Lemongrass Cheesecake By Ming Tsai
If you were to tell me that you don't like cheesecake, well, I'd have to call you a liar. Why? Well, how can anyone not be a fan of this creamy, indulgent dessert?
20 shortbread cookies, like Lorna Doone
2 tablespoons melted butter
2 pounds cream cheese
pinch of kosher salt
10 ounces sugar
4 stalks lemongrass, white parts only, minced
4 extra large eggs
Juice of 2 lemons
5 ounces cream
Preheat oven to 325 degrees convection.
In a bowl, combine crushed shortbread cookies and melted butter. Press cookie mixture into bottom and sides of 8-inch cake pan; a springform pan is recommended.
Bake in middle of oven for about 10 minutes. Remove to a rack and let cool.
Turn oven down to 300 degrees. In a stand mixer, cream together cream cheese, salt, sugar and lemongrass. Add eggs one at a time, alternating with the lemon juice, allowing each egg to be fully incorporated into the mixture before adding the next, scraping the bowl constantly.
Add cream. Spoon mixture into baked crust and place in a water bath. (You'll need to foil the edges of your springform pan to prevent leakage.)
Bake cheesecake in middle of oven for about 60 minutes, until edges become browned and cake is set in the center.
Remove from water bath, remove foil and place on a rack to let cool, then refrigerate until chilled and serve.
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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