Ingredientes para Basic Cream Cheese Cheesecake
- 1/2 cup (113g) softened butter
- 1/2 cup (100g) granulated sugar (for crust) + 1 1/2 cups (300g) granulated sugar (for filling)
- 1 large egg yolk (for crust) + 2 large egg yolks (for filling) + 4 large eggs (for filling)
- 1 teaspoon vanilla extract
- 1 1/4 cups (150g) all-purpose flour (for crust) + 1/4 cup (30g) all-purpose flour (for filling)
- 1 teaspoon lemon zest
- 3 (8 ounce) packages (850g) cream cheese
- 1/4 teaspoon salt
- Eggs
- Egg Yolks
- 1/2 cup (120ml) heavy cream
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Como fazer Basic Cream Cheese Cheesecake
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, cream together 1/2 cup (113g) softened butter and 1/2 cup (100g) granulated sugar until light and fluffy.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract.
- Gradually add 1 1/4 cups (150g) all-purpose flour and 1 teaspoon lemon zest, mixing until the dough just comes together.
- Grease the bottom only of a 9-inch springform pan.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 5-7 minutes, or until lightly golden.
- Let cool completely before greasing the sides of the pan.
- **Filling:**
- In a large bowl, beat 3 (8 ounce) packages (850g) cream cheese and 1 1/2 cups (300g) granulated sugar on low speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add 1/4 cup (30g) all-purpose flour and 1/4 teaspoon salt. Mix until just combined.
- Add 4 large eggs one at a time, mixing well after each addition.
- Scrape down the bowl, then add 2 large egg yolks.
- Stir in 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and 1/2 cup (120ml) heavy cream.
- Pour the batter into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in a preheated 500°F (260°C) oven for 8 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 50-60 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Carefully remove the sides of the springform pan before serving.
Nutrition Information (Approximate per serving)
Sodium
207 g
Sugar
1221g
Fat
1667g
Carbs
149g
