A Lemon Cheese Cake From Phili...

Some very good friends of ours in Philadelphia, U.S.A. know we love cheese cakes so were very nice to share their Lemon Cheese Cake recipe with us. So Maria and I in turn are sharing it with all our friends and relatives around the world...




You will need:
Serves 12.
For the Crust: 
-  2 cups (250 gr) of shortbread or "Digestive"cookie fine crumbs.
-  ¼ cup of fresh butter softened. 
 Method:
-  Mix butter and cookie crumbs. Don't be afraid to use your hands to make sure you have a good uniform mixture.
 -  Press mixture into the bottom of a 9-inch springform pan with a detachable base.
 Note: If you want to press more mixture on the walls of the pan so when it is ready and off the pan you will have more crust on the sides (see picture below), you will have to increase quantities to 2½ cups cookie crumbs and 1/3 cup fresh butter.
 Cheesecake:
-  2 lbs (920 gr) cream cheese (Philadelphia cream cheese).
-  1 cup (250 gr) mascarpone cheese.
-  1½ cups (360 gr) castor sugar.
-  2 eggs.
-  2 1/2 tsp lemon zest.
-  2 Tbsp. fresh squeezed lemon juice.
Method:
-  Using electric mixer, beat the cream cheese until light & smooth. 
-  Add the mascarpone cheese,  sugar and continue to beat on medium.  


-  Add the eggs one at a time.  
-  Blend in the lemon zest and juice.  -  Pour mixture onto the crust.
-  Set cheesecake pan into a roasting pan and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan.
-  Place in a 350 degree F (180 degrees C) oven for approximately 1 hour or until the cake is set and the top is golden brown.
-  Remove cake from the oven and let cool slightly.
-  Remove the cake from the roasting pan and place on wire rack and allow to cool completely.

-  Place the cake in refrigerator for 6 hours or overnight.
In the meantime you would probably not be able to sleep knowing that there is a cheese cake in the fridge waiting to be devoured.
Thank you Ralph for this fantastic recipe and thank you Eileen for everything else. 
Enjoy!
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - ...
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minut...
Read more

Mistake recovery

My dear readers I have to announce my first mess up in this wonderful blog of mine. The dish I so elaborately wrote about regarding oven scalloped potatoes is called. Gratin Dauphinois and not Pommes Dauphines. Thanks
Read more