New York cheesecake
Our chef's family recipe is both light and tasty.
This is our family recipe for cheesecake. It’s more elaborate than the cookie-crust, easy-bake varieties, but so worth the few minutes of extra work. Not too sweet, light and creamy at the same time, with just that hint of lemon and vanilla that makes you feel like you need another slice now, before someone else lays hands on it. The recipe is easily doubled. I often do that, because otherwise there won’t be enough for everyone.
You’ll need something for beating egg whites: I used to whip them by hand but considering middle age and carpal tunnel, I now plug in a hand mixer to do it. Have three bowls at hand – one large, one medium, one small. Prepare a baking pan either with baking paper or by greasing it with sweet butter and coating it with flour. And do not preheat the oven: you want to start baking cold.
- 6 eggs
- 3 tablespoons sugar, plus 6 tablespoons for later
- 2 cups soft, creamy white cheese
- 1 teaspoon vanilla essence
- 6 tablespoons sifted flour
- Juice of 1 lemon
Separate the eggs.
Keep the whites in the large bowl.
Put 3 of the yolks in the medium bowl; in the small bowl, the other 3 yolks.
In the medium bowl, beat the 3 yolks with the 3 tablespoons of sugar and all of the cheese. Mix well until smooth.
Whip all the egg whites until stiff.
Add the 6 tablespoons of sugar to the whites, and whip until the whites make smooth peaks.
Add the flour, the lemon juice, the 3 yolks from the small bowl and the vanilla.
Mix very well. This is the batter.
Pour 2/3 of the batter into the baking pan.
Mix the remaining third of the batter into the cheese mixture. Mix well.
Pour this new mixture straight into the center of the batter in the pan.
Bake at 300° F (150° C) for one hour. Turn the oven off, but don’t remove the cake: just open the oven door a crack and let the cake cool inside. Once cooled down, store the cake in the fridge.