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French Cheesecake

(Yields two 9" cakes)
*Note* You will need a measuring scale for this, as baking usually needs to be a lot more exact than general cooking for best results

Ingredients:
1350 g / 3 lb Cream cheese, softened
425 g / 18 oz Granulated sugar
60 g / 2 oz Cornstarch
60 g / 2 oz Bread Flour
7 Large eggs
500 ml / 18 fl oz Sour Cream
400 ml / 14 fl oz Milk (2%)
10 ml / 2 tsp Vanilla Extract
1 Lemon Zest & Juice
2 Short Paste Crust, 9", baked

What to do:
-Cream the cheese and sugar at low speed until smooth, incorporate the cornstarch & flour.
-Blend the eggs slowly, then add the sour cream, milk, vanilla, lemon zest and juice.
-Divide the batter into 2 cake pans sprayed with Pam.
-Bake in a hot water bath at 180ºC/350ºF for 1 hour. Remove from oven and water bath and let rest for 1 minute.
-Turn cakes upside down onto an oiled, plastic wrapped surface (like a cutting board).
-Place baked Short Paste crusts onto the bottom of the cakes then flip back right side up on a clean surface and cool.


Short Paste
(Yields 2.35 kg/5 lb)

Ingredients:
700 g / 1 lb 8 oz Unsalted Butter, softened
425 g / 1 lb Sugar
225 g / 8 oz Whole eggs
1 kg / 2 lb Pastry flour

What to do:
-Cream the butter and sugar in a large mixer bowl.
-Slowly add the eggs to the creamed butter. Mix until smooth and free of lumps, scraping down the side of the bowl as needed.
-With the mixer on low speed, slowly add the flour to the butter/egg mix. Mix only until incorporated; do not over mix. The dough should be firm, smooth and not sticky
-Dust a baking sheet with four. Pack the dough onto the pan evenly. Wrap with plastic wrap and chill until firm
-Only work with small amounts of the dough at a time, leaving the rest in the fridge.

Edit by Monel for better reading. Sorry <3

Provided by Blade-Bearer Ian "Request a Recipe"

I failed at making this recipe last night! crying