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CHEESECAKE WITH PASTRY CRUST

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CHEESECAKE WITH PASTRY CRUST

YIELD 1 10-INCH CHEESECAKE
Course Cakes
Keyword Cheesecake with pastry crust
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Equipment

  • Stand mixer
  • digital scale
  • 10-inch spring form pan

Ingredients

INGREDIENT

    CRUST:

    • 15 g BUTTER SOFTENED.
    • 15 g SUGAR GRANULATED
    • 1 EGG WHOLE, LARGE
    • 3 g LEMON ZEST GRATED
    • 15 g JUICE LEMON
    • 120 g FLOUR ALL PURPOSE

    Filling

    • 40 oz CHEESE CREAM, SOFTENED, ROOM TEMPERATURE
    • 339 g SUGAR GRANULATED
    • 30 g FLOUR WHEAT, GENERAL PURPOSE
    • 7 g MILK NONFAT, DRY
    • 2 g SALT
    • 5 EGGS WHOLE, FRESH
    • 88 g WATER
    • 15 g JUICE LEMON
    • 16 g JUICE ORANGE
    • 7 g EXTRACT VANILLA
    • 3 g ORANGE RIND, GRATED
    • 2 g LEMON RIND GRATED

    Instructions

    METHOD:

      Crust

      • Preheat oven to 325°F (if using a dark nonstick 10-inch springform pan).
      • Beat butter and sugar in medium bowl with electric mixer on medium speed until light and fluffy.
      • Blend in egg, lemon peel and lemon juice. Add 1 cup flour; mix well.
      • Reserve 3/4 cup of the dough; cover and refrigerate until ready to use.
      • Press remaining dough firmly onto bottom of springform pan. Bake 10 minutes; cool.
      • Press reserved dough 2 inches up the side of pan.

      METHOD

        FILLING

        • Place cream cheese in mixer bowl. Whip at medium speed until fluffy, about 3 minutes scrape down bowl.
        • Combine sugar, flour, milk, and salt. Mix well.
        • Add to cream cheese; whip at low speed until blended, about 2 minutes. Whip at medium speed until smooth, about 1 minute.
        • Add eggs; whip at low speed 30 seconds. Whip at medium speed until smooth, about 1 minute.
        • Combine water, lemon and orange juices, vanilla, orange, and lemon rinds; add to cheese mixture. Whip at low speed until well blended, about 2 minutes.
        • Pour cheese filling evenly over crust in pan.
        • Using a convection oven, bake at 325 F. for 1 hour 10 - 1 hour 20 minutes, or until filling is firm and lightly browned.
        • Refrigerate until ready to serve.
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