Cheesecake - David Schaub.md

Cheesecake

by David Schaub

Crust Ingedients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted salted butter

Filling Ingedients:

• 1 kg cream cheese
• 1/2 cup white flour
• 1 1/2 cup white sugar
• 1/2 cup sour cream
• 6 large eggs
• 4 Tbs vanilla extract
• 1 freshly reamed lime

Topping Ingedients:

• 1 tsp unsalted butter
• 4 oz bittersweet chocolate
• 1/2 cup heavy cream
• 4 Tbs icing sugar

Crust Method:

1. Preheat oven to 325F.
2. Grease bottom of 9"-10" spring-pan.
3. Mix crust ingredients.
4. Press crust on to the bottom of the spring pan by hand.
5. Bake crust for 10 minutes

Filling Method:

1. Preheat oven to 500F.
2. In a large mixing bowl.
3. Let cream cheese warm to approximately room temperature.
4. Beat cream cheese, sugar, and flour at with hand mixer.
5. Add eggs, sour cream, vanilla, lime, mixing just enough to even the texture.
6. Grease the sides of the spring-pan.
7. Pour on top of crust.
8. Put pyrex casserole dish 1/2 full of water under the cheesecake in the oven.
9. Bake Cheesecake.
10. After 10 minutes, turn the temperature down to 200F.
11. After 90 minutes, turn off and open the oven door to let the cheesecake cool.
12. Remove spring-pan rim away from the cheesecake.
13. Refrigerate cheesecake overnight.

Topping Method:

1. Cut off overly browned edges the cheesecake.
2. Melt chocolate and butter in double boiler, stirring frequently.
3. Mix in heavy cream and icing sugar.
4. Pour sauce over cheesecake.
5. Refrigerate and serve.