Mixer Envy

My mixer isn't anything fancy. It is a plain jane model we've had about ten years, but it has done the job. Awhile back, I broke the large bowl to my stand mixer. I've been unable to locate replacement bowls for the mixer.

I've tried using a different bowl on the stand. It just slides around. I've also removed the mixer top to mix with the bowl on the counter. That is a fairly functional, albeit arm breaking option. Mostly I've just resorted to hand mixing, and for most things that works, but as the holidays approach, I've been wondering how I am going to do all the baking with my make do mixer situation.

Some of my favorite recipes, like cheesecake, just can't be made as well with out an electric mixer.This is one of our favorite desserts, and one I make at least once for Thanksgiving and Christmas This is a recipe we got when we were first married in a starter set of recipe cards. It is still our favorite.

2 1/2 c Graham cracker crumbs
1/2 c Butter or margarine, melted
1/2 c Sugar

5 pk (8 oz size) cream cheese at room temperature
1 1/4 c Sugar
3 T All-purpose flour
2 t Grated lemon zest
1 1/2 t Grated orange zest
1/4 t Vanilla extract
5 lg Eggs
2 Egg yolks
1/4 c Heavy cream
1/4 c Sour cream

Preheat oven to 375F. Make crust: In medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Pour into 10" springform pan. With fork, press mixture evenly over bottom and up side of pan. Bake 5 minutes or until golden brown. Cool on wire rack. Increase oven temperature to 450F. Make filling: In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream. Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250F. Bake 1 hour longer or until center is set but not firm. Remove to rack; cool 2 hours. With back of spoon, spread sour cream evenly over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight.

To get the cream cheese really smooth it needs to be room temperature and beaten well. I've made this once by hand holding the mixer. My arm was sore the next morning. I kid you not! With this in mind, I took a look over at Hamilton Beach® Mixer and now I have mixer envy.

The Hamilton Beach® Stand Mixer selection is really nice. They are all metal, and come in a variety of colors. The choices are nice, but I am really looking at the capacity. I could make a lot of cookies with a 4.5 quart bowl. The pour shield would be a mess saver too. As you might notice, that cheesecake recipe is huge. With my old mixer I had to wash splatters off the walls every time I made it.

What to do, what to do? Tim, if you reading this I especially like the Eclectrics® Mixer in Sterling. It would make a wonderful Christmas present, but of course, I would need it very early (as in now!)

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Mixer Envy + work