Cheese cake: The heavy one

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Cheese cake: The heavy one

Postby ^rooker » Tue Feb 20, 2007 4:57 pm

Here's a quick-and-dirty copy of a classic recipe:



This is the richtes of cheesecaks and naturally it is the most exprensiveto make. Well worth every peny, this ten-inch New York-style cheesecake can easily satisfy sixteen people.


Ingredients:
2 1/2 pounds cream cheese
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
2 egg yolk
5 large eggs
1/4 cup heavy cream


1) Preheat the oven to 475°F (~246°C)

2) In a large mixing bowl, beat the cream cheese until it is light and fluffy

3) Mix in the sugar and flour, and continue beating until smooth.

4) Add the grated rinds, then the yolks and whole eggs one ata time, beating after each until the mixture is thoroughly blended.

5) Stir in the heavy cream and mix only briefly.

6) Pour the mixture into the prepared crust and bake for 15 minutes at 475°F, then reduce the oven temperature to 200°F (~93°C) and continue to bake for another hour

7) When the cake is done, turn off the oven and allow the cake to cool slowly for an additional hour. Remove the cake fromthe oven and cool to room temperature. Chill before serving.



Basic Crumb Crust

This is one of the most popular crusts for cheesecaks because it is quick and easy. Nearly any kind of cracker or biscuit can be made into crumbs, and it is the type of crumbs you choose that also determines any additional flavorings you may want to add.

You can buy unflavored bread crumbs or graham cracker crumbs readmade in any supermarket, but if your devide to use any other type, then you will have to make the crumbs yourself. There are as many ways of making crumbs as there are crumbers crushing. The easiest way is to place the crackers, cookies, or whatever you are using, a few pieces at a time, into the container of a blender or food processor. Run the motor briefly until the crumbs are small and uniform.

Another way is to place the crackers in a sturdy plastic bag and roll the bag on a breaad board with a rolling pin. This works well and also satisfies certain atavistic urges that might oterwise be expressed in less socially acceptable ways. In any event, remember that you want crumbs not flour.

Prebaked crusts are crisper than chilled ones; this is important if the crumbs are a bit soggy.

1) If you are prebaking the shell, preheat hte oven to 350°F.

2) Place the crumbs ina mixing bowl and add the butter and sugar. Blend well.

3) Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch baking dish, pie pan, or springform mold. Smooth the crumb mixture along the bottomto an even thickness.

4) Chill the crust for 5 to 10 minutes in the freezer until it is set, or bake for 10 minutes ina 350° oven. Cool before filling.


Variations
The easiest way to vary the recipe is to change the type of crumbs used. Let your imagination soar: graham crakcers are standard, but also consider the following possibiliteis: digestive biscuits, vanilla wafers, ginger snaps, zweiback, matzo, pumpernickle break, melba toast, stale angel food cake, or leftover spice cake.

Low-calorie Crumb Crust:
Althoughthis recivpe calls for butter, margarine canbe substituted if cholesterol is a worry. If your are concerned about calories, consider the following combination for a low-calorie crust.
3 tablespoons diet margarine, softened
3/4 cup graham cracker crumbs


In general, use as little mararine as you can and still be able to get the crumbs to press together easily.

Flavored Crumb Crust:
Some additional flavorings will enhance your crust further. We suggest adding the following, especially if you are using a bland cracker for your crumbs.
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoongrated lemon rind
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