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Add a photoSimilar to that old familiar New York Style cheesecake. The recipe was found in the book CNYEats A Taste of Utica. Now there are quite a few cheesecake recipes in that book and on the web and, by now, I've made quite a few. This recipe? This recipe is A NUMBER ONE! It really is the best. It's not difficult. It doesn't crack and, the reason I know it's the best? My husband said "Joanne. That cheesecake is THE BEST!"
Ингредиенты
- Pastry:
- â 1 cup flour
- â 1/4 cup sugar
- â 1 tsp grated lemon rind
- â dash of vanilla
- â 1 egg yolk
- â 8 TBS butter, softened
- Filling:
- â 2 1/2 lbs cream cheese at room temperature
- â 1 3/4 cup sugar
- â 3 TBS flour
- â 1 1/2 tsp EACH grated lemon and orange rind
- â 1/4 tsp vanilla
- â 5 eggs *I used 3 Jumbo eggs
- â 2 egg yolks
- â 1/4 cup heavy cream
Инструкции
- Crust:
- Combine flour, sugar, lemon and vanilla in large mixing bowl. Make a well in the center and add yolk and butter.
- Mix with hands until well blended, adding a little cold water if necessary to make it workable.
- Wrap the dough in plastic and chill in fridge for 1 hour
- Filling:
- Place cream cheese in another mixing bowl and cream with mixer.
- Add sugar, flour, lemon and orange rinds, vanilla, and beat well. Add the eggs one at a time, beating lightly but thoroughly after each addition.
- Add cream, beat lightly, and set aside.
- Preheat oven to 400 F.
- Butter the base of the sides of your spring form pan (8 or 9â) and remove top of pan.
- On a lightly floured surface, roll out about 1/3 of the dough, 1/8â thick, fit over the bottom of pan and trim by running a rolling pin over edges.
- Bake 15 minutes until golden, let cool.
- Increase temperature to 550 F.
- Place top of spring form on pastry cooked/lined base.
- Roll remaining dough 1/8â thick, cut into strips and fit almost to the top of sides of the pan.
- Press so strips line sides completely.
- Fill pan with filling and bake 10 minutes, reduce heat to 200 F and continue baking 1 hour.
- To serve, loosen the pastry from sides, remove the top of pan and carefully cut into 12 wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 10 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
