The Little French Bakery Cookbook by Susan Holding

Author:Susan Holding
Language: eng
Format: epub, pdf
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

LEMON CHEESECAKE WITH BERRIES

In 1983, my dad had coronary bypass surgery. I was waiting in the surgical waiting area with my mom. We were thumbing through magazines passing the time. A recipe in Gourmet magazine caught my eye—a recipe for lemon cheesecake. I was 23 years old, living with roommates, and had never tried to make a cheesecake. I copied down the recipe, and a week or so later made my very first cheesecake. It was tough using a little hand mixer to get the cream cheese mixed with the other ingredients. My parents heard of my dilemma and presented me with a new mixer on my birthday. It could be a hand mixer or oscillate on its stand. It was wonderful. A springform pan, and a mixer capable of mixing all the ingredients together made the next preparation of the recipe a dream. I’ve made the cheesecake many times over the years. It’s fun to add new flavorings and use other crusts. Here’s the recipe that started it all. It has a creamy, firm texture. It’s adapted from The Old Rittenhouse Inn’s recipe. The Inn is a wonderful landmark in northern Wisconsin.

Makes one 10-inch cheesecake

For the crust:

2 cups (200 grams) all-purpose flour

Zest of one lemon

½ pound (2 sticks) unsalted butter, cut into ½ inch pieces

2 large eggs yolks

1 teaspoon vanilla extract

For the filling:

2½ pounds cream cheese (any assortment of full or low fat), at room temperature

1¾ cups (336 grams) granulated sugar

Zest of one lemon

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

1 teaspoon salt

4 large eggs

2 large egg yolks

¼ cup heavy cream

For the topping:

⅓ cup granulated sugar

⅓ cup water

1 tablespoon light corn syrup

4 teaspoons corn starch

3–4 cups fresh or frozen berries

For the crust:

1. Preheat your oven to 400°F.

2. In a bowl, using a pastry cutter, blend the butter, sugar, and lemon zest together. The mixture should be like sand. You can use a food processor or mixer. Be sure to work in small bursts to create a sandy mixture rather than dough. Add the egg yolks and vanilla. Quickly mix together. The dough should be cool to the touch and smooth.

3. Remove the ring from a 10-inch springform pan. Press one third of dough onto the bottom of the springform pan. It will resemble shortbread dough. Place the bottom of the pan directly on the oven rack, bake for 6 to 8 minutes, until the dough is light golden.

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