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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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New York Cheesecake a la Nannette
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Rich, dense,vanilla flavored cheesecake with pastry crust 80 minutes 12 large servings Ingredients Pastry Crust: 1 ¼ cup flour ¾ cup butter, soften to room temperature ¼ cup sugar 1 egg yolk Filling: ¼ cup heavy whipping cream – chill bowl & beaters 2 egg yolks 5 eggs ¼ teaspoon salt 5 - 8 ounce packages of cream cheese, soften to room temperature 1¾ cups sugar 3 tablespoons flour 1 lemon zest 2 teaspoons Vanilla Directions In a mixing bowl combine all ingredients for the crust. Mix together and handle as little as possible to avoid toughness. Rest in the refrigerator while making filling. Preheat oven to 400 degrees. Press ½ of pastry mix onto the bottom of a springform pan. Bake 8 minutes. Remove from oven and cool. When cool to the touch press remaining crust on sides, but do not bake. Remove bowl and beaters from freezer and whip cream to stiff peaks. Add egg yolks and salt. Set aside. In another mixing bowl beat cream cheese until smooth. Slowly add sugar and mix well. Beat 3 to 5 minutes. Add flour. Adjust mixer speed to high and add whipped cream mixture. Pour filling into springform pan and bake for 12 minutes. Adjust oven heat to 300 degrees and bake for 35 minutes longer. Do not open oven, turn off oven heat and let cheesecake remain for 30 minutes longer. Remove cheesecake from oven and cool on the counter until it’s room temperature. Cover with foil or plastic, only if cheesecake is completely cool you don’t want steam to collect. Chill for 4-8 hours.
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