Combiningthecrumbmixture
Blendor processbiscuitsfinelyforthe
bestcuttingresults.Meltthebutter,
withoutoverheatingit, thenstirevenly
throughthecrumbs.Werecommend
usingplain,sweetunicedbiscuitsto
makethecrumbs.If youusebiscuits
witha highratioof fatlikeshortbread
biscuits, reduce the amount of butter.
Makingthecrumbshell
Tipbiscuitmixtureintothepan,press
one-thirdof mixtureoverbasefirmly
usinga spatulaor straight-sidedglass.
Turnpanonitssideandplacelarge
spoonfulsof crumbsontoside.Press
firmlywitha spoon,standpanupright
andneatenthefinishbyrollingthe
side with the straight-sided glass.Addingtheeggs
Beatin eggs,oneat a time,thensour
creamandjuiceuntilsmoothand
combined.Donotoverbeat.Pourthe
fillingintothecrumbshell.Place
thepanonanoventray then
placeinthe oven.
Makingthetopping
Stirsourcream,sugarandlemon
juicetogetherin a mediumbowluntil
smoothandlumpfree.Don’tuse
awhiskasyoudon’twantto create
airbubbleswhichwouldprevent
thecheesecake from having its
satinfinish.TEST
KITCHEN
COOKING
SCHOOL
STEPby STEP
Beatingthecreamcheese
It is importantto haveallthe
ingredientsat roomtemperature
beforeyoustartthisstep.Chopthe
softenedcreamcheesecoarsely,place
in a mediumbowlwithrindsand
sugar.Beatwithanelectricmixer,
scrapingdownthesideof the bowl
occasionally until smooth.Pouringoverthetopping
After1¼hoursof baking,carefully
removethecheesecakefromtheoven
andcoolfor 15 minutes.Gentlypour
thetoppingoverthecheesecake
filling.Returnthecheesecaketo
theovenandbakefora further
20 minutes.Coolcheesecakein
theoven with the door ajar.82 #COOKWITHTHEWEEKLY
Classic Cheesecake