Let’s Talk Cheesecake

National Cheesecake Day falls on Monday, July 30 and we’re lucky enough to have one of the best cheesecake shops in town right on South Avenue. Cheesy Eddie’s celebrates the holiday in a big way every year, giving away between 1300 and 1600 slices each year. In 2017 they gave away over 2000 slices!

Owners Colleen and John Baker started giving away free cheesecake slices on National Cheesecake Day as a way to say thank you to the Rochester community for supporting them for over 42 years. Not only do loyal regulars come in on that day, but they typically get newbies that have been looking for a reason to stop in and free cheesecake is a great reason.

Free cheesecake is great for business! Cheesy Eddie’s sales have taken off over the past two years after the giveaway day!

2018 will mark Cheesy Eddie’s eighth year of giving away free cheesecake. The free slices are available in a variety of flavors, and they work hard to make sure their customers get a slice of something delicious, but flavors do run out as the day progresses. Meraki Coffee bar will be out front all day on July 30 serving cold brew and espresso drinks.

Fun Facts About Cheesy Eddie's

• Cheesy Eddie’s ships over 1000 cakes and other baked goods each year.
• They produce over 50,000 lbs of cheesecake per year!
• They ship over 1000 cakes and other baked goods each year.
• They do close to 200 weddings a year! Lots of cheesecake but also carrot cakes and other cakes as well.
• They make a mix of up to 40 different flavors in various sizes, each week.
• They like to incorporate locally made ingredients into their cakes and other baked goods. They are currently doing a collaboration with Black Button Distillery using their Bourbon Cream and Bourbon. “Bourbon Cream Caramel Cheesecake”.
• They have several gluten-free and sugar-free cheesecake options available all the time and most flavors can be made gluten- or sugar-free if you pre-order.

Classic New York Cheesecake from The New York Times

FOR THE CRUST:

• 18 whole graham crackers (about 10 ounces/284 grams)
• 1/4 cup/55 grams light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon (optional)
• 3/4 cup/170 grams (1. sticks) unsalted butter, melted

FOR THE FILLING:

• 2 pounds/904 grams cream cheese (four
• 8-ounce/226-gram packages), room temperature
• 1/2 cup/113 grams sour cream
• 1 cup/201 grams granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 4 large eggs plus 1 large egg yolk
• 1/4 cup/32 grams all-purpose flour

1. Heat oven to 325 degrees.

2. In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you’ve got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).

3. Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.

4. Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.

5. Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.

6. Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.

7. Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.

8. Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.

Nutritional analysis per serving (8 servings)

901 calories; 65 grams fat; 35 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 67 grams carbohydrates; 1 gram dietary fiber; 44 grams sugars; 13 grams protein; 293 milligrams cholesterol; 624 milligrams sodium

Yield: 8 To 10 Servings | Time: About 2 Hours

TIPS FROM THE PROS AT CHEESY EDDIE’S

Cheesecakes freeze exceptionally well and can be stored in the freezer for months and can be kept in the fridge for several days or longer. A great way to enjoy cheesecake is to let it sit at room temperature for an hour or so, before you eat it. The best way to cut cheesecake is with fishing line or dental floss.