32
Preheat oven to 325° F (163° C). Wrap the
bottom and sides of a 7 x 3-inch (17.5 x 7.5
cm) springform pan in a sheet of oversized
aluminum foil. There should be no seams in
the foil, and it should come up to the top of
the pan. Cut off any excess.
Insert the metal blade. Process the graham
crackers until they are fine crumbs; add the
sugar and the butter through the feed tube
and process untl the butter can no longer be
seen. Press into the bottom of the preparedd
pan. Put in the freezer until ready to fill.
Wipe out the work bowl with a paper towel.
Inser the metal blade. Process the cream
cheese untl smooth, about 20 to 30 sec-
onds. Add the sugar and vanilla through the
feed tube and process until smooth, about
30 seconds. Scrape down the sides of the
work bowl. With the machine running, add
one egg; process to incorporate, about 5 to
10 seconds; scrape down the sides of the
work bowl. Add the second egg; process to
incorporate, 5 to 10 seconds; scrape the work
bowl; process for 5 seconds longer. Do not
overprocess.
Carefully pour the cream cheese mixture into
the prepared pan. Place in a roasting pan,
and set on the rack of the oven. Carefully add
hot water to the roasting pan until it reaches
halfway up the sides of the springform pan.
This is called a water bath or bain marie.
Bake the cheesecake in the preheated oven
for 60 minutes. The cheesecake will still look
jiggly in the centre. (Do not worry - it will firm
up as it cools.) Remove the cheesecake from
the bain marie, remove the foil, and place on
a rack. Cool completely on a rack, then cover
and refrigerate for at least 8 hours.
The cheesecake is best made a day ahead.
Garnish with fresh fruit if desired.
Preparation: 10 to 15 minutes, plus 1½ hours
baking and cooling time.
Nutritional analysis per serving:
Calories 317 (49% from fat) • carb. 30g • pro. 11g • fat
17g sat. fat 10g • chol. 103mg • sod. 500mg • fiber 0g
Basic Flaky Pastry Dough
This recipe makes ample crust for a 9 to 11-
inch (22.5 to 27.5 cm) regular or deep-dish pie
or tart. Leftover pastry may be rolled out and
cut into shapes to garnish the pie, or brushed
with milk, sprinkled with sugar or cinnamon and
sugar, and baked until lightly browned.
For a single crust pie or tart:
1½
cups (375 ml) all-purpose flour
¼
teaspoon (1 ml) salt
1
/
8
teaspoon (0.5 ml) baking powder
8
tablespoons (120 ml) unsalted
butter, cut in 1/2-inch (1.25 cm)
pieces, well chilled
2
tablespoons (30 ml) vegetable
shortening (Crisco), cut in 1/2-
inch (1.25 cm) pieces, well chilled
2 to 4 tablespoons (30 to 60 ml) ice
water
For a double crust pie:
3
cups (750 ml) all-purpose flour
½
teaspoon (2 ml) salt
¼
teaspoon (1 ml) baking powder
16
tablespoons (240 ml) unsalted
butter, cut in ½ inch (1.25 cm)
pieces, well chilled
2
tablespoons (25 ml) vegetable
shortening, cut in ½ inch
(1.25 cm) pieces, well chilled
5 to 8 tablespoons (75 to 120 ml) ice
water
Insert the metal blade. Process the flour, salt
and baking powder to sift, 10 seconds. Add the
well-chilled butter and shortening. Use short
rapid pulses until the mixture resembles coarse
corn meal and no pieces of butter larger than a
“pea” remain visible, 15 to 20 pulses. Sprinkle
half the maximum ice water on the flour and
butter mixture, then pulse 5 or 6 times. The
dough will be crumbly, but should begin to hold
together when a small amount is picked up
and pressed together. Sprinkle on more water,
a teaspoon (5 ml) (two [10 ml] for the two-crust
recipe) at a time, with 2 to 3 quick pulses after
each addition, adding just enough water for the
dough to hold together easily when pressed
into a ball. Add the liquid sparingly so that the
dough is not sticky. Do not overprocess or the
pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured sur-
face. Press together into a ball, then flatten into
