Friday, May 25, 2007

Mom's New York Cheesecake

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.

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