Cheesecake a la Chase-Park Plaza
Submitted by Poliver
A classic St. Louis hotel cheesecake baked low and slow with 2 lbs of cream cheese, citrus zest, and folded egg whites for an impossibly light, creamy texture on a graham cracker crust.
YIELD
1 cheesecakePREP
20 minCOOK
2 hrsREADY
3 hrsThis cheesecake carries a real piece of St. Louis history.
Inspired by the legendary Chase-Park Plaza Hotel, it starts with a full two pounds of cream cheese whipped with sugar, eggs, vanilla, and whispers of orange and lemon zest.
The secret is folding in stiffly beaten egg whites, which give the filling an airy lift you don’t find in most cheesecakes. Then it bakes low and slow until barely set, firming up as it cools into something silky and ethereal.
No water bath, no fuss. Just patience and good ingredients.
Chef Tips
- Bring all dairy and eggs to room temperature before starting for the smoothest batter
- Fold the egg whites in gently with a spatula to keep the airiness intact
- Resist opening the oven door during baking, as the low temperature makes this cheesecake sensitive to drafts
- Let it cool completely in the pan before releasing the springform sides
Ingredients
Directions
Line an 8 inch springforn pan with a graham cracker crust.
Chill slightly. Cream together, cream cheese and sugar.
Beat in eggs one at a time.
Add vanilla, orange and lemon rinds.
Fold in stiffly beaten egg whites.
Pour into crust.
Bake in a preheated oven at 230’F. for 2 hours and 40 minutes
Comments
