Linda’s New York Cheesecake....Made by Barbara Mamatis And Nicos Nicolaïdes...Dessert # 3

The Hole In The Center Is Where We Stuck In The
Souvlaki Stick To See If It Is Cooked All The Way Through
Basically the stick must come out dry.

 Cheese cake recipes... there are many. Haven't tasted two equal.  I simply adore them all just like Winnie The Pooh loves honey.  This one is different.... I don't know how different because I never made one. Barbara and her friend Nicos made it in our kitchen.
However this cheese cake is fantastic and really worth trying. 
You will need;
Serves 12 
For the base:
·       2 cups (200 grams) Graham Cracker crumbs (digestive biscuits are the closest approximation)
·       2 tablespoons sugar
·       1/2 cup (114 grams) melted butter.
For the filling:
·       3 x 300g/11oz pack cream cheese (at room temperature)
·       1 cup (200 grams) sugar
·       3 tablespoons flour
·       1 tablespoon lemon juice
·       1 tablespoon lemon zest
·       ½ tablespoon vanilla extract
·       4 large eggs
·       1/3 cup (80 ml) heavy whipping cream (optional)
Method:
Pulverizing The Crackers
The Beauty Of This Cheese Cake Is
That It Has Lots Of Cheese!!






Beating The Cheese With Various
Ingredients.
Grating The Lemon Zestr















 Preheat the oven to fan 350°F (177°C). For the base, melt the butter, stir in the cookie crumbs and sugar so the mixture is evenly moistened. Line the base of a 9in (23 cm) springform pan with parchment paper. Press the mixture into the bottom of the pan and bake for 10 minutes. Once the crust has turned golden brown, remove it from the oven and let it cool. When the crust has cooled, use the remaining half tablespoon of butter to butter the sides.
  1. For the filling, in a mixer beat the cream cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour. Adding flour will not affect the taste or texture of the cake, but will reduce the likelihood of a cracked cake. Add the vanilla extract, lemon zest and juice.
  2. Scrape the sides down and add the sour cream. Add the eggs, one at a time, beating well. Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
  3. Pour in the filling into the pan - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Slide into the middle of the  oven preheated to 500°F. After ten minutes, reduce the temperature to 250°F (120°C) for 55-60 minutes or until center is almost set.
  4. Linda's tip: Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours.
  5. Refrigerate for at least 8 hours or overnight.
Notice How High Is The Base. It Is
Not as High All Through, Just Around
The Wall Of The Mould To Give This
Effect And Eat More Base.
It Was Growing Smaller By The Minute!!












Enjoy!
Stelio

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