I think I remember Mom saying that this recipe is an amalgamation of pieces she put together to recreate her favorite cheesecake. I tend to prefer a graham cracker crust but am leaving her crust here for those who do not as it is quite tasty as well.
Step 1:
1/2 cup butter, softened
1/4 cup sugar
1 egg yolk
1 cup sifted flour
1/4 teaspoon lemon rind
1/4 teaspoon vanilla
Make the crust: Preheat oven to 400°. Cream butter and sugar, add egg yolk. Then add other ingredients. Pat 1/3 of dough in bottom of a 10-inch springform pan. Cook for 6 minutes, cool completely. Meanwhile, raise oven temperature to 475°. Butter sides of pan and put remaining dough around the sides of the pan. Crust will only come up 1/3 of the sides of the pan.
Step 2:
2-1/2 pounds cream cheese
5 eggs
3 tablespoons flour
1-3/4 cups sugar
1 teaspoon lemon rind
1/4 teaspoon vanilla
1/4 teaspoon salt
2 egg yolks
1/4 cup cream
Make the filling: Beat cream cheese until soft. Mix in all remaining ingredients. Pour filling into crust.
Bake at 475° for 7 minutes, lower temperature to 200° for 2½ hours. Turn off oven and let cake sit in oven with the door slightly ajar for 30 minutes. Remove from oven and let cool, refrigerate overnight.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
Friday, May 25, 2007
Subscribe to:
Post Comments (Atom)
Rum-ish Goodness: Captain's Blood and Jade
First posted in 2010. It's pretty obvious that I haven't been cooking much lately. And what I've been cookin' ain't been...
-
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically m...
-
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone s...
No comments:
Post a Comment