Monday, September 3, 2012
New York cheesecake
this recipe is from the Joy of Cooking book, for the New York style cheesecake. A friend just made it for us, and it's so good! Ingredients - For the crust - 1.25 cups all purpose flour 1/3 cup white sugar 1 1/2 teaspoon grated lemon zest (Spanish or Italian lemons) 1/4 teaspoon salt 125g sweet butter 1 kg frischkäse 1.75 cups brown sugar 1 teaspoon grated lemon zest 1/2 teaspoon vanilla 8 large eggs 1/2 cup Schlagrahm (heavy cream) The crust 1. Have all ingredients at room temperature. 2. Mix the flour, white sugar, 1/2 tsp lemon zest, and salt together. Mix in butter (cut into 8 pieces work best) until you have coarse crumbs like stuff. 3. Mix in one egg yolk. And knead the dough until you have a ball. 4. Take 1/3 of the dough, and roll. it into a greased baking pan (9 inch diameter, preferably a Kaiser springform pan). Prick surface with fork. 5. Bake it at 200C for 10-15 minutes (till crust is brown). 6. After the pan cools, roll the rest of the dough onto the side of the pan. 7. Brush the bottom and sides of the crust with 1 well beaten egg white (prevents the crust from becoming mushy) The filling 1. In a big bowl, mix the frischkäse until soft. 2. Mix in the 1.75 cups brown sugar, and mix for about 2 minutes 3. Mix in remaining lemon zest and vanilla. 4. Mix in 5 eggs and 2 egg yolks, one at a time. 5. Mix in (low speed) the schlagrahm. 6. Once everything is well mixed, pour the filling into the crust. 7. Bake at 250C for 15 minutes, and reduce temperature to 100C, then bake for 1 more hour. Turn off the oven, prop open the door with a wooden spoon, and let it sit for 30 minutes. 8. If possible, transfer the cheesecake into the microwave oven, and let it sit there until completely cool.