Cream Cheese Layer
Prep Time: 20 minutes
Cook Time: 45 to 50 minutes
Yield: 8 servings
Room temperature cheese: To avoid lumps in the batter, take cream cheese out of refrigerator ahead of time, allowing it time to come to room temperature. In a pinch you can soften it in the microwave a few seconds, but don't overheat it. Room temperature eggs: Using eggs that aren't refrigerator-cold prevents the fat in the cream cheese from re-hardening and making the batter look curdled or lumpy.
For a smooth uniform batter, scrape down the sides of the bowl and the beaters frequently with a rubber scraper.
When is it done? Like other baked custards, cheesecake should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Cheesecake will continue to "cook" after it's removed and center will firm up as it cools. For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut. Refrigerate any leftover pie promptly.
Nutrition Information Per Serving calories: 618 total fat: 35g saturated fat: 19g polyunsaturated fat: 3g monounsaturated fat: 10g cholesterol: 230mg sodium: 333mg carbohydrates: 68g dietary fiber: 2g protein: 10g
vitamin A: 1,318.9IU vitamin D: 52.7IU folate: 51.2mcg calcium: 88.9mg iron: 1.9mg choline: 121.0mg
Recipe and photograph used with permission from the American Egg Board.