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- We use a deep dish glass pie plate to make this cheesecake. DEFINITELY NOT a shallow pie plate. Butter the pie plate and put it aside.
- Use organic graham crackers or organic vanilla wafers or your favorite crunchy sweet cracker or cookie. We use organic graham crackers.
- Put 2 cups organic graham crackers (or two packets) in a food processor or use a rolling pin to get them to the consistency of bread crumbs.
- To this, add 4 tablespoons organic turbinado sugar and one tablespoon cinnamon and mix thoroughly.
- Melt one stick of organic butter in a small iron skillet and add to the above mixture. If you are using a processor, pulse this mixture until it looks evenly saturated with the butter. If you used a rolling pin to break up your crumbs, mix thoroughly with a fork. We have the best luck with a food processor.
- Put the crust mix in the pie plate and pat it gently all over pushing it up and around the pie plate until it is evenly distributed and you have a pie crust which fills the pie plate and goes up the sides to the top.
- Bake for approximately 10 minutes at 325 degrees. Take it out of the oven and let it cool while you make the rest of the cheese cake.
2) THE CHEESECAKE FILLING:
- In your large Cuisinart mixer, fitted with the paddle attachment, put the cream cheese, neufchatel cheese, and sugar. Beat at a medium speed until these ingredients are well mixed, fluffy and look a little like whipped cream.
- Scrape down the sides of your bowl. Make sure the cheeses are melded together and you don’t have cream cheese on the bottom and a mixture of the two on the top.
- Turn the mixer to low. Carefully and slowly add the flour and a “pinch” of salt. You really need to add salt at this point because if you don’t the cheesecake will have an empty taste, as though something is missing. Don’t add a lot or the taste of the cheesecake will change.
- Add the eggs, one at a time, while continuing to beat the cheesecake to make sure they are properly incorporated.
- Add the French Vanilla Organic Oil, lemon juice, lemon zest, and sour cream.
- Beat on a slow speed until these are incorporated.
- Take the zest from one organic lemon by using a carpenter’s rasp. Rub the rasp all around the lemon until you have removed the yellow skin and the only thing remaining is the white pith.
- Cut the lemon in half and squeeze the lemon for its juice.
- Whisk together the organic egg yolks, and organic turbinado sugar in a glass saucepan. No other kind of pot will do for this lemon curd.
- Cook over medium heat, stirring constantly with a wooden spatula until the mixture thickens and coast the back of a spoon. This will take about 5 to 10 minutes. If you feel better using a thermometer, it should read 140 degrees (a candy thermometer).
- Remove the glass saucepan from the heat and stir in the organic lemon zest, juice and organic butter. Stir until the butter melts.
- Put the saucepan on the side and let the lemon curd cool until you are ready to use it.
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