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
- Bring all ingredients to room temperature (especially cream cheese and eggs).
- Preheat oven to 350°F.
- Prepare a round, nine-inch, springform pan by buttering, then cover the bottom with a round of parchment paper.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the yolk until smooth.
- In a second bowl, combine the dry ingredients.
- Gently fold the dry ingredients into the butter mixture with a rubber spatula. The mixture will be crumbly.
- Pat the dough down into the pan evenly and firmly.
- Bake 15-20 minutes until the dough is golden and baked through.
- 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
- 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.
- Add the sugar in a stream, mixing for another 30 seconds (or less). Scrape the bowl and beater.
- Add one egg, lemon juice, and vanilla, mixing only until absorbed. Scrape the bowl and beater.
- Add the remaining eggs one at a time mixing only until absorbed, scraping the bowl after each addition.
- Wrap aluminum foil around the bottom of the pan (with the cooked crust in it).
- Pour the filling into the pan over the crust.
- Fill a large dish or roasting pan with water to a depth of 1/2 an inch.
- Place your springform pan in the water bath.
- Bake the cheesecake in it's bath for 60 minutes at 325°F, or until lightly colored and firm except for the very center.
- Remove pan from water when the cake is done, remove foil, and cool on a rack.
- Release the top of the cake from the sides of the pan with the point of a sharp paring knife to prevent cracks.
- Once cool, wrap the cheesecake in plastic and chill overnight before unmolding.
- Bring the cake out to warm to room tempterature one hour before serving. Serve plain or with berries.