New York Cheesecake with Pate Sucre Crust and Sour Cream Topping

Jun
28
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I’m posting this recipe for Pete, who requested a Cheesecake recipe she has lost. It sounds like she’s looking for a “Pate Sucre” Crust, like one that I use. It is a cookie like, rich and slightly sweet crust which is achieved by adding a little more sugar and an egg to a basic pie crust. I’ve made this for years at home, as well as the years I was the Pastry Chef at The Thousand Islands Club and the local Ramada Inn. Pete, you could also do a google search for “Pate Sucre” and “Sour Cream Topping for Cheesecakes.” I’m also including an Attributing link to Wolfgang Puck’s Pate Sucre Recipe, which I may try the next time I make this Cheesecake.

Attribution Link

Difficulty: Intermediate

Servings: 16

Prep Time: 20 minutes   Cook Time: 1 hour baking, and 1 hour cooling in the oven  

Ingredients

For Crust:
1 1/2 c. flour
1/4 c. sugar
1 stick cold butter, cut into pieces
1 egg

For Filling:
32 oz. cream cheese
3/4 c. sugar
3 eggs
1 t. vanilla or grated lemon peel
1/4 c. flour
1 c. sour cream

For Sour Cream Topping:
1 1/2 c. sour cream
3 T. white or brown sugar (I like the latter)
1 t. vanilla

Directions

For Crust:
In the bowl of a food processor place the flour, sugar, cold butter, and egg. Pulse just until it starts to form a ball. Crumble the mixture into the bottom of a springform pan, with a larger amount of crust around the outer edge (for the sides of the pan.) Press with your fingers to a seamless layer in your pan.

Wrap the pan with foil, and place in a larger container so you can create a water bath. I use a 12″ X 3″ cake pan.

For Filling:
Place all ingredients in the same food processor bowl and combine until smooth. Pour into the crust lined pan, and fill the area outside the cheesecake pan with boiling water, up about halfway of the cheesecake pan. Bake at 350
degrees, for one hour (plus or minus). The middle will still be a little jiggly. Add the sour cream topping mixture and bake another 10 minutes. Turn the oven off, and let cool in the oven for another hour.

The cheesecake should be refrigerated after it has cooled completely. The combination of baking in the water bath, and letting it stay in the oven after it has baked, should prevent cracking.

I like to present it for serving with a spider web design on top done with a raspberry coulis or a cooled chocolate ganache.

Categories: Cheesecakes, Crusts, Desserts, Entertaining, Gourmet, Presentation, Special Occasions

Submitted by: chubbybunny on June 28, 2013




Comments

  1. Pete says:

    Yes, Bonny, this sounds VERY like what I am looking for! Thank you, thank you, THANK YOU!! Will give it a try very soon.

  2. Bonny says:

    The main diffeence I can see is that the crust is not baked blind. I’ve never done that.

    When I was making several cheesecakes a week, I would make more than one batch of crust at a time. The addional crusts I would roll into logs, and then roll in saran wrap to have ready for later (it saved me some time). Before refrigerasting the logs, I would kind of flatten them into four sided logs. I could cut them into slices when they were still cold and lay the squares next to each other in the spring form pan. By the time I had all the squares lined up it was getting soft enough to press the seams together.

    Let me know if this works for you.

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