Ingredienti
For an [ 18 cm | 8 in ] pan
filling:
[ 675 g | 24 oz ] cream cheese
[ 110 g | 3/4 c (scant) ] sugar
[ 100 ml | 1/2 c ] heavy cream
2 tbsp flour
2 tbsp lemon juice
3 eggs
1 egg yolk
1/2 tsp vanilla
crust:
[ 160 g | 1 c ] graham crakers or butter cookies
[ 60 g | 4 tbsp ] butter
[ 60 g | 4 tbsp ] sugar
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Ricetta
A firm and dense cheesecake with a hint of lemon.
Preheat the oven to [ 170 C | 325 F ].
To prepare the crust reduce the crackers or cookies to a fine crumb and mix with sugar and melted butter. Press onto the bottom of springform pan. (Optional: Bake for ten minutes without the filling for a crisper crumb.)
Set about [ 1 l | 1 quart ] of water to boil.
Bring the cream cheese to room temperature then beat until smooth. Continue beating and add one egg at a time, then the cream, sugar, flour, vanilla and lemon juice. Scrape down the bowl and mix one last time to ensure a uniform mixture. Pour the cream cheese filling into the pan.
Cover the outisde of the springform pan with foil and place on a roasting pan in the oven. Pour the boiling water in the pan until it reaches halfway up the springform pan. Bake for 40-50 minutes until the cake is set (the center will wobble just slightly).
Note: more cream yields a softer cheesecake (and conversely, less cream a firmer one).
To crumble the graham crackers, place them in a ziploc back then whack vigorously with a rolling pin.
Copyright © 2001-2009 Gianmarco Pinton
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