Granny Barras Cheesecake Recipes

Steps:

• In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.
• Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack.
• Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
• Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes.
• Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.

Steps:

• Begin any cheesecake recipe with all the ingredients at room temperature.
• This increases the volume.
• Crust: In a large bowl, combine graham crumbs, sugar, cinnamon and melted butter.
• Mix together until crumbs are moistened with butter; reserve 1/4 cup of this mixture for the topping later.
• Press crumbs into the bottom and sides of a spring pan.
• Wrap the spring pan with a sheet of heavy duty aluminum foil and set aside.
• Filling: Separate eggs; put yolks aside.
• Whip whites with 3 Tbsp.
• sugar until firm but not dry; set aside.
• In a food processor or with electric mixer, whip the cream cheese; add 1-1/2 cups sugar and 3 Tbsp. flour.
• Process until well combined about 2 minutes.
• Add egg yolks, one at a time, mixing continually between yolks.
• Add sour cream and flavoring.
• Process just another minute or two until all the ingredients are fully blended.
• Gently fold in egg whites; using a rubber spatular.
• Gently pour batter into spring pan and sprinkle the reserved 1/4 cup of gramham cracker crumbs on top.
• Place pan in a larger pan holding at least 1" of water.
• Preheat oven to 325 degrees.
• Bake for 1 hour; then turn off the oven and continue to cook with door closed for another hour.
• Open oven door, leaving the cheesecake in the oven to cool down.