INGREDIENTS (one cheesecake)
2 cups graham cracker crumbs
6 Tbsp melted butter
2 Tbsp white sugar
1/2 tsp ground cinnamon
1 1/2 lb cream cheese
3/4 cup sugar
1/4 cup lemon juice
2 tsp grated lemon rind
2 tsp vanilla
2 cups sour cream
3 Tbsp sugar
1 tsp vanilla
1/2 cup sugar
1 1/2 Tbsp
1/4 tsp salt
3/4 cup water
1/3 cup lemon juice
1 egg yolk, WELL BEATEN.
1 Tbsp butter
(1) Preheat oven to 350 deg. F. Combine crust
ingredients. Press crust on bottom and sides of
buttered 10-inch springform pan. Bake 5 minutes,
(2) Beat cheese until soft. Add sugar and blend well.
Add eggs, one at a time, beating well after each.
Mix in the lemon rind and the vanilla, and add to
the mixture. Pour into the pre-baked crust, and
bake 35 minutes.
(3) Combine topping ingredients, spread on top of
cheesecake, and return to oven immediately. Bake
10-12 minutes and remove from oven.
(4) Combine dry glaze ingredients; add liquid glaze
ingredients. Cook over low heat until thick. Add 1
Tbsp of butter. Cool, and spread this glaze on the
cake before the glaze thickens too much.
Some pointers: this is the traditional crust, but I often
use a more floury-baked-pie-crust-like one. It's not too
critical. The magic to getting the texture perfect is in
how you beat the cheese. I use a kitchen aid, work slowly,
scrape the bowl often, and ALWAYS USE ROOM TEMPERATURE
EVERYTHING. Using cold cream cheese guarantees lumps.
Don't beat too hard before putting in the sugar, but make
sure it's even and fluffy before the eggs go in. Then again,
don't overbeat. It takes practice.
I've been known to make it with no sugar or vanilla in the
topping, and I think it's more interesting. but the contrast
between the layers may confuse those accustomed to restau-
The glaze is easy as glazes go, but treat it properly. In
particular, stir constantly until it's thick, but don't stir
hard or you'll break down the starch.
Difficulty: rather difficult (timing is critical.) Time: 1
hour. Precision: measure carefully.
Rob Pike, research!rob
AT&T Bell Laboratories, Murray Hill, NJ
Copyright 1998 Ken Shirriff