Cheesecake - Pike

Cheesecake - Pike Ingredients

500 g Graham cracker crumbs	500 ml Sour cream
100 g Melted butter	30 g Sugar
20 g White sugar	5 ml Vanilla
2 1/2 ml Ground cinnamon	100 g Sugar
700 g Cream cheese	25 ml Cornstarch
150 g Sugar	1 ml Salt
3 Eggs	170 ml Water
60 ml Lemon juice	75 ml Lemon juice
10 ml Grated lemon rind	1 Egg yolk -- WELL BEATEN.
10 ml Vanilla	15 g Butter

Instructions for Cheesecake - Pike

1. Preheat oven to 175 ?C . Combine crust ingredients. Press crust on bottom and sides of buttered 25 cm springform pan. Bake 5 minutes, and cool. 2. Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre-baked crust, and bake 35 minutes. 3. Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake 10-12 minutes and remove from oven. 4. Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add 15 g of butter. Cool, and spread this glaze on the cake before the glaze thickens too much. Authors Notes: This is from a dessert-chef friend of a regular-chef friend, and apparently won some award. Ive had cheesecakes that I think are more impressive (including one I can make), but I think Im something of a cheesecake connoisseur. If I want to blow peoples socks off, this is the one I cook. I think that every time Ive served it to a new group, at least one person has said ``That was the best cheesecake Ive ever had. Some pointers: this is the traditional crust, but I often use a more floury-baked-pie-crust-like one. Its not too critical. The magic to getting the texture perfect is in howyou beat the cheese. I use a kitchen aid, work slowly, scrape the bowl often, and ALWAYS USE ROOM TEMPERATURE EVERYTHING. Using cold cream cheese guarantees lumps. Dont beat too hard before putting in the sugar, but make sure its even and fluffy before the eggs go in. Then again, dont overbeat. It takes practice. Ive been known to make it with no sugar or vanilla in the topping, and I think its more interesting. but the contrast between the layers may confuse those accustomed to restaurant cheesecakes. The glaze is easy as glazes go, but treat it properly. In particular, stir constantly until its thick, but dont stir hard or youll break down the starch. Difficulty : rather difficult (timing is critical.) Precision : measure carefully. Recipe By : Rob Pike, research!rob AT&T Bell Laboratories, Murray Hill, From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cream CheeseCuisine: Uncategorized

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