No-Frills Cheesecake

Recipe Ingredients

1		Cheesecake Crust - (see recipe)
		Filling
32 oz	909g	Cream cheese
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Lemon Juice
4		Eggs

Recipe Instructions

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 evenly and firmly to cover the pan bottom. Bake for about 15 to 20 minutes, until the dough is golden 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 paddle). Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add the vanilla, lemon juice, and 1 egg; mix only until absorbed, no more than 30 seconds. Stop and scrape. Add the remaining eggs, one at a time, mixing only until 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 roasting pan and pour warm water into the pan to a depth of 1/2 inch.

Bake the cheesecake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water.

Remove the foil and cool completely on a rack. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.

SERVING: Serve a few sliced, sugared strawberries or some raspberries with the cheesecake, if you wish, though it is rich and complex enough to need no accompaniment.

This recipe yields one 9-inch cake, about 12 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

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