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Pure Cream Cheesecake
Serving Size : 16

1/2 cup sifted cake flour
1 teaspoon baking powder
pinch salt
3 extra-large eggs yolks
1/3 cup sugar
1 teaspoon vanilla extract
3 drops lemon extract
3 tablespoons unsalted butter, melted
3 extra-large egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar

32 ounces cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream

Preheat the oven to 350F and generously butter a 9-inch springform
pan. Sift the cake flour, baking powder, and salt together in a
medium-sized bowl and set aside.

Beat the egg yolks together in a large bowl with an electric mixer
on high for 3 minutes. Then, with the mixer still running, gradually
add the 1/3 cup of sugar and continue beating until thick light-yellow
ribbons form in the bowl, about 5 minutes more. Beat in the vanilla
and lemon extracts.

Sift the flour mixture over the batter and stir it in by hand until
no more white flecks appear. Then blend in the butter.

In a clean bowl, using clean dry beaters, beat the egg whites and
cream of tartar together on high until frothy. Gradually add the
remaining 2 tablespoons sugar and continue beating until stiff
peaks form (the whites should stand up in stiff peaks, but not be
dry). Stir about 1/3 cup of the whites into the batter, then gently
fold in the remaining whites (don't worry if a few white specks

Gently spread the batter into the pan. Bake the cake just until
the center of the cake springs back with lightly touched, only
about 10 minutes (watch carefully!). Let the cake cool in the pan
on a wire rack while you continue making the cheesecake filling.
Do not remove the cake from the pan. While the cake cools, make
the cream cheese filling.

Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar,
and the cornstarch in a large bowl. Beat with an electric mixer
on low until creamy, about 3 minutes, then beat in the remaining
3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3
cups of the sugar, then beat in the vanilla. Blend in the eggs,
one at a time, beating the batter well after adding each one.
Blend in the heavy cream. At this point, mix the filling only
until completely blended. Be careful not to overmix the batter.

Gently spoon the cheese filling on top of the baked sponge cake
layer. Place the springform pan in a large shallow pan containing
hot water that comes about 1 inch up the sides of the pan. Bake
the cheesecake until the center barely jiggles when you shake the
pan, about 1 hour.

Cool the cake on a wire rack for 1 hour. Then cover the cake with
plastic wrap and refrigerate until it's completely cold, at least
4 hours or overnight. Remove the sides of the springform pan.
Slide the cake off of the bottom of the pan onto a serving plate.
Or if you wish, simply leave the cake on the removable bottom of
the pan and place it on a serving plate. If any cake is left over,
cover it with plastic wrap and store in the refrigerator.


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