In any self-respecting New York delicatessen store you will find this impressive cake height of 10 cm and a length of about 30, well-known outside of America.
And no wonder - his thick curd with sour cream and raisins, surrounded by crispy, conquers all nationalities.Just bake the cheesecake in the oven, you can achieve a soft texture.
At 12 servings you will need:
Crust:
175g plain flour 50g sugar
grated zest of 1/2 lemon
1/2 hours. L.ground cinnamon
1/2 hours. l.ground nutmeg
1/4 hours. l.
salt 100g unsalted butter, softened 1
average egg yolk and white divide
Filling:
50 grams of raisins 2 tablespoons.l.bourbon or whiskey
800 g cream cheese
225 g of sugar 40 g of flour
3 medium eggs plus 2 yolks
1 lemon, grated zest only
2 tbsp.l.
vanilla extract 150 ml cream
Glaze:
2 lemon, grated zest and juice 100 g sugar
secret of success
Pre. dough is not that elastic and breaks easily, especially when you navigate them to the mold wall.While it helps that the dough sticks to your fingers when you are pressed to the wall.
Mixing filling. very easy to overdo it at this stage, if you peremesili stuffing, ready to rise like a souffle cheesecake in the middle will crack.Therefore, it is important to lightly whip toppings.
cooling. will be very disappointing if the top of the cheesecake will crack, so if you want a perfectly flat cake, let it cool in the oven slightly ajar.
final cooling. It is important to put the finished cheesecake in the refrigerator for a long time - then he will insist and stuffing compacted and become fragrant.
Preparation:
1. Connect to a food processor flour, sugar, lemon peel, cinnamon, nutmeg and salt.Add the butter and cook until the mixture will resemble breadcrumbs.Add the egg yolks and then chop everything in a food processor.The dough should begin to stick together.Put it on the board, and knead lightly floured hands, form a ball.
2. Wrap the dough in parchment or greaseproof paper and chill in the refrigerator for 30 minutes.Lightly split mold for cake with a diameter of 23 cm with sunflower oil.Take the dough and 1/3 with the fingers and wrist to press the dough so that it covered the entire bottom.Meanwhile, soak the raisins, used in filling in bourbon or whiskey.
3. Divide the remaining dough in half.Roll each half into a rectangle measuring 36 x 7.5 cm. Gently lay each strip on the walls of the mold.Flatten the dough so that it kept, plugging all the holes between the bottom and the walls.Pierce the base with a fork and refrigerate for 30 minutes.Heat the pan in the oven at 240 degrees C.
4. To make the filling, you need to beat cream cheese, sugar and flour with an electric mixer at slow speed.Add the eggs, whisking constantly, for one.Stir raisins spatula, then mix gently with lemon zest, vanilla extract and sour cream.It is important not perevzbit stuffing.
5. Coat the dough prepared in the form of a thin layer of egg white and bake for 5 minutes.Then shift the dough into the prepared stuffing, reduce the temperature to 200 degrees C and bake for 15 minutes.Then reduce oven temperature to 170 degrees C and bake the cake for a half hour to a pale golden color.If after 1 hour, the surface of the cake seems too brown, cover it loosely with foil and continue to bake.
6. To make the icing, you need to mix the lemon zest, juice and sugar in a bowl.Drizzle with a mixture of hot cheesecake, turn off the oven and leave in the oven for 6 hours.Then remove the walls of the mold, cover with cheese cake wrap and refrigerate for at least 12 hours.Before feeding, give it to reach room temperature.
Articles Source: kuking.ru
