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Lemon Meringue Cheesecake (p. 262): |
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from
A Passion for Baking by
Marcy Goldman |
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Recipe Ingredients:
Crust:
- 1 1/2 C. crushed
shortbread cookies (about 22 cookies)
- 6 T. unsalted butter,
melted
- 2 T. sugar
- 1/2 t. pure vanilla
extract
Cheesecake Filling:
- 2 1/2 lbs. cream
cheese, softened
- 1 1/4 C. sugar
- 1/4 C. all-purpose
flour
- 1/ (14-oz.) can
sweetened condensed milk
- 5 large eggs
- 2 egg yolks*
- 1/3 C. whipping cream
- 1 T. pure vanilla
extract
- 2 T. fresh lemon juice
- 2 t. pure lemon extract
- 1/2 t. lemon oil,
optional
- Zest of 1 lemon, finely
minced
Finishing Touches:
- store-bought lemon curd
- 1 (7-oz.) jar
marshmallow creme
- Raspberries
- Mint leaves
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A Passion for Baking |
Preheat oven to 325 degrees
F. For Crust, mix all ingredients and press
into bottom of a 10-inch spring form pan.
Wrap outside of pan with foil to ensure no
leakage of batter into water or water into
cake. Set a roasting pan filled halfway with
water in the oven.
For Cheesecake Filling, in a mixer bowl,
blend cream cheese with sugar and flour. Add
condensed milk and blend well. Then add
eggs, egg yolks, whipping cream, vanilla,
lemon juice, lemon extract, lemon oil, and
zest and blend well on low speed, making
sure no cream cheese is stuck at the bottom
well of mixing bowl.
Spoon filling into prepared spring form pan.
Place cheesecake gently in water bath. Bake
45 to 60 minutes or until cheesecake is just
set. Turn off oven, open oven door, and let
cool in oven at least 1 hour. Refrigerate
cheesecake overnight.
To garnish cheesecake, the next day or once
cake is well-chilled at least 8 hours and 1
1/2 hours before you want to serve it,
unmold cake and cover with half of lemon
curd. Then add marshmallow crème in dollops.
Preheat oven to 425 degrees F. and position
oven rack to upper third position. Place
cake in oven briefly to brown top (you can
also use Broil setting but watch it
carefully).
Serve cake, offering remaining lemon curd,
whisked so that it is smooth. Garnish with
fresh raspberries and a few mint leaves. |
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Comments
www.JewishRecipes.org
This recipe calls for eggs,
so remember-according
to laws of kashrut which also serve a
spiritual purpose-to first check them for
blood by breaking them into a plain
clear-glass cup or dish (a ramekin is fine
for this); look at them from the top, and
then lift the glass and look underneath, to
make certain their are no blood spots. If
there are, the egg needs to be discarded.
Can't you just see this delicious cheesecake
complementing a sumptuous dairy "seudah" for
the milchig (dairy) holiday of Shavuot
(which celebrates the time when the Jewish
People received the Torah? There are many
reasons we eat milchigs on this Holy
Holiday--it is the second of the three
Jewish 'Pilgrimage' holidays, Passover being
the first, and Sukkot ('Feast of
Tabernacles') being the last--one reason, is
because the Torah is likened to 'milk,' as
it is written, "Like honey and milk [the
Torah] lies under your tongue" (Song of
Songs 4:11). So, just as a mother sustains
the physical body of a human being by
nursing her baby, the Torah is our "milk for
the soul," nourishing our spiritual selves.
Another, somewhat more
analytical reason, is that the Hebrew word "chalav,"
which means 'milk,' has the gematria
(numerical equivalent) of 40, which reminds
us of the 40 days Moshe Rabbeinu ("Moses our
Teacher") stayed up on Mt. Sinai to receive
the Torah. |
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Torah Gems:
Rambam: From The Life-Transforming Diet, by David Zulberg:
(p. 55): Bad habits, such as bad eating and drinking habits harm
ones' behavior characteristics (middos), while a good regimen
greatly improves one's behavior characteristics.
. . .properties of the soul depend on the condition of the body.
. . |
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Cooking Tips: |
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