Cordon Rose Cream  Cheesecake

Cordon Rose Cream Cheesecake

Serves 8-12 

Source: The Cake Bible 

The best basic cheesecake.  Very rich and creamy.  See notes below for keeping the crust nice & crispy.

Crust

9

whole

Graham crackers ,crushed (digestive biscuits)

 

 

 

 

  

cup

sugar (caster)

2

ounces

55

grams

 

cup

butter, melted

2

ounces

55

grams

Filling

16

oz

cream cheese (2 8-oz packages)

 

 

465

grams

1

cup

sugar (caster) 

7

ounces

200

grams

1

Tbs

cornstarch(optional-see notes below)
(cornflour)

15

ml

3

large

eggs

 

 

 

 

3

Tbs

lemon juice

 

 

45

ml

1

tsp

vanilla

 

 

3.7

ml

tsp

salt

 

 

1.2

ml

3

cups

sour cream (creme fraiche) 

 

 

750

ml

Preheat oven to 350F [175C]. 

Prepare an 8" by 2" [20 by 6 cm] springform pan by greasing the bottom and sides.

Cover the outside with a double layer of heavy-duty aluminum foil to prevent seepage (for the water-bath).

Have ready a larger (11") [28 cm] baking pan for the water bath.

Crust:

Grind crackers to crumbs.  Mix well with sugar.
Add melted butter and mix well.  Press into prepared pan.

Filling:

Bring cream cheese to room temperature (1 or 2 minutes in microwave at low temperature).

Beat the cream cheese and sugar until very smooth.  Beat in cornstarch, if desired.

Add the eggs, 1 at a time, beating after each.  Beat until smooth, scraping down sides.

Add the lemon juice, vanilla and salt and beat until incorporated.
Blend in the sour cream just until mixed.

Pour the batter into the prepared pan.
Set the pan in the larger pan and surround it with 1 inch [2.5 cm] of very hot water.

Bake 45 minutes.

Turn off the oven without opening the door and let the cake cool for 1 hour.

Remove to a rack and cool to room temperature (about 1 hour).

Cover with plastic wrap and refrigerate overnight.

Notes:

  1. If you do not use cornstarch, the cake may weep a bit after unmolding.  Blot sides of cake with paper towel.
  2. For the crispest crust, bake the crust first, then cool and remove from pan.  Carefully wrap and set aside. Prepare and bake cake as directed without crust.  Before serving, unmold cake onto reserved crust.
  3. You may use either a food processor or a mixer to make the filling.  Be careful to not overprocess.
  4. A food processor works great for crushing the biscuits.

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