©2020 by einSteinLyon.

  • #einSteinLyon

Mrs van Ditzhuyzen and her Cheese Cake

If you tidy your loft and go through long locked and forgotten boxes you can sometimes find lost treasures that can hold numerous memories. Such as the find of an old cookbook in which the probably best cheesecake recipe for me was hidden.

Let's prepare memories...

The dough:

200 g sifted flour

80 g sugar

2 teasp grated lemon peel

1 egg yolk

½ Teaspoon vanilla extract

175 g butter

pinch of salt

The filling:

1,5 kg drained cream curd cheese (no half-fat!!!)

400 g sugar

3 tablespoons flour

2 tablespoons grated orange peel

2 tablespoons grated lemon peel

5 eggs

2 egg yolks

7 tablespoons cream

pinch of salt

Prepare the filling by mixing all ingredients step by step, then whisk well and let it rest ,covered at room temperature for 1 hour.

Pre-bake the cold dough in the oven for 10 minutes until it is lightly brown. Remove from the oven and allow to cool.

Shape the edge of the cake from the remaining dough and place on the baked base.

Also put the filling into the mould.

Bake in the oven at 170 degrees for 10 minutes, then reduce the temperature and at 150 degrees bake the cake for 45 - 55 minutes until it is slightly firm and golden on top.

Turn off the oven, put a towel in the door so that the oven is slightly open, leave the cake in the oven until it has cooled down.

This is important to avoid cracks in the top of the cake!

Let the cooled cake rest in the fridge for 1 day and then...