Lemon cheesecake (L'Auberge)

This is modified from a recipe published in the Oregonian from a one of my favorite restaurants in Portland, OR (L'Auberge), sadly now closed. Despite the rich ingredients, it emerges fairly light, and the acidity of the lemon cuts the fat nicely.

8" springform or loose-bottom pan.

• • 4 oz ginger snap biscuits

  • 1.5 oz butter (might need 2oz depending on biscuits - enough to let it pack firmly)

  • 16 oz cream cheese, softened

  • 7 oz sugar

  • 3 eggs

  • Juice and grated zest of 2 lemons

  • 3 fl oz whipping cream

  • 1 tsp vanilla extract

  • pinch of salt

Method:

• 1. Preheat the oven to 325 degrees

  2. Line the outside of the pan with tinfoil, so that it comes up the sides 2 inches (you may need larger than standard foil)

  3. Line the base of the inside of the pan with a disk of parchement paper.

  4. Crush the ginger snap biscuits by placing them in ziploc bag and rolling them flat using a rolling pin.

  5. Melt the butter in the microwave (30s) in a bowl, and stir in the biscuits, combining them evenly with the butter.

  6. Spread the biscuit-butter evenly into the base of the 8" pan, and press down firmly with the back of a spoon. Set aside.

  7. In a stand mixer with paddle attachement beat together the cream cheese and sugar.

  8. Add the eggs one at a time, scraping down the sides of the bowl between each egg.

  9. Add the lemon juice, cream, vanilla and salt; beat until very smooth

  10. Pour the cream cheese mixture into the pan on top of the biscuit mixture.

  11. Place the pan and its' foil liner in a large roasting pan and pour in boiling water deep enough that it comes an inch up the side of the cheesecake bowl.

  12. Bake for 90 minutes.

  13. Turn off the oven and let set without opening the oven door, for another hour.

  14. Chill the poached cheesecake at least 4 hours, or overnight.

  15. Slide a knife that has been heated in boiling water around the outer edge of the cheesecake before unmolding.

Sous vide variation

5x 8oz Mason jars

• 16 oz cream cheese, softened

  • 7 oz sugar

  • 3 eggs

  • Juice and grated zest of 2 lemons

  • 3 fl oz whipping cream

  • 1 tsp vanilla extract

  • pinch of salt

Topping

• • 4 oz ginger snap biscuits

  • 1.5 oz butter (might need 2oz depending on biscuits - enough to let it pack firmly)

Method:

• 1. Preheat the sous-vide bath to 175F 

  2. In a stand mixer with paddle attachement beat together the cream cheese and sugar.

  3. Add the eggs one at a time, scraping down the sides of the bowl between each egg.

  4. Add the lemon juice, zest, cream, vanilla and salt; beat until very smooth

  5. Pour the cream cheese mixture into the jars.

  6. Cook for 90 minutes

  7. Crush the ginger snap biscuits by placing them in ziploc bag and rolling them flat using a rolling pin.

  8. Melt the butter in the microwave (30s) in a bowl, and stir in the biscuits, combining them evenly with the butter.

  9. Spread the biscuit-butter evenly into the top of each jar.

  10. Allow to cool.