Yield: 1 Servings
|3 pounds||Cream cheese; room temperature|
|1½ cup||Sugar; (12 ounces)|
|1 teaspoon||Vanilla extract or the seeds of 1 fresh vanilla bean|
|1 cup||Sour cream or heavy; (whipping) cream|
|Graham cracker crumbs and butter for crust|
Patrick Clark, Tavern on the Green, NYC In the bowl of a mixer, place the cream cheese, sugar, salt, and vanilla bean seeds, if using (if using vanilla extract, add after creaming).
Cream the mixture at medium speed, until light, then add the vanilla extract (if using), and the eggs, one at a time, mixing for 2 minutes after each addition. Stir in sour cream or heavy cream until well combined.
Butter a springform pan (10-inch diameter with 2½-inch sides) and sprinkle with graham cracker crumbs. Pour batter into the pan and bake in a preheated oven about 70 minutes, or until the cake tests done in the center.
Remove to cake rack, and cool completely. Then remove cake from springform pan and refrigerate. Serve chilled plain, or with your favorite fruit or fruit compote.
From Becoming a Chef, by Andrew Dornenburg and Karen Page. New York: Van Nostrand Reinhold, 1995.
Posted to FOODWINE Digest by Chris or Dick Marksberry <chrism1@...> on Feb 15, 1998