Sweets: Cheesecake Lovers Cheesecake

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Sweets: Cheesecake Lovers Cheesecake

Crust: Preheat Oven: 400 degrees

2 c. All purpose flour

1/2 c. Sugar

2 tsp. Grated lemon rind, finely chopped

2 sticks Unsalted butter, keep cold and cut into small bits

2 large Egg yolks, room temperature

1/2 tsp. Vanilla

In a bowl, combine flour, sugar and lemon rind. Blend in butter with fingers until the mixture resembles a course meal. Add the egg yolks and vanilla. Combine the mixture until a dough forms. Remove the ring from a 10" springform pan. Press 1/3 of the mixture onto the bottom of the pan and bake in a preheated 400 degree oven for 8 minutes. Allow to cool completely on a rack. Return ring to the pan and pat the remaining dough onto the sides at least 2 inches high (more is better.) Set aside in cool place.

Filling: Preheat Oven: 425 degrees

2 1/2 lbs Cream Cheese, softened and at room temperature

1 3/4 c. Sugar

1 tsp. Grated lemon rind

1/4 tsp. Vanilla

3 Tbsp. All purpose flour

1/4 tsp. Salt

4 large Eggs, whole and at room temperature

2 large Egg yolks at room temperature

1/4 c. Heavy cream

With an electric mixer, beat the cream cheese until it is smooth, then beat in the sugar, lemon rind and vanilla. Beat until thoroughly blended. Add flour and salt. Add eggs and egg yolks one at a time, beating thoroughly between each one. Add heavy cream and blend thoroughly. Pour the filling into the shell and bake on a baking sheet in a preheated 425 degree oven for 12 minutes. Reduce heat to 300 degrees and bake for 1 hour more. Turn oven off, leave cake in oven, do not remove until oven is completely cooled. Allow to chill in refrigerator for 24 hours before serving. Do not remove outer ring of springform pan until ready to serve.

TIPS:

Bring all ingredients, except butter, to room temperature before starting. This will insure a creamy, dense texture and good rise of your cake.

Mexican vanilla and kosher salt produce the best flavors, but are not necessary if not readily available.

A quick and easy glaze for this cheesecake can be made with 1 cup sour cream, ½ tsp. vanilla and 1 tsp. powdered sugar, whipped for a few minutes with an electric beater and smoothed on about an hour before serving.

NO PEEKING! Once the oven is turned off, leave the door shut until the oven is completely cooled. I do this one at night and leave it until morning.

This Cheesecake can be stored for up to 1 week fresh, or 6 months frozen. To thaw, keep it wrapped and leave it in the refrigerator for 24 hours

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	Return to Recipe Index Sweets: Cheesecake Lovers Cheesecake Crust: Preheat Oven: 400 degrees 2 c. All purpose flour 1/2 c. Sugar 2 tsp. Grated lemon rind, finely chopped 2 sticks Unsalted butter, keep cold and cut into small bits 2 large Egg yolks, room temperature 1/2 tsp. Vanilla In a bowl, combine flour, sugar and lemon rind. Blend in butter with fingers until the mixture resembles a course meal. Add the egg yolks and vanilla. Combine the mixture until a dough forms. Remove the ring from a 10" springform pan. Press 1/3 of the mixture onto the bottom of the pan and bake in a preheated 400 degree oven for 8 minutes. Allow to cool completely on a rack. Return ring to the pan and pat the remaining dough onto the sides at least 2 inches high (more is better.) Set aside in cool place. Filling: Preheat Oven: 425 degrees 2 1/2 lbs Cream Cheese, softened and at room temperature 1 3/4 c. Sugar 1 tsp. Grated lemon rind 1/4 tsp. Vanilla 3 Tbsp. All purpose flour 1/4 tsp. Salt 4 large Eggs, whole and at room temperature 2 large Egg yolks at room temperature 1/4 c. Heavy cream With an electric mixer, beat the cream cheese until it is smooth, then beat in the sugar, lemon rind and vanilla. Beat until thoroughly blended. Add flour and salt. Add eggs and egg yolks one at a time, beating thoroughly between each one. Add heavy cream and blend thoroughly. Pour the filling into the shell and bake on a baking sheet in a preheated 425 degree oven for 12 minutes. Reduce heat to 300 degrees and bake for 1 hour more. Turn oven off, leave cake in oven, do not remove until oven is completely cooled. Allow to chill in refrigerator for 24 hours before serving. Do not remove outer ring of springform pan until ready to serve. TIPS: Bring all ingredients, except butter, to room temperature before starting. This will insure a creamy, dense texture and good rise of your cake. Mexican vanilla and kosher salt produce the best flavors, but are not necessary if not readily available. A quick and easy glaze for this cheesecake can be made with 1 cup sour cream, ½ tsp. vanilla and 1 tsp. powdered sugar, whipped for a few minutes with an electric beater and smoothed on about an hour before serving. NO PEEKING! Once the oven is turned off, leave the door shut until the oven is completely cooled. I do this one at night and leave it until morning. This Cheesecake can be stored for up to 1 week fresh, or 6 months frozen. To thaw, keep it wrapped and leave it in the refrigerator for 24 hours Top of Page