New York Cheesecake

Here is the tasty filling for the Pate Sucree.



First put the cream cheese in your mixer bowl.



Beat for a little while with the sugar till it is smooth and creamy (we think it's the best).



Add your eggs one at a time and mix in completely before adding the next egg.



Add the sour cream, heavy cream and the vanilla.



Mix all together and pour into the pan to bake.

Classic New York Cheesecake

• 1 recipe Pate Sucree

Filling:

• 3 packages cream cheese, at room temperature
• 1 1/4 c. sugar
• 1/4 tsp salt
• 4 eggs
• 3 tbsp. fresh squeezed lemon juice, or ½ tsp. lemon oil (I did add this, I just didn't get a picture)
• 1 tbsp. vanilla extract
• 1 c. sour cream
• ½ c. heavy cream

Preheat the oven to 325º.

Using a stand mixer, beat the cream cheese until soft and no lumps remain, stopping to scrape down the bowl once or twice. Do this using the slow speed; you don't want to incorporate air into the mixture. Add the sugar and salt and mix until well blended. Add the eggs one at a time, beating until the mixture is smooth before adding the next egg, and scraping the bottom of the bowl after each addition. Stir in the lemon, vanilla, sour cream and heavy cream. Stir just until the mixture is smooth.

Pour the batter into the prepared pan. Bake the cake in the 325º oven for 45-50 minutes; the edges of the cake will be set and a light golden brown and the middle should still jiggle when you nudge the pan. The internal temperature when measured an inch from the center should be 165º or above. Turn the oven off, open the door slightly and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking very much and ensure an even, smooth texture inside.

After an hour, remove the cake from the oven and run a knife around the edge to allow the cake to contract as it cools. Refrigerate overnight before serving. Top with fruit or whipped cream, if desired.

Sweet crust **recipe update**

So this is a traditional French sweet dough called Pate Sucree. This is going to be a two-part post with my own delicious recipe for New York Cheesecake to follow in a couple of days...weeks...whenever...




Mix with your flour,



powdered milk,



sugar,



salt.



and cut in stick of COLD butter,



uuhhhh...yeah...moving on...



Mix together an egg yolk, vanilla bean paste, and the water,



Dump said egg mixture onto the aforesaid flour mixture,



and mix into a "shaggy mass". Memorize what this looks like...you should have already done this with the pie crust.



Here comes the tricky part. Dump the dough in to the pan, cover with plastic wrap, and mush/pat the dough into and 1" up the sides of the pan with the measuring cup.



Dock the surface liberally with a fork.



Bake and let it cool while you prepare a tasty filling.

Pate Sucree

• 1 1/4 c. pastry or all-purpose flour
• 1 tsp. powdered milk
• 1/4 c. sugar
• 1/4 tsp. salt
• 8 tbsp. (1 stick) COLD butter
• 1 egg yolk
• 1 tsp. vanilla extract
• 1 tbsp. water

In a medium sized bowl, whisk together the dry ingredients, then cut in the cold butter. Whisk together the egg yolk, vanilla and water and stir into the dry mixture; the dough should be crumbly but hold together when squeezed. Roll out the dough (hard way) or press it (easy way) into the bottom and up the sides of a 9-inch square or 10-inch round (preferably removable bottom) tart pan. Prick all over with a fork and refrigerate for 30 minutes.

Preheat oven to 375º.

To prepare blind baked, ready-to-fill crust, weigh down the crust with pie weights, a nesting pie pan, or line with parchment and fill with rice or dried beans. Bake for 10-12 minutes, until the crust is set. Remove weights, extra pan, or parchment and return to the oven for 6-8 minutes, until golden brown. Remove from the oven and cool before filling.

Pie Crust Recipe

• 1 1/4 c. Flour (I use pastry flour because it makes the crust flakier)
• ½ tsp. salt
• 1/3 c. shortening/ lard
• 3-4 tbsp. ice water

Mix together the flour and the salt. Cut in the shortening/lard till the size of peas. Add the water just until it forms a ball. Refrigerate for ½ an hour. Roll out to an 1/8 of and inch thick and put in your pie pan. Trim and flute according to taste. Bake according to recipe instructions.