Chef's Note

The Spring cooking class schedule is now available! It contains a lot of exciting new classes and features a combination of cooking technique classes in addition to some international cuisine classes. You can view the schedule online at our website or download it from the link in the right side bar.

Lynn Soper was the winner of the January Referral contest. Lynn forwarded her January newsletter to 25 friends and won a free cooking class of her choice. Thanks Lynn for your continued support and enthusiasm!

We are on Facebook with a page for the REAL COOL COOKING SCHOOL. If you use Facebook – search for REAL COOL COOKING SCHOOL and become a fan of the site! The schedule is posted there under events.

We are on YAHOO! too – our cooking classes are posted on the Yahoo! Local Upcoming Events service for the Grand Haven area.

Cheers!

Chef Tom Reinhart

Recipe Of The Month

Sour Cream Cheesecake
We made this cheesecake during our recent “Custards” Baking FUNdamentals class. It was very popular and is a great treat for your sweetheart on Valentine’s Day. It is excellent all by itself or with a fresh berry puree drizzled on top.

Servings: 8

Ingredients
Crust:
330 gr graham cracker squares, crumbled (8 oz)
330 gr unsalted butter, (8 oz) melted, plus -- additional, for brushing the pan
24 gr sugar (1oz)

Filling:
680 gr cream cheese (24 oz)
105 gr sugar (1/2 cup)
2 large eggs
3 large yolks
1 Tbs vanilla extract
142 gr sweetened condensed milk (5 oz)
227 gr sour cream (8 oz)

1. Preheat oven to 325 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

2. In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

3. In a mixer with a paddle attachment, beat cream cheese and sugar until smooth and creamy.

4. In a separate container, combine eggs, yolks, vanilla, condensed milk and sour cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

5. Bake cheesecake in a preheated water bath, in the oven for 75 minutes and until completely set. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

6. When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

7. To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.