Kevin
Keller's Special Recipies
- Cheesecake -
Crust:
6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Filling:
2 pounds cream cheese, at room temperature
2 cups sugar
1 cup sour cream
6 large eggs, lightly beaten
2 tablespoons vanilla paste or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Berries, optional
Position a rack in the middle of the oven
and preheat to 325 degrees F.
For the crust: Melt the butter, covered in
the microwave, in a medium microwave safe
bowl, or a saucepan. Brush a 9-inch springform
pan with some of the butter. Stir the remaining
butter together with the crumbs, sugar, and
salt. Press the crumb mixture over the bottom
of the pan, taking care to get the crust evenly
into the edges. Bake until golden brown, 15
to 18 minutes. Cool. Wrap the bottom and up
the sides of the pan with foil and put in
a roasting pan.
For the filling: Beat the cream
cheese on medium speed with a hand-held mixer
until smooth. Add 1 1/4 cups sugar and beat
just until light and fluffy, scraping the
sides of the bowl and beaters as needed. Slowly
beat in 3/4 cup sour cream, then eggs (1 at
a time), 1 tablespoon vanilla and both citrus
zest; take care not to over whip. Pour into
the cooled crust.
Bring a medium saucepan or kettle
of water to a boil. Gently place the roasting
pan in the oven (don't pull the rack out of
the oven). Pour in enough hot water to come
about halfway up the side of the springform
pan. Bake the cheesecake for 1 hour and 10
minutes---the outside of the cake will set
but the center will still be loose.
Meanwhile, stir together the
1 1/4 cups sour cream, 1/3 cup sugar and vanilla
paste. Spread over the top of the cooked cheesecake
and return to the oven for 5 minutes. Turn
the oven off, cook the cheesecake in the residual
heat in the oven for 1 hour. This gentle finish
minimizes the risk of the dreaded crack in
your cheese cake.
Remove cheesecake from the roasting
pan to a rack. Run a knife around the edges
and cool to room temperature. Cover and refrigerate
at least 8 hours or overnight.
Bring cheesecake to room temperature
30 minutes before serving. Remove the springform
ring. Dip a knife in warm water, wipe dry
before slicing each a piece. Serve with berries.
if desired.
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