vrijdag 22 november 2013

Foolproof Homemade Cheesecake with Pecan Crust (Kopie)


Adapted from AllRecipes
Makes one nine-inch-round cheesecake

This cheesecake was something. Looks-wise—virtually flawless, no cracks, no imperfections. As for tastes, every person who tried it raved. I can even tell you, without embarrassment, that I, a lifelong cheesecake-hater, ate two pieces at one sitting. I know. Try to make it a night ahead of time, if at all possible, so you can let it sit, cooled, still in the springform pan overnight in the fridge.

Crust Ingredients:
3/4 cup whole-grain spelt flour
1/4 cup Sucanat
1/4 cup finely chopped pecans
1 teaspoon grated lemon peel (optional)
6 tablespoons cold butter, cubed (no substitutes)
1 egg yolk
1/2 teaspoon vanilla extract

Filling Ingredients:
40 ounces organic cream cheese, softened (i.e., five 8-o unce packages)
1 3/4 cups Sucanat
3 tablespoons whole-grain spelt flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
2 egg yolks
1/4 cup heavy whipping cream
Optional: chocolate to melt for topping

Grease a 10-inch springform pan. In a bowl, combine the flour, sugar, pecans and lemon peel, and cut in the cubed butter until crumbly. Combine egg yolk and vanilla; add this to the flour mixture. Press mixture onto the bottom of greased springfrom pan. Bake at 400 degrees F for about 10 minutes or until the edges are lightly browned. Set aside.

The best part of this cheesecake recipe, in my opinion, is that you don’t have to bake it in a water bath. Instead, fill a 13? x 9? by 2? baking dish with 8 cups of water, and place this on the lowest oven rack. Reduce the oven’s heat to 325 degrees F.

In a mixing bowl, beat the 40 ounces of cream cheese until smooth. Next, gradually beat in sugar. Add the flour, vanilla and salt. Combine eggs and egg yolks; add them to the cream cheese mixture just until combined. Beat in heavy cream just until combined. Pour this filling over the baked crust in the springform pan.

Bake cheesecake on middle rack at 325 degrees F for about an hour, or until the center is almost set (slightly move the pan and see if the middle moves much; it should just slightly slightly move). Leave cheesecake and water in oven, but turn the oven off and open the door. Cool like this for another 10 minutes. Then remove cheesecake from oven, carefully run a knife around the edges to loosen it from the pan and, leaving it in the pan, set it somewhere to cool about an hour or so longer. Can be refrigerated overnight still in pan (this is best). Remove sides of pan.

Optional extra step: Melt chocolate in a double boiler until drizzling consistency and drizzle over top of cheesecake.

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