrape the paddle and the bowl well.

5.   Add sour cream, lemon juice, and vanilla and beat at low speed until combined, about 1 minute. Scrape the paddle and the bowl well.

6.   Add egg yolks and beat until combined, about 1 minute. Scrape the paddle and the bowl well.

7.   Add whole eggs, two at a time, and beat for about 30 seconds after each addition, scraping the paddle and the bowl after each addition.

8.   Strain filling in a wire mesh strainer set over a bowl.

9.   Tap bowl on the counter several times so that any large air bubbles come up.

10.               Brush the sides of the springform pan with butter and place on a baking sheet. Pour the filling into the pan and set aside for 10 minutes, allowing any air bubbles to rise to the top. Pop any unpopped bubbles with a fork.

11.               Bake in a 500 degree F oven, checking with an oven thermometer, for 10 minutes.

12.               Reduce the temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read thermometer, about 1½ hours.

13.               Keep an eye on the oven thermometer to be sure the temperature is dropping to 200 degrees F. If it doesn't drop, crack the oven door open until the 200 degrees is reached.

14.               Place the pan on a cooling rack for 5 minutes, then run a knife around the cake to loosen it from the edges of the pan. Allow to cool to room temperature, 2½-3 hours.

15.               Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.

To serve:

1.   Gently unmold cheesecake and remove the sides of the pan. Slide a thin metal spatula between the crust and pan bottom. Gently slide cheesecake onto a serving platter. If the bottom of your pan has a small lip around it, it may be easier to leave the pan bottom under the cheesecake and place it on the serving plate.

Recipe adapted from Cook's Illustrated The Science of Good Cooking.

 

 

BOSTON CREAM PIE (and cupcakes)

Filling:

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon salt

1 large egg plus 3 egg yolks, at room temperature

2 cups whole milk

1 teaspoon vanilla extract

Make the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. It will feel very thick.  Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.

Make the Cake: 

Prepare any white or yellow cake mix as directed.  For a whole pie, spread batter into 2 round cake pans.  For cupcakes, line a muffin tin with paper or foil liners.  Bake as directed on package.

Make the Ganache Topping:

1 cup heavy cream

1 ½ cups chocolate chips

To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.

Now you Assemble them:

To assemble, place one cake layer on a plate.  Spread the custard filling over the cake, then top with the second layer of cake. Spread the ganache over the top of the cake, allowing it to drizzle down the sides.

For cupcakes, make a deep hole in each cupcake with a cupcake corer or a spoon.  Spoon custard into a zip lock bag, pushing it into a corner.  Snip off the corner and squeeze the custard into the hole in each cupcake.  Spoon the chocolate ganache over each top.

Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.