< Previous134 | HEYDAYS AT THE JUNE MOTEL Heydays Tip Cookingtheseburgerscanbesmokyandhot.Anecessarysideeffectforadeliciouslycrisppatty! Outdoor cooking is advised. 5 Toast the buns. It is imperative that you do your best to keep the hinge of the buns intact. The intact hinge will absorb a good portion of the burger juices while you’re eating it and make for a delicious last few bites. Lather the insides of each bun with even amounts of the butter, and then lay them butter-side down into the pan on medium heat. Toast until golden brown. 6 To assemble the burgers, put at least 1 ½ tsp (7 mL) of Dijon- naise onto each interior face of the buns. In our opinion, order of assembly is critical for best results of flavour and the structural integrity of the burger. On the bottom, place the two stacked pat- ties. Next, arrange three slices of pickle, then one slice of tomato, and finally one piece of beautiful lettuce, with the frilly side facing toward you. 7 Close the lid on the burger and marvel at what you've done.DESSERTS | 275 Rich. Decadent. Classic. That’s where most of our menu lands when it comes to adjectives, so that’s how we’ll finish. This recipe is a little longer and has some steps beyond your average cheesecake, but it makes it worth it. In typical Heydays fashion, we add something savoury to the crust to get a true bal- ance of flavours. If you can use a scale, please do! MAKE THE CRUST: 1 Preheat your oven to 450°F (230°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. 2 In a bowl, using your hands, combine the graham crumbs, pret- zels, salt, and butter. Press into the bottom of the springform pan. Set aside. Heydays Classic Cheesecake MAKES ONE 9-INCH (23 CM) CHEESECAKE For the crust: 1 cup (250 mL) graham crumbs 1 cup (250 mL) crushed pretzels 2 tbsp (30 mL) salted butter, melted 1 tsp (5 mL) kosher salt For the filling: 4 x 32-oz (900 g) packages full-fat (33%) cream cheese, softened 10 ½ oz (300 g) full-fat (20%) goat’s cheese 1 tbsp (15 mL) pure vanilla extract 1 tbsp (15 mL) fresh lemon juice 1 tsp (5 mL) kosher salt ¾ cup (175 mL) heavy (whipping) cream 1 ½ cups (375 mL) granulated sugar 6 large eggs, whisked MAKE THE FILLING: 1 In a stand mixer fitted with the paddle attachment, on medium speed, beat the softened cream cheese, goat’s cheese, vanilla, lemon juice, and salt until smooth and creamy, about 3 minutes. (Alternatively, use a bowl and hand mixer.) Using a spatula, scrape down the sides of the bowl and mix for an additional 2 minutes, until you reach a lump-free, creamy mixture. 2 Meanwhile, in a small saucepan, heat the cream until just boiling. Set aside. 3 Stop the mixer, and then add the sugar all at once. Blend until combined. Once the sugar is combined, take the bowl off the stand and set a fine-mesh sieve on top of the bowl. Pour the mixed eggs into the sieve over the cream cheese mixture, and whisk until the eggs have passed through the sieve (there will be clumps of eggs that don’t make it through, and that is (cont'd) -1 1 1 1 -276 | HEYDAYS AT THE JUNE MOTEL what you want). Put the bowl back onto the stand and mix until just combined. 4 Pour the heated cream mixture into the eggy cream cheese mix- ture (the heat from the cream helps remove any bubbles in the cheesecake while it bakes). 5 Place the springform pan onto a baking sheet, and then pour the cream cheese mixture over the unbaked graham crust. Bake in your hot oven for 20 minutes, until the cake puffs up and turns slightly brown, creating flavour. 6 Reduce the oven temperature to 250°F (120°C) and bake for anoth- er 45 to 60 minutes, until the cheesecake reads 150°F (65°C) when a thermometer is inserted into the middle and the cake has about 2 inches (5 cm) of wiggle in the middle when slightly jiggled. 7 Remove the cheesecake from the oven and let cool for 15 minutes. Then run a knife around the edge of the cake to help release it from the pan. Continue to cool at room temperature for 3 to 4 hours before putting it in your fridge overnight (or for at least 10 hours) to firm up. 8 Enjoy this cheesecake plain, with chocolate or caramel sauce, or, our personal favourite, with a fresh seasonal Berry Compote (page 262).Excerpted from Heydays at the June Motel: Beach Town Classics by Freddy Laliberté and Evan Baulch, with Katie Laliberté and Emma Baulch. ©2024 Home Phone Holdings Inc and 2745690 Ontario Ltd. Published by House of Anansi Press Next >