Cordon Rose Cream Cheesecake

By norsegal8

Ingredients

• all ingredients at room temperature
• 2 2 packages 2 (8-ounce) packages cream cheese
• 1 1 1 tablespoon cornstarch (optional)*
• 1 1 1 cup sugar
• 3 3 3 large eggs
• 3 3 3 tablespoons lemon juice
• 1 1/2 1 1/2 1/2 teaspoons vanilla
• 1/4 1/4 1/4 teaspoon salt
• 3 3 3 cups sour cream

Details

Servings 8

Preparation

Step 1

1. Grease an 8-inch by 2 1/2-inch or higher springform pan, line the bottom with parchment paper, then grease the parchment. Wrap the outside of the pan with a double layer of heavy-duty foil to prevent seepage.

2. Preheat the oven to 350 degrees.

3. In a large mixing bowl, beat the cream cheese and sugar until very smooth, preferably with a whisk beater. Beat in the cornstarch, if desired. Add the eggs, one at a time, beating after each addition until smooth and scraping down the sides.

4. Add the lemon juice, vanilla and salt and beat until incorporated. Beat in the sour cream until just blended.

5. Pour the batter into the prepared pan. Set the pan into a larger pan and surround it with 1 inch of very hot water. Bake for 45 minutes. Turn the oven off without opening the door and let the cake cool for 1 hour. Remove to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight.

6. To unmold: Have a serving plate ready and a flat plate at least 8 inches in diameter, covered with plastic wrap. Place the pan on a heated burner and move it around for 15 seconds. Wipe the sides of the pan with a hot, damp towel.

7. Run a thin, metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate and use a small metal spatula to smooth the sides.

**For a richer, denser cheesecake that completely holds its moisture content without cornstarch, replace the 3 whole eggs with 6 egg yolks.

Cookie crumb crust: Chocolate cookies blend well with cherry topping. Ginger, graham and lemon-nut cookies go well with fruit-flavored fillings or toppings. As crumb crusts become soggy if place in the pan before baking, I prefer to pat the crumbs onto the cake after baking and unmolding. You will need about 3/4 cup if you wish to do the bottom as well as the sides.

Biscuit Roulade: A very elegant presentation is to "sandwich" the cheesecake between soft layers of sponge-type cake. The almond biscuit roulade blends particularily well with the lemon and cheese flavors. Bake the Biscuit Roulade and cut into 2 8-inch rounds. Use 1 round to line the bottom of the parchment-lined springform pan before pouring in the batter. After baking the cheesecake, top it with the second round. Chill and unmold as usual.