- 6 pounds Cream Cheese, softened
- 1 ½ pounds Granulated Sugar
- 1 teaspoon Salt
- 1 Lemon Rind, zest
- 1 ½ cup Sour Cream
- 4 cups Eggs
- 3 Eggs
- 2 tablespoon Vanilla
- 4 cups Heavy Cream
- 1 Lemon (juice only)
- 10 ounces Chocolate Bittersweet 60%, chopped
ingredients
directions
1. In a 12 qt. mixer place the soften cream cheese in a bowl with a paddle and begin to cream cheese on low speed. Scape down the bowl and paddle often until the mixture is smooth and lump free. Add the sugar, lemon zest & salt and continue to mix until smooth. Do not incorporate air into the mixture. |
2. Add the sour cream and scrape down. Mix until smooth. |
3. Add the eggs & vanilla in 4 stages. Mix until smooth after each addition. |
4. Add heavy cream and scrape down. Mix until incorporated. |
5. Add the lemon juice. Mix until incorporated. |
6. Melt chocolate over double boiler and in separate double boiler warm 1/3 cheesecake mixture to about 100 F. Temper the chocolate into the 1/3 mixture and mix well. Then add this mixture to the remaining cheesecake mixture and mix well. |
7. Line the bottoms of the pans with parchment paper. Place cookie crust mixture into pan and press down evenly. Fill the pans evenly with the cheesecake mixture and place pans into 2” hotel pan with 4 cups hot water for hot water bath. Bake at 350º F. The cheesecakes are done when the centers are set and firm accross the top, approximately 1 hour and 20 minutes. Place cheesecakes on sheetpan in refrigerator overnight to set-up. |
8. Assembling: To remove cheesecakes from pans, lightly heat over burner while spinning pans. With a cardboard circle over pan opening, tap cheesecake upside down from pan onto cardboard circle. Next, flip cheesecake back over to another cardboard circle (same size as cheesecake) so crust side is down. |
9. Pour a 1/2 cup of Yvonne’s chocolate glaze (warmed to 85º F) in the center of the cheesecake and feather out, coating the top evening, leaving some room on the edges. Place in refrigerator to set glaze. Use warm serrated knife, cleaning after every cut to cut cheesecakes. |
10. Yeild: 12 slices per 10" cheesecake. |
11. Recipe make (2) 10" & (2) 6". (or 6- 8" cheesecakes) |
12. VANILLA CHEESECAKE: Omit chocolate; for crust use graham crackers crumbs/sugar/butter. |
Keywords
pastries1, gnvdc
