This is from a dessert-chef friend of a regular-chef friend, and apparently
won some award. I've had cheesecakes that I think are more impressive
(including one I can make), but I think I'm something of a cheesecake
connoisseur. If I want to blow people's socks off, this is the one I cook.
I think that every time I've served it to a new group, at least one person
has said "That was the best cheesecake I've ever had."
- 500 g graham cracker crumbs
- 100 g melted butter
- 20 g white sugar
- 2.5 ml ground cinnamon
- 700 g cream cheese
- 150 g sugar
- 3 eggs
- 60 ml lemon juice
- 10 ml grated lemon rind
- 10 ml vanilla
- 500 ml sour cream
- 30 g sugar
- 5 ml vanilla
- 100 g sugar
- 25 ml cornstarch
- 1 ml salt
- 170 ml water
- 75 ml lemon juice
- 1 egg yolk,
- 15 g butter
Preheat oven to
Combine crust ingredients. Press crust on bottom and sides of buttered
springform pan. Bake 5 minutes, and cool.
Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time,
beating well after each. Mix in the lemon rind and the vanilla, and add to
the mixture. Pour into the pre-baked crust, and bake 35 minutes.
Combine topping ingredients, spread on top of cheesecake, and return to oven
immediately. Bake 10-12 minutes and remove from oven.
Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low
heat until thick. Add
of butter. Cool, and spread this glaze on the
cake before the glaze thickens too much.
Some pointers: this is the traditional crust,
but I often use a more floury-baked-pie-crust-like one.
It's not too critical.
The magic to getting the texture perfect is in how you beat the cheese.
I use a kitchen aid, work slowly, scrape the bowl often, and ALWAYS USE ROOM
TEMPERATURE EVERYTHING. Using cold cream cheese guarantees lumps.
Don't beat too hard before putting in the sugar, but make sure it's even
and fluffy before the eggs go in. Then again, don't overbeat. It takes
I've been known to make it with no sugar or vanilla in the topping, and I
think it's more interesting. but the contrast between the layers may
confuse those accustomed to restaurant cheesecakes.
The glaze is easy as glazes go, but treat it properly. In particular,
stir constantly until it's thick, but don't stir hard or you'll break down
rather difficult (timing is critical.)
Rob Pike, research!rob
AT&T Bell Laboratories, Murray Hill, NJ
Recipe last modified: 29 Jan 86
Relay-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM
Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM
From: rob@research (Rob Pike)
Subject: RECIPE: Cheesecake I
Date: 4 Apr 86 06:57:13 GMT
Date-Received: 4 Apr 86 06:57:13 GMT
Organization: AT&T Bell Laboratories, Murray Hill
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.