3000 miles 'til dinner.

This cheesecake is not really “poached” but is baked in a bain-marie (băn ’ mə-rē’) or water bath, a large pan containing hot water in which a smaller pan may be set to cook or bake gently. The end result will be a cheesecake with a creamy and light texture. 

*photo:  12” pan (10” pan will be more full, almost to the top)

1 - 10” or 12” spring form pan (removable bottom)

1 - larger pan, at least 1” deep, for water bath

Prep time:  30 minutes

Baking time:  50-60 minutes

Chill before serving:  3 hours minimum

Baking temp:  325 degrees, middle rack

Servings:   12-16 slices

♥PANTRY, FRIDGE, MARKET♥♥

2- 1/2 lb.  cream cheese (reduced fat or regular) 

6 large eggs

1-1/2 C. granulated sugar

zest from 3 lemons, finely grated 

2/3 C. fresh squeezed lemon juice

Topping:

1 pint sour cream (reduced fat or regular)

1/4 C. granulated sugar

1 t. pure vanilla extract

Prepare spring form pan: wrap foil around bottom of the pan and up the sides. Be sure  there is a solid seal so water won’t seep through the seams. Lightly oil interior of pan with vegetable oil or spray and set aside.

♥PREP - food processor.  Unwrap each package of cream cheese and cut into 3 chunks. Place all the cream cheese, eggs, sugar, lemon juice and zest in the processor bowl. Blend until creamy and smooth, making sure there are no lumps. Mixture may seem runny, but it will set up when baked. Pour cheesecake mix into springform pan. 

♥BAKE: Place the cheesecake pan in the larger pan. Open the oven door, pull the middle rack out 4-5” and place the pan “set-up” on the rack. Pour HOT water into the larger pan until water rises to at least a  1/4” below the edge of the foil. Gently slide the rack (don’t rush or the water will slosh) back into the oven and close the door. 

Prep Topping:  In food processor (no need to rinse the processor bowl), mix sour cream sugar and vanilla.  Let sit at room temperature while cheesecake is in the oven.

Testing cheesecake for doneness:  #1-The cheesecake will feel “firm” when you place your fingers on the top, but the center will look and feel less firm than the sides.  #2-Insert the blade of small thin knife into the cheesecake near the center. If the blade comes out with a light coating of mix on it, turn off heat and open the oven door so it’s ajar 4” or more. Leave cheesecake in the oven for another 15 minutes. Using oven mitts, carefully lift the cheesecake from the water bath and set on a towel (to absorb water) you have place on the counter. 

 Topping: Remove cheesecake from the oven. Using oven mitts so you won’t burn your fingers, carefully lift the spring form pan from the water bath. Set on a towel (to absorb moisture clinging to the pan), remove foil, place pan back on towel and spoon or pour sour cream over the top, carefully spreading towards the edges of the pan as you go. The sour cream will become “smooth” as it warms from the heat of the cheesecake and will set-up as it cools.  

Chilling: Leave cheesecake at room temperature for 30 minutes then refrigerate, uncovered. Chill in fridge for at least three hours before serving. If cheesecake needs to be refrigerated more than three hours, cover loosely with plastic wrap, foil or lid. 

Garnish/Serving: Slide a thin blade between the edge of the pan and cheesecake, then carefully remove the sides of the pan. Do not remove the bottom. Garnish with berries, fruit, fresh mint and/or paper thin lemon slices. Present the cheesecake on an attractive serving platter.  *see slicing “hint” below

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute for lemon juice:  (1)  lime juice, lime zest (2) orange juice, orange zest and 3 T. orange liqueur (3) 1/4 C. dark rum, 1/4 C. orange liqueur, 2 T. espresso, 2 t. pure vanilla extract or(4)  just wing it with your own creation

*consider: pouring cheesecake mix into individual ramekins or oven proof bowls. Adjust baking time to 20-25 minutes.  Spoon on sour cream, chill for an hour and serve each ramekin to your guests.

*consider: using a smaller spring form pan, reduce the amount of ingredients. Adjust baking time.

♥ Helpful Hints♥

*zest: the yellow (only) skin from the lemon

*bring cream cheese to room temperature or warm slightly in microwave for softer cheese and faster blending

*check the water bath half way through baking to make sure the water hasn’t evaporated

*cheesecake can also be baked in 9”x13” baking dish, no removeable bottom —- scoop spoonfuls of cheesecake onto plates and surround with fresh fruit or berries

*when slicing cheesecake, use a thin knife to cut; wipe the knife with a paper towel after each slice

*cheesecake can be baked and refrigerated up to 2 days before serving

(MIL post)