Junior's Cheesecake Crust

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Instead of using graham crackers for a crust this recipe uses Junior's sponge cake crust for a 9 inch pan.

You can make your own cake flour by measuring 1 cup of all purpose flour, removing 2 Tbsps of the flour and replacing it with 2 Tbsps of cornstarch.

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Junior's Cheesecake Crust

Ingredients

For 8 Person(s)

Recipe

  • Butter to line the pan
  • 1/3 cup(s) Cake Flour
  • 3/4 tsp(s) Baking Powder
  • 1 pinch(es) Salt, table
  • 2 large Eggs, seperated
  • 5 Tbsp(s) Sugar, seperated (3 and 2)
  • 1 tsp(s) Vanilla Extract
  • 2 drop(s) Lemon Extract
  • 2 Tbsp(s) Butter, melted
  • 1/4 tsp(s) Cream of Tartar

Junior's Cheesecake Crust Directions

  1. Preheat the oven to 350° F. Cut a piece of parchment paper to line the bottom of the pan. Coat the sides of the pan with butter. Push butter into the bottom seam to try to get a good seal. Lightly butter the bottom of the pan and place the parchment paper in the bottom. Now, lightly coat the top of the parchment paper with butter. The parchment paper will make transfering the cake to a plate much easier. Cover the outside of the pan with aluminum foil to protect the cake from leaks while baking in a water bath. Two layers are recommended.
  2. Sift the flour, baking powder and salt together. Set aside.
  3. Beat the egg yolks on high with an electric mixer for about 3 minutes. While beating slowly add 2 Tbsps of sugar. Continue beating until the mixture turns light yellow with ribbons forming off the beater. Beat in the vanilla and lemon extract.
  4. Blend the melted butter into the yolks by hand with a spatula. Blend in the flour mixture by hand.
  5. Using clean dry beaters, beat the egg whites and cream of tartar on high until frothy. Slowly add 3 Tbsps of sugar and continue beating until the whites stand up and appear glossy.
  6. Fold 1/3 of the whites into the yolk mixture by hand with a spatula. Continue to fold in the whites to creat a smooth batter.
  7. Pour the batter into the pan and bake for 10 minutes until the center springs back when touched. Do not let the top brown. Remove to a wire rack while the filling is prepared.


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