Cheesecake, our family favorite

Room temperature: 6 eggs and 1 lb of cream cheese

When they are ready, separate yolk and whites

Here's the recipe:

6 egg yolks

6 egg whites

1 lb of cream cheese

3/4 c sugar

2 c sour cream

3 TBS flour

1/2 tsp plus a drop more of vanilla (my sister adapted this recipe from a commercial one, I always enjoy seeing this measurement)

The crust:

1 1/3 graham cracker crumbs

1/3 c butter softened

3 TBS sugar

Mix in bowl using your hands. Press into the springform pan. (I use a glass)

Food processor: Blend yolks, cheese, sugar sour cram , flour and vanilla a little at a time alternating all the ingredients. Pour into a large bowl.

Beat whites with an electric mixer until they peak. Pour into a 9" springform pan. Bake on a cookie sheet.

350 for 1 hour

Open the door of the oven and let cool for one hour.

Refrigerate over night.

I have always made this the night before. Maybe others can weigh in if you want to make it the same day as to how long it should be refrigerated.

Notes: People who don't want the top to crack do the hot bath method. I don't bother. I have made strawberry topping on occasion. It's up to you if you want to dress it up.

The thing about this cheesecake is the consistency. Honestly, I have never had one like it. It's our favorite. i hope you like it too.

Here's the one i make...it's huge! You can make half and simply not cook it as long. But it freezes well....and looks and tastes like one from the cheese cake factory....but better!!
And of course you can use a standard graham cracker crust...I usually do...but the traditional NY cheese cake uses a cookie crust.

Secret
Lindy's-Style New York Cheesecake

Cookie Pastry Crust

·
1/4 lb. (1 stick) unsalted butter, room temperature

·
1/4 c. sugar

·
1 egg

·
1 1/2 c. flour

Beat the butter and sugar in a medium mixing bowl with electric mixer on
medium speed until light and fluffy, about 2 mins.
Add the egg and flour and mix until a smooth dough is formed.
With your hands, shape it into a ball and flatten it into a disc.
Wrap it in plastic wrap and refrigerate it until it's firm.
Remove the sides from the springform pan and press one third of
the pastry evenly over the bottom.
Place on baking sheet and bake in 400F oven for 6 mins. or until golden.
Remove from the oven and cool.
Increase oven temperature to 500F.
Butter the sides of the springform pan and attach it to the bottom.
Press the remaining pastry about two thirds up the sides.

Filling

·
5 8-oz. pkgs. cream cheese, room temperature

·
1 3/4 c. sugar

·
3 T. flour

·
2 t. lemon peel

·
1 1/2 t. orange peel

·
1/4 t. salt

·
1/4 t. vanilla

·
5 eggs plus 2 egg yolks, room temperature

·
1/4 c. sour cream
Beat the cream cheese in a large mixing bowl with an electric mixer on medium
speed
until smooth and fluffy, stopping to scrape down the sides of the bowl
occasionally.
Gradually add the sugar, flour, lemon and orange peel, salt and vanilla,
beating constantly.
Add eggs and yolks one at a time, beating well after each egg.
Scrape the bowl one or two more times.
Add in the sour cream; the mixture will be thin.
Pour it into the pastry-lined springform pan.

Put it together

Place the pan on a baking sheet.
Bake it in the oven at 500F for 8 mins. or until the top is golden.
Reduce the oven temperature to 200F (don't open the oven!) and continue to bake
it
for 1 hour or until the center jiggles slightly.
When finished cooking, shut off the open, prop the door open,
and let the cheesecake sit in the oven for about 3 or 4 hrs.
Once it's finished cooling, wrap it with plastic wrap and refrigerate it
several hours or overnight.

Serve it up!

Remove the sides of the springform pan.
Now you can add whatever glaze, ganache, or other spread you desire over the
top of the cheesecake.
Keep it refrigerated until serving time!

I always enjoy experimenting with new cheesecake recipes as I find them, or as people tout them!

Linda, that cheesecake recipe you posted is my all time T & T go-to cheesecake recipe!

Eld, I've made a cheesecake similar to the recipe you posted, and it was darned good, too!

Smiles,

Sooz

This is my go to recipe. Like Linda's is huge but it is so good. The texture is tiny bit crumbly, creamy but crumbly.......not creamy like custard. The topping makes it a show stopper.

Cheesecake Supreme

1 1/4 c graham cracker crumbs

1/4 c sugar

1/4 c butter,melted

40 oz cream cheese,5 8 oz packages

1 3/4 c sugar

3 T flour

1 T lemon zest

1/2 tsp vanilla extract

5 eggs

2 egg yolks

1/4 c whipping cream

Fruit and glaze

[Note: Women's Day Encyclopedia of Cooking]

Mix graham cracker crumbs sugar and melted butter. Butter a 10 inch

spring form pan. Press crumb mix into the bottom of the pan. Let the

remaining ingredients except cream come to room temp. Beat cheese

until fluffy. Mix sugar and flour together and gradually mix into the

cheese, beating mixture smooth. Mix in grated rinds. Add eggs and egg

yolks one at a time beating well after each. Stir in cream. Pour over

crust.

Cook in preheated 500 degree oven for 10 minutes. Reduce heat to 200

and cook for 1 hour ( NOTE: I always seem to have to cook it longer

than this to get it to set properly, usually 1 1/2 hours) Remove from

oven, place on rack away from drafts and cool. When cool refrigerate in

pan until cold. Remove from pan and place on serving plate. Top with

fruit and glaze and refrigerate until serving time.

Note to self: Next time try 475 then 225 see if cooks faster. Also

place pan of water under or use Baine Marie. Also run knife around

edges about half way through and leave in oven with door open to cool.

Fruit and Glaze.

Arrange 4 or 5 canned apricot halves around centre of cake(reserve

juice). Circle the apricots with canned pineapple wedges, (4 rings

quartered) reserve juice. Alternate fresh strawberry halves and green

grapes to form outer circle. Mound about 1/3 cup blueberries in the

very centre , inside the ring of apricots.

To make glaze combine the apricot and pineapple syrups to make 3/4 of a

cup. Add 1 TBSP of lemon juice. Combine 1 TBSP cornstarch with 2 TBSP

cold water. Add to juices and cook stirring until thickened. Add a dropof yellow food colouring if desired. Spoon over fruit.

Thank you all so much! I was looking up recipes on the internet and it was just overwhelming. Now I'm really craving it and may get an early start! :)