Cheesecake, best*
Source of Recipe
.
magazine a few years back, think its a New York style cheesecake
I am not sure which magazine this came from originally, but I did
make a couple of alterations. This should be a rather airy, light
texture when you eat it.
Cheesecake, best*
2/3 c. + 3 tbsp. flour, divided
2 tbsp. + 1 3/4 c. sugar, divided
2 tbsp. chilled butter, cut into small pieces
1 tbsp. ice water
3 8oz. pkgs. cream cheese, softened
2 8oz. containers ricotta cheese
1 tbsp. vanilla extract
1 1/2 tsp. grated orange rind
1 tsp. grated fresh lemon rind
1/4 tsp. salt
5 eggs
lemon, zest of
orange slices
lemon slices
Preheat oven to 400. Coat 9" spring form pan with cooking spray.
Place 2/3 c. flour and 2 tbsp. sugar in a food processor or blender until well combined.
Add chilled butter until mixture resembles coarse meal.
With processor on, slowly pour ice water in, processing until just blended (do not allow
to form into a ball) Firmly press mixture into bottom of spring form pan. Bake for 10 minutes.
Preheat oven to 525.
Combine cheeses in a large bowl; beat at high speed of a mixer until smooth.
Add 1 3/4 c. sugar, 3 tbsp. flour, vanilla, orange and lemon rinds and salt. Beat well.
Add eggs, 1 at a time, beating well after each addition.
Pour cheese mixture into pan and bake for 7 mins. Reduce oven temp to 200 and bake for
45 minutes, or until almost set.
Remove cheesecake from oven and let cool at room temperature.
Cover and chill at least 8 hours.
Garnish with lemon zest, orange and lemon slices.
Makes 1 cheesecake.
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