CECO Bake-Off Winner Crowned

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An Auditor and Controller employee “beat” the competition in the San Diego County Employees’ Charitable Organization’s 2019 Bake-Off. Section Chief Esther Yorba won the 7th Annual Bake-Off with her white chocolate cheesecake.

“This contest combined two things I’m really passionate about – CECO and baking,” said Yorba, a longtime CECO contributor.

Yorba first tried making a cheesecake she saw in a recipe booklet that came with her stand mixer 25 years ago. She said she’s been working to perfect this recipe with feedback from family and friends ever since.

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The baking competition took place last month during CECO’s annual bake sale, which was a sweet way to fundraise and showcase great bakers.

Sixteen bakers entered cakes, cookies, pies and cupcakes that were not only delicious, but absolutely beautiful, according to this year’s judge Geoff Patnoe, director of the Office of Strategy and Intergovernmental Affairs.

Just in time for the holidays, Yorba has shared her recipe. Making this cake is as easy as pie. Give it a try!

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Esther’s White Chocolate Cheesecake

Crust

Ingredients:

  • 1 package (8 ½ oz.) graham crackers, crushed

  • 3 tablespoons sugar

  • 4 tablespoons butter or margarine, melted

Instructions:

  1. Mix graham cracker crumbs and sugar together.

  2. Stir in butter.

  3. Press mixture firmly into bottom of 10-inch springform pan.

  4. Chill.

  5. Preheat oven to 350 degrees.

Filling

Ingredients:

  • 3 packages (8 oz. each) cream cheese, softened

  • 1 ½ cups sugar

  • 3 tablespoons all-purpose flour

  • 4 eggs

  • ½ cup lemon juice

  • 1 teaspoon of grated lemon rind

  • 1 teaspoon of vanilla

  • ½ cup melted white chocolate (8 oz Ghirardelli white vanilla flavored melting wafers). Place in double boiler to melt white chocolate.

Instructions:

  1. In a stand mixer mix cream cheese, sugar and flour with a flat beater on low speed for 30 seconds.

  2. Mix on medium speed for 2 minutes.

  3. Stop and scrape bowl.

  4. Mix for 1 minute on medium speed.

  5. Stop and scrape bowl.

  6. Add eggs one at a time, and beat on low speed for 15 seconds after each addition.

  7. Stop and scrape bowl.

  8. Add lemon juice, lemon rind and vanilla and beat for 1 minute on low.

  9. Stop and scrape bowl.

  10. Beat for another 30 seconds on low.

  11. Add melted white chocolate.

  12. Beat for 2 minutes on low.

  13. Pour filling into crust.

  14. Bake 50-60 minutes or until cake springs back when touched lightly in center.

  15. Remove from oven and allow to cool on wire rack.

  16. After the cheesecake has thoroughly cooled, it can be topped with fresh strawberries, raspberries, blueberries, canned cherries, or any other topping of your preference.

If you missed the bake sale, no-knead to worry. You can still give to CECO. Learn more about CECO.