Cream Cheese Cheesecake
A rich, indulgent baked dessert with cream cheese as the primary ingredient, served on a base of sponge cake or flaky puff pastry.
Ingredients
cream cheese
10 lb
sugar
3 lb 8 oz
cornstarch
3 oz
lemon zest (grated)
0.5 oz
vanilla extract
1 oz
salt
1.5 oz
eggs
2 lb
egg yolks
12 oz
heavy cream
1 lb
milk
8 oz
lemon juice
2 oz
puff pastry or sponge cake (for lining the pan bottom)
to taste
Instructions
1
Step 1
Prepare the baking pan, line the bottom with a very thin layer of sponge cake or puff pastry. If using puff pastry, pre-bake until it starts to turn golden brown.
2
Step 2
Put the cream cheese into a mixing bowl, beat with a paddle attachment on low speed until smooth and free of lumps.
3
Step 3
Add sugar, cornstarch, lemon zest, vanilla extract and salt. Mix until smooth and uniform, but do not overbeat. Scrape down the sides of the mixing bowl and the beater.
4
Step 4
Add eggs and egg yolks in small batches, mixing well after each addition. Scrape the bowl again to ensure even mixing.
5
Step 5
With the mixer running on low speed, gradually add heavy cream, milk and lemon juice.
6
Step 6
Pour into the prepared baking pan. Portions are as follows: 4.5 lb for a 10-inch pan, 3.5 lb for a 9-inch pan, 3 lb for an 8-inch pan.
7
Step 7
If not using a water bath, place the pan on a baking sheet, put into an oven preheated to 400°F (200°C). After 10 minutes, reduce the temperature to 225°F (105°C) and continue baking until set, about 1-1.5 hours.
8
Step 8
If using a water bath, place the pan into a larger baking pan, add water to the outer pan, and bake at 350°F (175°C) until set.
9
Step 9
Let the cake cool completely before removing from the pan. If removing from a pan with non-removable sides, you can sprinkle fine sugar on the surface, invert onto a cake board, then immediately cover with another board and flip back over.
