Thursday, January 20, 2011

cheese cake

  • 200 g          graham cracker crumbs
  • 1/2 tsp.      cinnamon
  • 1/2 c.         melted butter
  • 600 g         cream cheese
  • 1 1/2 tsp    grated lemon peel zest
  • 1 tsp.          grated orange zest
  • 1 tsp.          vanilla extract
  • 3/4 c.         sugar
  • 1 tbsp.        flour
  • 3                 eggs
  • 1                 egg yolk
  • 2 tbsp.        heavy cream

Stir the crushed crackers, cinnamon and melted butter together well.
Lay a circle of parchment paper in the bottom of a 9- or 10-inch springform pan. Pack the crust mixture in the bottom and up the sides of the pan. Use the bottom of a glass to press the crust flat.
Heat the oven to 300 degrees F.
Bring the cream cheese to room temperature.
      Place the cream cheese, zest and vanilla in a mixing bowl and beat by hand or with an electric mixer until just smooth.
Add the sugar and flour gradually and beat just until incorporated
Add the eggs, yolk and cream and mix thoroughly.
Pour the filling over the crust and bake for approximately 1 hour
Check the cake for doneness. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness.
Let the cake cool completely at room temperature, then refrigerate

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