Cheesecake

Here's another winter favorite. It's rich and decadent, plus, you don't need any seasonal fruit for it! Perfect for dinner parties because it's baked the day before. This is one of the more complicated recipes I've shared but it looks harder than it is. Be sure to cook the crust through, and be sure to scrape the bowl often so the filling is homogenous. Do not overmix or it will rise and collapse, but this hasn't happened to me yet. The author warns not to use a convection oven or your cake will overcolor and overrise.

Yield: one 9" cake of 12 slices
Baking Temperature: starts at 350°
Note: bake the day before serving
Source: How to Bake by Nick Malgieri

Ingredients: Crust

3 TB unsalted butter, softened
3 TB sugar
1 egg yolk
1 C AP flour
1/4 tsp baking powder
1/8 tsp salt

Instructions: Crust

1. Bring all ingredients to room temperature (especially cream cheese and eggs).
2. Preheat oven to 350°F.
3. Prepare a round, nine-inch, springform pan by buttering, then cover the bottom with a round of parchment paper.
4. In a bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the yolk until smooth.
6. In a second bowl, combine the dry ingredients.
7. Gently fold the dry ingredients into the butter mixture with a rubber spatula. The mixture will be crumbly.
8. Pat the dough down into the pan evenly and firmly.
9. Bake 15-20 minutes until the dough is golden and baked through.
10. Lower the temperature of the oven to 325°F.

Nut Variation

Add 1/2 C (2.25oz) finely chopped sliced or slivered almonds, or finely chopped pecans, to the dry ingredients. Make sure to bake through.

Ingredients: Filling

2 lb (32 oz) cream cheese
1 C sugar
1 tsp vanilla
1 tsp lemon juice
4 eggs

Instructions

1. In a large bowl, using your mixer's lowest speed, beat the cream chese smooth (with the paddle attachment), about 30 seconds. Scrape the bowl and beater.
2. Add the sugar in a stream, mixing for another 30 seconds (or less). Scrape the bowl and beater.
3. Add one egg, lemon juice, and vanilla, mixing only until absorbed. Scrape the bowl and beater.
4. Add the remaining eggs one at a time mixing only until absorbed, scraping the bowl after each addition.
5. Wrap aluminum foil around the bottom of the pan (with the cooked crust in it).
6. Pour the filling into the pan over the crust.
7. Fill a large dish or roasting pan with water to a depth of 1/2 an inch.
8. Place your springform pan in the water bath.
9. Bake the cheesecake in it's bath for 60 minutes at 325°F, or until lightly colored and firm except for the very center.
10. Remove pan from water when the cake is done, remove foil, and cool on a rack.
11. Release the top of the cake from the sides of the pan with the point of a sharp paring knife to prevent cracks.
12. Once cool, wrap the cheesecake in plastic and chill overnight before unmolding.
13. Bring the cake out to warm to room tempterature one hour before serving. Serve plain or with berries.