Tue, 12 June 2007
This simple cheesecake is creamy and rich with just a tiny bit of sour to balance the sweetness. It's easy to make and is always at the top my "most requested desserts" list!
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file Cheesecake Filling 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
Chef Malgieri suggests using the following curst and its variations 3 tablespoons unsalted butter, softened 3 tablespoons of sugar 1 egg yolk 1 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
Crust with almonds: Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients Crust with pecans: Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients. |
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