Subj : St. Claude 06
To   : All
From : Dave Drum
Date : Sun Feb 14 2021 11:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Claude's Cheesecake
 Categories: Cheese, Dairy, Desserts, Breads
      Yield: 10 Servings
 
MMMMM----------------------------BASE---------------------------------
      3 c  (500 g) digestive biscuits
           - or graham crackers
      4 oz (100g) butter; melted

MMMMM---------------------CHEESECAKE FILLING--------------------------
     36 oz (1000g) cream cheese
  2 2/3 c  (600 g) sour cream
  1 3/4 c  (400 g) powdered sugar;
           - sifted
      6 lg Eggs
           Zest of 1 lemon
           Zest of 1 orange
      2    Vanilla beans; scraped
  2 1/2 tb (35 g) all-purpose flour
  2 1/2 tb (35 g) potato starch

MMMMM---------------------SOUR CREAM TOPPING--------------------------
  1 1/3 c  (300 g) sour cream
      7 tb (100 g) powdered sugar
 
  Set oven @ 350ºF/175ºC.
  
  In the bowl of a food processor, grind biscuits into a
  fine powder.
  
  Add in melted butter and pulse until the mix is
  uniformly coated with butter.
  
  Transfer the mix into a 12" springform cheesecake pan
  and evenly pat on the bottom.
  
  In the bowl of an electric mixer fitted with the whisk
  attachment, start creaming cream cheese, sour cream, and
  powdered sugar on low speed.
  
  Add in eggs, zests, and vanilla and continue mixing.
  Sift in flour and potato starch and beat slowly until
  the mix is smooth and creamy, about 8 minutes.
  
  Pour cheesecake mix into the pan and bake in a 350ºF
  oven for 15 minutes, and then lower the heat to 285ºF
  and continue baking for 30 minutes.
  
  Mix sour cream and powdered sugar and pour over slightly
  cooled cheesecake. It has to still be warm in order to
  smooth out sour cream.
  
  Chill cake for a minimum of 8 hours.
  
  Chef Claude Ben-Simon | May 16, 2017
  
  RECIPE FROM: https://www.joyofkosher.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm not very good with technology and I tend to break stuff.
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