Cheese Cake Recipe

Ingredients Pounds Metric Bakers % True %
  LB. OZ. G.    
Cream Cheese 5   2270 100.0% 54.8%
Sugar 1 12 795 35.0% 19.2%
Cornstarch   1 1/2 43 1.9% 1.0%
Lemon Zest   1/4 7 0.3% 0.2%
Vanilla   1/2 14 0.6% 0.3%
Salt   3/4 21 0.9% 0.5%
           
Eggs 1   454 20.0% 11.0%
Egg Yolks   6 170 7.5% 4.1%
           
Whip Cream   8 227 10.0% 5.5%
Milk   4 114 5.0% 2.7%
Lemon Juice   1 28 1.3% 0.7%
           
Total Batch 7 34 4143   100%
  1. Prepare the pans by lining the bottoms with either graham cracker crust, a thin layer of sponge cake or a layer of short dough. Prebake graham cracker crust or short dough.
  2. Mix cream cheese at low speed until smooth and lump free.
  3. Add sugar, cornstarch, lemon zest, vanilla, and salt and mix until smooth.
  4. Add the eggs and egg yolks one by one mixing at low speed until smooth.
  5. Gradually a add the cream, milk and lemon juice.
  6. Fill prepared pans and bake at 390 F (200 C) for 10 minutes, reduce heat setting to 200 F (100 C) and bake for about one hour or until set.

Yield: two 10" cakes (25cm) or three 8" cakes (20cm)

Cool cakes completely before removing from the pans.

Additional Cheesecake recipes can be found in the Recipe Archive

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