American cheesecake

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 3
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 1
  • 225 g Flour
  • 200 g Butter or margarine
  • 150 g Sugar
  • 3 Egg yolk (size M)
  • 7-10 Tbsp grated peel of 1
  • 7-10 Tbsp untreated lemon and
  • 7-10 Tbsp Orange
  • 1 package Vanillin sugar
  • 800 g Double cream cream cheese
  • 5 TABLESPOONS Milk
  • 3 Eggs (size M)
  • 1 TABLESPOON Icing sugar for the
  • 7-10 Tbsp Dusting
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Grease

Directions

  1. 1

    Put 200 g flour, 125 g cold fat in small pieces, 50 g sugar, 1 egg yolk and half each of the lemon and orange peel in a bowl and knead to a smooth dough. Wrap the dough in foil and put it in the fridge for about 1 hour. Then roll out half of the dough between 2 layers of foil to a circle (approx. 26 cm Ø). Grease the springform pan (26 cm Ø). Put the dough into it, prick several times with a fork and pre-bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 12-15 minutes.

  2. 2

    Let the base cool down. Cream remaining fat, sugar and vanilla sugar. Add cream cheese, milk, remaining lemon and orange peel and stir until smooth. Add eggs, remaining egg yolks and flour and stir until creamy. Roll out remaining dough between 2 layers of foil to a strip of approx. 12x40 cm. Cut the dough strips in half lengthwise and place the strips on the edge of the springform pan, placing the ends on top of each other and pressing them down. Pour cream into the tin and bake the cake for about 10 minutes in a preheated oven at the same temperature. Then turn the temperature down (electric oven: 100°C/ gas: level 1) and bake the cake for another 1 1/4 hours. Let the cake cool down in the refrigerator for about 2 hours and serve dusted with icing sugar.

  3. 3

    Roll out remaining dough between 2 layers of foil to a strip of approx. 12x40 cm. Cut the dough strips in half lengthwise and place the strips on the edge of the springform pan, placing the ends on top of each other and pressing them down. Pour cream into the tin and bake the cake for about 10 minutes in a preheated oven at the same temperature. Then turn the temperature down (electric oven: 100°C/ gas: level 1) and bake the cake for another 1 1/4 hours. Let the cake cool down in the refrigerator for about 2 hours and serve dusted with icing sugar. Results in about 16 pieces

  4. 4

    Record: Haymann

Categories & Tags

Cakes & PastriesexoticCake