This simple recipe is not fluffy but very creamy , light textured and
smooth. It's like matzoh balls, people enjoy a variation in texture. Some
like dense, others fluffy, others creamy etc. Enjoy all the varieties!!
What's not to like from cream cheese, sugar etc !!! :)
4, 8 0z pkg cream cheese
1 1/2 cups sugar
1 Tbs flour
8 0z heavy cream
8 eggs
1 Tbs pure vanilla extract
juice and grated zest from one large lemon
Beat cream cheese lump free and beat in sugar until creamy. Blend in the
flour and heavy cream, lemon juice and zest.
Fork beat eggs in separate bowl and then add to batter and beat low speed
only to blend eggs well and mixture is smooth. Pour mixture into a 9 inch
springform pan buttered and dusted with graham cracker crumbs ( bottom
and
sides as well ). Batter will reach almost to top of pan.
Seal bottom/sides of pan well with heavy duty foil . Place in a water
bath.
That is, place wrapped cheesecake pan in another pan of water ( right
from
the tap, doesn't need to be hot ) so that water reaches at least 1/2 way
up
sides of cheesecake pan.
Bake 200 degrees about 1 /2 to 2 hours or until center appears set and no
wet spots in center.May need to add more water to pan if eva****ated.
Turn off heat and let sit in oven 30 minutes with oven door ajar.
Remove pan and set on cooling rack and carefully remove foil. Cool cake
completely and then chill overnight.
Notes: Water baths typically help produce a creamy cake and also prevent
cracks. However I have seen cracked cakes occur in a water bath if baked
too long. If you are baking in a water bath and start to see cracks, and
don't think the cake is done yet, remove cake from oven and let
cheesecake
stand in water bath on a cooling rack until water cools. Smooth cracks on
cake with your finger. Remove cake from bath when cool.. Topping the
cooled cake also covers cracks.
I have been making cheese cakes for over 30 years and they are my favorite
dessert.
Enjoy
Joan
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