CHEESECAKE - PIKE

      Title: CHEESECAKE - PIKE
  Categories: Cheesecakes
       Yield: 1 Servings
  
     500 g  Graham cracker crumbs
     100 g  Melted butter
      20 g  White sugar
   2 1/2 ml Ground cinnamon
     700 g  Cream cheese
     150 g  Sugar
       3    Eggs
      60 ml Lemon juice
      10 ml Grated lemon rind
      10 ml Vanilla
     500 ml Sour cream
      30 g  Sugar
       5 ml Vanilla
     100 g  Sugar
      25 ml Cornstarch
       1 ml Salt
     170 ml Water
      75 ml Lemon juice
       1    Egg yolk -- WELL BEATEN.
      15 g  Butter
  
   1.  Preheat oven to 175 øC . Combine crust ingredients. Press crust on
   bottom and sides of buttered 25 cm springform pan. Bake 5 minutes, and
   cool.
   
   2.  Beat cheese until soft. Add sugar and blend well. Add eggs, one
   at a time, beating well after each. Mix in the lemon rind and the
   vanilla, and add to the mixture. Pour into the pre-baked crust, and
   bake 35 minutes.
   
   3.  Combine topping ingredients, spread on top of cheesecake, and
   return to oven immediately. Bake 10-12 minutes and remove from oven.
   
   4.  Combine dry glaze ingredients; add liquid glaze ingredients. Cook
   over low heat until thick. Add 15 g of butter. Cool, and spread this
   glaze on the cake before the glaze thickens too much.
   
   Author's Notes: This is from a dessert-chef friend of a regular-chef
   friend, and apparently won some award. I've had cheesecakes that I
   think are more impressive (including one I can make), but I think I'm
   something of a cheesecake connoisseur.  If I want to blow people's
   socks off, this is the one I cook. I think that every time I've
   served it to a new group, at least one person has said ``That was the
   best cheesecake I've ever had.''
   
   Some pointers: this is the traditional crust, but I often use a more
   floury-baked-pie-crust-like one. It's not too critical. The magic to
   getting the texture perfect is in howyou beat the cheese. I use a
   kitchen aid, work slowly, scrape the bowl often, and ALWAYS USE ROOM
   TEMPERATURE EVERYTHING. Using cold cream cheese guarantees lumps.
   Don't beat too hard before putting in the sugar, but make sure it's
   even and fluffy before the eggs go in. Then again, don't overbeat. It
   takes practice. I've been known to make it with no sugar or vanilla
   in the topping, and I think it's more interesting. but the contrast
   between the layers may confuse those accustomed to restaurant
   cheesecakes. The glaze is easy as glazes go, but treat it properly.
   In particular, stir constantly until it's thick, but don't stir hard
   or you'll break down the starch.
   
   Difficulty    : rather difficult (timing is critical.) Precision
   : measure carefully.
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