New York Cheesecake baked with a dash of freshly squeezed lemon, sprinkled with
grated lemon zest and topped with chunks of Pastillas de Leche, a soft milky candy
from the Philippines.
Pre-heat oven to 225 degrees Fahrenheit. Wrap the bottom of a springform pan with
aluminum foil. Reassemble the pan with the foil wrapped base. Set aside.
Crust
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/2 cup melted butter
Combine the graham and sugar in a bowl. Pour the melted butter and mix well. Press the
mixture in the bottom of the prepared pan covering it completely. Set aside.
Filling
4- 225 grams bars cream cheese
1 3/4 cups sugar
4 whole eggs
3 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
Topping
Whipped cream
Pastillas de Leche, broken into chunks
With an electric mixer, beat the cream cheese until light and fluffy. Add the sugar and
and continue to beat until blended. Add the eggs one at a time, beating well after each
addition. Stir in the lemon juice and lemon rind.
Pour the cheesecake mixture over the crust. Level with a spatula. Place the pan in a
larger baking pan half filled with water. The water level should be about halfway up the
pan to make it an effective water bath.
Bake for two hours and 15 minutes or until the center is set. Transfer the cake pan to
a wire rack to cool completely. Refrigerate for at least 4 hours before serving.
Cover the top of cheesecake with whipped cream and decorate with rosettes.
Sprinkle the Pastillas de leche chunks on top.
