*  Exported from  MasterCook  *
 
                             CHEESECAKE - PIKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500       g            Graham cracker crumbs
  100       g            Melted butter
   20       g            White sugar
    2 1/2   ml           Ground cinnamon
  700       g            Cream cheese
  150       g            Sugar
    3                    Eggs
   60       ml           Lemon juice
   10       ml           Grated lemon rind
   10       ml           Vanilla
  500       ml           Sour cream
   30       g            Sugar
    5       ml           Vanilla
  100       g            Sugar
   25       ml           Cornstarch
    1       ml           Salt
  170       ml           Water
   75       ml           Lemon juice
    1                    Egg yolk -- WELL BEATEN.
   15       g            Butter
 
   1.  Preheat oven to 175 øC . Combine crust
   ingredients. Press crust on bottom
   and sides of buttered 25 cm springform pan. Bake 5
   minutes, and cool.
   
   2.  Beat cheese until soft. Add sugar and blend well.
   Add eggs, one at a time, beating well after each. Mix
   in the lemon rind and the vanilla, and add
   to the mixture. Pour into the pre-baked crust, and
   bake 35 minutes.
   
   3.  Combine topping ingredients, spread on top of
   cheesecake, and return to oven immediately. Bake 10-12
   minutes and remove from oven.
   
   4.  Combine dry glaze ingredients; add liquid glaze
   ingredients. Cook over low heat until thick. Add 15 g
   of butter. Cool, and spread this glaze on the
   cake before the glaze thickens too much.
   
   Author’s Notes:
   This is from a dessert-chef friend of a regular-chef
   friend, and apparently won some award. I've had
   cheesecakes that I think are more impressive
   (including one I can make), but I think I'm something
   of a cheesecake connoisseur.  If I want to blow
   people’s socks off, this is the one I cook. I
   think that every time I've served it to a new group,
   at least one person has
   said ``That was the best cheesecake I've ever had.''
   
   Some pointers: this is the traditional crust, but I
   often use a more floury-baked-pie-crust-like one. It’s
   not too critical. The magic to getting
   the texture perfect is in howyou beat the cheese. I
   use a kitchen aid, work slowly, scrape the bowl often,
   and ALWAYS USE ROOM TEMPERATURE EVERYTHING. Using cold
   cream cheese guarantees lumps. Don't beat too hard
   before putting
   in the sugar, but make sure it’s even and fluffy
   before the eggs go in. Then
   again, don't overbeat. It takes practice. I've been
   known to make it with no
   sugar or vanilla in the topping, and I think it’s more
   interesting. but the contrast between the layers may
   confuse those accustomed to restaurant cheesecakes.
   The glaze is easy as glazes go, but treat it properly.
   In particular, stir constantly until it’s thick, but
   don't stir hard or you'll break down the starch.
   
   Difficulty    : rather difficult (timing is critical.)
   Precision     : measure carefully.
   
   Recipe By     : Rob Pike, research!rob AT&T Bell
   Laboratories, Murray Hill,
  
 
 
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