Receta No Frills Cheesecake
| Raciónes: 12 |
Ingredientes
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Direcciones
- Butter the bottom of a 9-inch springform pan; line with a round of parchment.
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Prepare the dough and place it in the prepared pan. Pat the dough down proportionately and firmly to cover the pan bottom. Bake for about 15 to 20 min, till the dough is golden brown and baked through. Lower the oven temperature to 325 degrees.
- To make the filling, use your mixer's lowest speed. Using a paddle attachment, if your mixer has one, beat the cream cheese smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater (or possibly paddle). Add in the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add in the vanilla, lemon juice, and 1 egg; mix only till absorbed, no more than 30 seconds. Stop and scrape. Add in the remaining Large eggs, one at a time, mixing only till each is absorbed. Stop and scrape after each addition.
- Wrap aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the filling into the pan over the crust. Place the pan in a jelly-roll or possibly roasting pan and pour hot water into the pan to a depth of 1/2 inch.
- Bake the cheesecake for about 60 min, or possibly till lightly colored and hard except for the very center. Remove from the pan of warm water.
- Remove the foil and cold completely on a rack. Wrap the cheesecake in plastic or possibly foil and refrigerateovernight before unmolding.
- SERVING: Serve a few sliced, sugared strawberries or possibly some raspberries with the cheesecake, if you wish, though it is rich and complex sufficient to need no accompaniment.
- This recipe yields one 9-inch cake, about 12 servings.
- Comments: This is the simplest and, perhaps, the best cheesecake.