New York Cheesecake With Lorna Doone Cookie Crust

“This is my Auntie Ann's recipe. Her husband loved everything she made, but if he saw her preparing this cheesecake tears of joy appeared in his eyes. She gave me permission to post it here for her, but she refuses to look at the calorie and fat calculations over there in that "mean" nutritional info box. Avert your eyes from the chart and instead bring a few tears of joy to someone's eyes. If you're going to eat cheesecake you might as well go for the best.”
READY IN:
1hr 45mins
SERVES:
10
YIELD:
10 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. For Crust:
  3. Finely crush entire pkg of cookies, mix in the butter. This can be done in a food processor on pulse. Butter the sides of the springform pan. Press the cookie mixture into bottom of 9 inch springform pan. DO NOT BAKE.
  4. For Filling:
  5. Beat together cream cheese, sugar, flour and zests (if using). Add the 5 eggs and 2 egg yolks one at a time. Add the vanilla into the cream, and then add the cream to the cheese mixture. Beat on low speed (it's easiest to use a counter top heavy duty mixer) until all ingredients are incorporated.
  6. Place the springform pan with crust in the center of a shallow baking pan (to avoid oven drips). Pour filling into crust, it will be completely full. Place in the middle of oven for 12 minutes. Reduce oven temp to 250F and continue baking (approx. 1 hr to 1 hr 15 mins) until the center is mostly firm but still has a slight jiggle. (A little jiggle is good, if you overbake it you will end up with cracks that can be covered with a nice fruit topping to hide your sin).
  7. After removing from oven, run a knife around the edge and cool on a rack for 6 hours Remove side of springform pan and transer to a flat plate.
  8. It can be kept refrigerated for up to 2 weeks (good luck on it still being around), but is best served after allowing to return to room temperature.

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