EPT
Hello dear TL.net,
Well ive just got my cheesecake in the oven and am eagerly awaiting its completion tomorrow sometime around now, this is not a quick dessert at all.
well lets run down the items/ingredients.
Citrus shortbread cookie crust
1/4 pound unsalted butter
5 tablespoons granulated sugar
1 teaspoon minced lemon zest
1 teaspoon minced orange zest
1 teaspoon orange flavored liqueur
1 cup all purpose flour
1/4 teaspoon salt
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0091.jpg)
Preheat oven to 325 degrees Fahrenheit.
Put butter and sugar in electric mixer (kitchen-aid) with paddle attachment.Beat on medium for 2 minutes or so.
Scrape sides of the bowl .beat on high for another 3 minutes until the batter is light but NOT fluffy.Add zest,and the flavored liqueur beat on high for 30 seconds.While on low speed slowly add the flour,salt, and mix for a minute.Remove the bowl and using spatula mix the batter the rest of the way until fully combined.
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0098.jpg)
Wrap the dough in plastic wrap creating a cylinder shape about 6 inches long and 1 1/2 inch in diameter.Place in the refrigerator for an hour and a half.
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0099.jpg)
I doubled my cookie recipe because one batch is the exact amount needed for the crust of the cheesecake.
While this was happening my son and I went to the mall visited the easter bunny and played in the play area.Had lunch and then came home for his nap.And now we can start on the rest of this beastly cake.
After the cookie dough has chilled for some time its now time to slice it up into 1/2 inch thick cookies placing them on a cookie sheet i line mine with aluminum foil.
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0101.jpg)
Now these bake for 15-18 minutes at 325 degrees.
Halfway through the baking rotate the cookies 180 degrees this makes sure you get even cooking on your cookies.They should be turning golden on the tops and slightly browning at the edge when ready. Let them cool and again if you decide to eat them make sure you've doubles the recipe because you need all of it.
Ok you still with me? sweet lets keep going.
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0102.jpg)
Lemon Blueberry cheesecake
1 1/2 pounds cream cheese,softened(i.e. let it sit out for a little while to not be real cold)
2 cups granulated sugar
2 teaspoons minced lemon zest
1/4 cup flour
2 tablespoons corn starch
1 teaspoon pure vanilla extract
1/2 teaspoon salt
6 large eggs
1/2 cup fresh lemon juice
1 cup fresh(or frozen also works)blueberries
All right now.
First Pre-heat the oven to 250 degrees Fahrenheit.Place a oven proof pan with 4 cups water in it and put that on the bottom rack of the oven.The bottom rack should be at least 3 inches from below the center rack.
Coat the inside of a 9- by 3-inch springform pan with 1 tablespoon of melted butter set it aside.
In a food processor with metal blade chop the cookies up until they are crumbs add 2 tablespoons of melted butter and mix by hand until crumbs bind together.Press the crumbs into the spring form pan and set in the freezer until needed.
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0106.jpg)
Make the filling
Place the 1 1/2 pounds of cram cheese ,2 cups of sugar and 2 teaspoons of minced lemon zest in the bowl of an electric mixer fitted with paddle.Beat on low until smooth,about 3 minutes.Scrape down sides of the bowl.Add 1/4 cup flour,2 tablespoons of corn starch.1 teaspoon of vanilla,and 1.2 teaspoon salt.Beat on medium for 2 minutes.Scrape down sides of bowl.Add 2 eggs and beat on medium for 2 minutes.Add the 4 other eggs and beat on medium for 2 minutes.Once again scrape down sides of the bowl(all this mixing creates a smooth cheesecake)Add 1/2 cup lemon juice and mix on low for 1 minute.Remove the bowl from the mixer.Use a rubber spatula to finish mixing until the batter is thoroughly combined.Pour the batter into the prepared spring form pan with the crust.Place the springform pan on a cookie sheet with edges.Sprinkle the cup of blueberries over the top of the cheesecake the weight will sink them at varying depths.
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0107.jpg)
Place in preheated oven bake for an hour.Lower the temp to 225 and bake for another hour.Reduce agian the temp to 200 degrees and bake the chessecake until the internal temp of the cake is 175 degrees about another 1 1/2 hour.If you keep peeking at the cake you could have to bake for much longer.Remove from oven and let cool for 1 hour.Refrigerate for at least 12 hours(do not remove cake from pan until refrigerated for 12 hours.)
At this point your done you can do a topping with sour cream sugar and blueberries but i feel its over done with the topping plus the topping should only be used with pieces that are going to be eaten fairly soon(within the day imo)
This is for you nony!!!
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0103.jpg)
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0104.jpg)
I have a short video of my son talking to TL.net but sadly youtube is doing maintenance will upload when I can.
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0110.jpg)
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0109.jpg)
![[image loading]](http://i5.photobucket.com/albums/y162/FuDDx/2008_0509etccooking0108.jpg)
