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“A dense and smooth cheese cake, my M-I-L was generous enough to share with me several decades ago. It is a staple in my desert menu, and company asks for it by name.”
READY IN:
3hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Crust: Combine flour, sugar, and lemon rind.
  2. Cut in butter till cornmeal consistency.
  3. Add egg yolk and vanilla, mix well.
  4. Pat 1/3 of dough on bottom of 9" Spring form pan.
  5. Prick several times with fork.
  6. Bake at 400º for 10 minutes or till golden (sides removed); cool.
  7. Butter side of pan; attach to bottom.
  8. Pat remaining dough up sides of pan to about 1 3/4 inches.
  9. Heat oven to 450º.
  10. Filling: Let cream cheese warm to room temperature (1 to 1 1/2 hours).
  11. Beat cream cheese till creamy; add vanilla and lemon rind.
  12. Gradually Blend in flour, sugar, and salt.
  13. Add eggs and egg yolk, one at a time, beating after each just to blend.
  14. Stir in whipping cream.
  15. Pour into crust lined pan.
  16. Bake at 450º for 10 minutes; reduce heat to 300º; bake for 55 minutes, or till knife inserted just off center comes out clean.
  17. Remove from oven; cool 1/2 hour.
  18. Loosen sides of cake from sides of pan with a spatula; cool 1/2 hour.
  19. Remove sides of pan; cool 3 hours.
  20. Cover with Cherry-, Strawberry-, or Blueberry Glaze, or enjoy just plain.

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