Cheesecake - Pike

Title:
Cheesecake - Pike

Yield:
1 Servings

Categories:
Cheesecakes




Ingredients:





   500 g  Graham cracker crumbs


   100 g  Melted butter


    20 g  White sugar


 2 1/2 ml Ground cinnamon


   700 g  Cream cheese


   150 g  Sugar


     3    Eggs


    60 ml Lemon juice


    10 ml Grated lemon rind


    10 ml Vanilla


   500 ml Sour cream


    30 g  Sugar


     5 ml Vanilla


   100 g  Sugar


    25 ml Cornstarch


     1 ml Salt


   170 ml Water


    75 ml Lemon juice


     1    Egg yolk -- WELL BEATEN.


    15 g  Butter






 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.


 


 Author's Notes: This is from a dessert-chef friend of a regular-chef


 friend, and apparently won some award. I've had cheesecakes that I think


 are more impressive (including one I can make), but I think I'm something


 of a cheesecake connoisseur.  If I want to blow people's socks off, this is


 the one I cook. I think that every time I've served it to a new group, at


 least one person has said ``That was the best cheesecake I've ever had.''


 


 Some pointers: this is the traditional crust, but I often use a more


 floury-baked-pie-crust-like one. It's 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. Don't beat too hard


 before putting in the sugar, but make sure it's even and fluffy before the


 eggs go in. Then again, don't overbeat. It takes practice. I've been known


 to make it with no sugar or vanilla in the topping, and I think it's 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 it's thick, but


 don't stir hard or you'll break down the starch.


 


 Difficulty    : rather difficult (timing is critical.) Precision


 : measure carefully.


 


 Recipe By     : Rob Pike, research!rob AT& Bell Laboratories, Murray Hill,


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini