“This is a very dense cheesecake with a very smooth and creamy filling. The crust tastes like a lemon cookie. This does take some time to make but very well worth the effort.”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE CRUST: Combine first 3 ingredients.
  2. Cut in butter until mixture is crumbly.
  3. Add egg yolk and vanilla.
  4. Blend throughly.
  5. Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed).
  6. Be sure to leave the edges clear to put the sides on later.
  7. Bake in 400 degree oven about 8 minutes or until golden, Cool.
  8. Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches.
  9. MAKE FILLING: Beat cream chesse until creamy.
  10. Add vanilla and lemon peel.
  11. In a separate bowl mix together sugar, flour and salt.
  12. Gradually blend into cheese mixture.
  13. Add eggs and egg yolks one at a time, beater after each just to blend.
  14. Gently stir in whipping cream.
  15. Pour into the crust lined pan.
  16. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes.
  17. Remove from oven; cool.
  18. Loosen sides with saptula after 1/2 hour.
  19. Remove sides at the end of 1 hour.
  20. Allow to cool 2 hours longer.
  21. Serve plain or top with Strawberry or Pineapple Glaze.
  22. STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes.
  23. Mix the cornstarch with the sugar (amount depends on how sweet the berries are).
  24. Stir into hot berry mixture.
  25. Bring to boiling; stirring constantly.
  26. Cook until thick and clear.
  27. Cool to room temperature.
  28. Place remaining strawberries on top of the cooled cheesecake.
  29. Pour glaze over the strawberries and chill about 2 hours.
  30. PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel.
  31. Heat, stirring constantly, until mixture comes to boiling.
  32. Cook and stir until thick and clear.
  33. Cool to room temperature.
  34. Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake.
  35. Spoon glaze over; chill 2 hours.

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