Subject: New York-Style Cheesecake
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 14 2001 - 06:48:16 EDT
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T O D A Y ' S R E C I P E
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I had originally planned to publish a new cheesecake recipe today,
but this one, originally published on October 8, 1999, seems more
appropriate.
New York-Style Cheesecake
For the crust
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated lemon zest
1 egg yolk
8 tbs (120 ml) butter, softened
About 2 Tbs (30 ml) water
Mix the flour, sugar, and lemon zest in a large bowl. Add the egg
yolk and butter and blend with a fork. Work the mixture, adding a few
drops of water at a time, until a dough is formed. Form into a ball,
cover, and refrigerate for 1 hour. Roll one third of the dough on a
floured surface into a 9 inch (23 cm) round and ease it into the
bottom of a buttered 9 inch spring-form pan. This dough is fragile,
so if it breaks just patch it back together. Roll the remaining dough
in pieces and fit it against the sides of the pan, pressing the seams
together as you go.
For the filling
40 oz (1100 g) cream cheese, softened
1+1/2 cups (375 ml) sugar
3 Tbs (45 ml) all-purpose flour
2 tsp (10 ml) grated lemon zest
5 eggs
2 egg yolks
1/2 tsp (2 ml) vanilla extract
1/4 cup (60 ml) heavy cream
Beat the cheese, sugar, flour, and lemon zest in a large bowl until
smooth. Beat in the eggs and yolks, followed by the vanilla and
cream. Pour the cheese mixture into the crust and place on a
heavy-duty baking sheet. Bake in a preheated 550F (290C) oven for 15
minutes. Reduce the oven temperature to 200F (90C) and bake 1 hour.
Turn the oven off, open the oven door, and allow the cheesecake to
cool for 30 minutes. Cake may be served chilled or at room
temperature. Makes one 9-inch (23 cm) cake to serve 10 to 12.
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