A Lemon Cheese Cake From Phili...

Some very good friends of ours in Philadelphia, U.S.A. know we love cheese cakes so were very nice to share their Lemon Cheese Cake recipe with us. So Maria and I in turn are sharing it with all our friends and relatives around the world...




You will need:
Serves 12.
For the Crust: 
-  2 cups (250 gr) of shortbread or "Digestive"cookie fine crumbs.
-  ¼ cup of fresh butter softened. 
 Method:
-  Mix butter and cookie crumbs. Don't be afraid to use your hands to make sure you have a good uniform mixture.
 -  Press mixture into the bottom of a 9-inch springform pan with a detachable base.
 Note: If you want to press more mixture on the walls of the pan so when it is ready and off the pan you will have more crust on the sides (see picture below), you will have to increase quantities to 2½ cups cookie crumbs and 1/3 cup fresh butter.
 Cheesecake:
-  2 lbs (920 gr) cream cheese (Philadelphia cream cheese).
-  1 cup (250 gr) mascarpone cheese.
-  1½ cups (360 gr) castor sugar.
-  2 eggs.
-  2 1/2 tsp lemon zest.
-  2 Tbsp. fresh squeezed lemon juice.
Method:
-  Using electric mixer, beat the cream cheese until light & smooth. 
-  Add the mascarpone cheese,  sugar and continue to beat on medium.  


-  Add the eggs one at a time.  
-  Blend in the lemon zest and juice.  -  Pour mixture onto the crust.
-  Set cheesecake pan into a roasting pan and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan.
-  Place in a 350 degree F (180 degrees C) oven for approximately 1 hour or until the cake is set and the top is golden brown.
-  Remove cake from the oven and let cool slightly.
-  Remove the cake from the roasting pan and place on wire rack and allow to cool completely.

-  Place the cake in refrigerator for 6 hours or overnight.
In the meantime you would probably not be able to sleep knowing that there is a cheese cake in the fridge waiting to be devoured.
Thank you Ralph for this fantastic recipe and thank you Eileen for everything else. 
Enjoy!
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more

Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.

Image
B arilla No. 7 Spaghetti is the best type to use for this recipe because they are thick and fill your mouth very pleasantly with the ingredients. The parmesan cheese gives a general fantastic taste.   Ingredients:    Serves 5 - 500 gms Spaghetti no. 7 - 500 gms of Portobello mushrooms cubed big. - 150 gms Gorgonzola cheese room temperature. - 4 big cloves of garlic smashed and passed thru the garlic press. - 500 ml of fresh cream 35% fat. - 50 gms of fresh butter. - Salt and pepper to taste. - Ground nutmeg to taste. - Parmesan cheese. Procedure: - First make the sauce then the spaghetti. - In a small pan dissolve the Gorgonzola in the cream and keep hot. - In a big pan melt butter, add the cubed mushrooms, and saute slightly 1 minute. The mushrooms must not soften. - Add garlic and stir 1/2 minute. - At this point boil the water for the spaghetti (100 ml of water per 100 gms of spaghetti). - Add the cream/Gorgonzola mixture to the mushrooms a
Read more