[Sca-cooks] Cheesecake? OOP

[johnna holloway]

Here's one from Epicurious; it was published
in Gourmet

Johnnae llyn Lewis  Johnna Holloway

CHEESECAKE


This cheesecake is very light and fluffy, unlike more traditional
cheesecakes, which are creamy and dense.
Active time: 30 min Start to finish: 12 hr (includes chilling)

2 1/2 (8-oz) packages cream cheese (1 1/4 lb), softened
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened,
plus additional for pan
1 1/2 cups sugar
8 large eggs, separated
2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon orange-flower water*
1/2 teaspoon almond extract
1/4 cup cornstarch

Special equipment: parchment paper cut into a 10-inch round and a 32- by
5-inch strip; a 10-inch (26-cm) springform pan

Preheat oven to 350°F.

Butter bottom and side of springform pan.
 Line bottom with round of parchment and butter round.
 Butter 1 side of parchment strip and fit unbuttered side
 of strip against buttered side of pan. (Strip will extend 2 inches
above rim of pan.)

Beat together cream cheese, butter, 3/4 cup sugar, egg yolks, zest,
juice,
 vanilla, orange-flower water, and almond extract in a large bowl with
 an electric mixer at medium speed until creamy, about 2 minutes in a
standing mixer
 or 3 minutes with a handheld. Add cornstarch and mix at low speed until
just combined.

Beat egg whites in another large bowl with cleaned beaters at medium
speed
 until whites just hold soft peaks. Add remaining 3/4 cup sugar, 1
tablespoon
 at a time, beating, then increase speed to high and continue beating
until
 meringue holds stiff, glossy peaks, about 2 minutes in standing mixer
or 3 minutes with handheld.

Fold one fourth of whites into cream cheese mixture to lighten,
 then fold in remaining whites gently but thoroughly.

Line outside of springform pan with foil (covering bottom and about
 1 inch up side) to waterproof. Pour batter into pan and gently smooth
 top. Bake in a hot water bath in middle of oven until top is golden but
 cake trembles slightly when pan is shaken gently, 55 to 65 minutes.
(Cheesecake will rise in oven, but then will fall slightly and set as it
cools.)
 Transfer springform pan to a rack to cool completely, then chill,
loosely covered,
 at least 8 hours.

Cooks' notes:
• Cheesecake can be chilled, covered, up to 3 days.
• Cut cake with dental floss or a long, thin sharp knife dipped into a
tall glass of hot water.

* Available at some supermarkets and Kalustyan's (800-352-3451).

Makes 10 servings.


Gourmet
December 2002

You Asked For It
Adapted from the Russian Tea Room