One batch cheesecake crust
FILLING
2 lb (32 ounces) cream cheese
1 c Sugar
1 ts Vanilla extract
1 ts Lemon juice
4 Eggs
1 9-inch spring form pan plus
-one jelly-roll pan or
-roasting pan
Set a rack at the middle level of the oven and preheat to 350 degrees.
Prepare the dough. Butter
only the bottom of a 9-inch springform pan and line it with a round of
parchment. Place the dough in the pan and pat it down evenly and firmly to
cover the bottom. Bake for about 25 minutes, until dough is golden and
baked through. Lower the oven temperature to 325 degrees.
All of the following should be done on your mixer’s lowest speed. To make
the filling, beat cream cheese smooth, no more than 30 seconds. Stop mixer
and scrape bowl and beater. Add sugar in a stream, mixing for no more than
30 seconds. Stop and scrape.
Add vanilla, lemon juice and 1 egg; mix only until absorbed, no more than
30 seconds. Stop and scrape. Add remaining eggs, one at a time, mixing only
until each is absorbed. Stop and scrape after each addition.
Wrap aluminum foil around the bottom of the spring form pan so it comes at
least one inch up the sides. Pour the filling into the pan over the crust.
Place the pan in a jelly roll or roasting pan and pour warm water into pan
to a depth of 1/2-inch. Bake the cheesecake for about 60 minutes, or until
lightly colored and firm except for the very center. Remove from pan of hot
water. Remove foil and cool completely on a rack. Wrap cheesecake and chill
overnight before unmolding.
Yield: one 9-inch cheesecake
Yields
1 Servings
