May 15, 2009

Cheesecake Filling

Material :
2 pounds softened cream cheese (four 8 ounce bars)
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment

How to Make :
  1. Set a rack in the middle level of the oven and preheat to 160 Celcius degrees
  2. Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth
  3. Stop the mixer and scrape the mixing bowl and beater/paddle
  4. Add the sugar in a stream, mixing until just combined. Stop and scrape
  5. Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape
  6. Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition
  7. Pour the filling into the pan over the crust
  8. And place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch
  9. Bake the cheesecake for about 60 minutes, or until firm except for the very center
  10. Remove from the pan
  11. Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding

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