http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=18699&sorig=qs
Eureka lemons will yield a distinctive lemony-ness; if you prefer a sweeter cheesecake with more subtle lemon flavor use Meyer lemons. The cheesecake will last up to a week, refrigerated, but does not freeze well - it tends to separate and doesn't hold its texture.
Ingredients:
Crust:
2 1/2 cups finely crushed biscotti (preferably anise-flavored) or graham crackers
3 tablespoons sugar
1/4 pound (1 stick) melted unsalted butter + more to coat the pan
Filling:
1 1/2 pounds (three 8-ounce packages) regular cream cheese, room temperature (preferably Philadelphia brand)
1 1/2 cups sugar
2 tablespoons flour
4 large eggs, at room temperature
1/2 cup lemon juice with pulp, seeds removed
Zest from 4 lemons, freshly grated, about 2 to 3 tablespoons
Garnish:
1 or 2 fully ripened, very fragrant mangoes (preferably Manila variety)
Apricot Sauce (optional, see recipe link at right)
Instructions:
For the crust: In medium bowl, briefly whisk the crumbs and sugar with the melted butter until well combined. With your fingertips or back of a spoon, firmly press the crumb mixture onto the bottom and about 1-inch up the sides of a buttered 13- by 9- by 2-inch metal cake pan.
Adjust an oven rack in the lower third of the oven and preheat the oven to 350 degrees.
For the filling: In a large bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar and flour at medium speed, scraping occasionally, until smooth and well combined. Beat in the eggs, one at a time, scraping after each addition. Beat in the lemon juice; stir in the lemon zest.
Pour the filling into the crust-lined pan. Bake for 35 to 40 minutes, or until the perimeter of the cheesecake looks dull on top and seems solid, while the center appears a bit shiny and has a firm jiggle. If the top cracks, it is overbaked. Cool completely on a wire rack, then refrigerate until well chilled and firm, about 3 hours.
Just before serving, peel the mangoes then cut into thin slices with a knife. Use a peeler to get even thinner slices; arrange on top as desired.
To cut the cheesecake in the pan neatly, dip a knife into very hot water; wipe clean after cutting each slice. Use an offset spatula to lift the slice to the dessert plate. Serve the Apricot Sauce alongside, if desired. Refrigerate any leftovers.
Nutrition Information:
Per serving: 345 calories, 5 g protein, 34 g carbohydrate, 21 g fat (12 g saturated), 102 mg cholesterol, 237 mg sodium, 1 g fiber.
Course: Dessert
Yields: Serves 15 to 18
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