If you tidy your loft and go through long locked and forgotten boxes you can sometimes find lost treasures that can hold numerous memories. Such as the find of an old cookbook in which the probably best cheesecake recipe for me was hidden.
Let's prepare memories...
The dough:
200 g sifted flour
80 g sugar
2 teasp grated lemon peel
1 egg yolk
½ Teaspoon vanilla extract
175 g soft butter
pinch of salt
The filling:
1,5 kg drained cream curd cheese (no half-fat!!!)
400 g sugar
4 tablespoons flour
1,5 tablespoons grated orange peel
1,5 tablespoons grated lemon peel
5 eggs (one by one)
plus 2 egg yolks (one by one)
7 tablespoons cream (de Chantilly)
pinch of salt
First prepare the filling by mixing all ingredients step by step, then whisk well so that all ingredients are really mixed very well.
Taste the filling! If it still has too little taste you can add some more lemon/orange peel or vanilla. The pinch of salt is also very important!
Let it rest ,covered at room temperature for minimum 1 hour.
Set up a springform pan with ⅔ of the dough . Pre-bake the cold cake bottom in the preheated (160 degrees) oven for 10 - 12 minutes until it is lightly brown. Remove from the oven and allow to cool down.
Take the remaining 1/3 of the dough and place on the baked base.
Also put the filling into the mould.
Bake in the preheated oven at 170 degrees for 10 minutes, then reduce the temperature to 150 degrees and bake the cake for 45 - 55 minutes until it is slightly firm and golden on top.
As an easy test you can tap on the middle of the cake. When it appears firm the cake is ready
Turn off the oven, put a towel in the door so that the oven is slightly open, leave the cake in the oven until it has completely cooled down. Allow the cake enough time to cool, this is very important to avoid cracks on the surface!!!
This is important to avoid cracks in the top of the cake!
Let the cooled cake rest in the fridge for 1 day
But be careful not to store onions, truffles, "stinky cheese" or similar in the fridge as the cake can easily take on the taste!
Enjoy it...
et bon appétit Antoine!!
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