3 lb Cream cheese; room
-temperature
1 1/2 c Sugar; (12 ounces)
1 pn Salt
1 ts Vanilla extract or the seeds
-of 1 fresh vanilla bean
3 lg Eggs
1 c 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 2 1/2-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.
Yields
1 Servings