Update: Having served my cheesecake tonight, I now remember why I started putting the parchment paper on the bottom: the crust was glued to the pan, and nobody could get it off. (They did gobble down the cheesecake part.)
First, a bit of a warning: I don’t make this often, so I’ve put some cautionary notes next to a couple of things that weren’t in my recipe originally.
This is a heavy, rich cheesecake. It is not the chiffon kind. This recipe is for a 10″ cake, but it can be cut in half and baked in an 8″ pan.
It requires a spring-form pan.
Do not open the oven until the cake has cooled. You don’t want to risk having the cake split.
- Use ¾ of a 13.5 oz. box of graham cracker crust crumbs, following the recipe on the box. [This is one place that I ran into trouble. My notes, if I’d followed them, would have made a 16″ crust. Apparently the manufacturers have been playing games with the box sizes.]
- 2½ lb. cream cheese, warmed to room temperature
- 1¾ cup sugar
- 3 Tbsp. flour
- ¼ tsp. salt
- ½ cup heavy cream
- rind of 2 lemons
- juice of 1 lemon
- 1 tsp. vanilla extract
- 6 eggs
- 2 additional egg yolks
- Peheat oven to 550° F.
- Grease sides only of spring-form pan
- Optional: Line bottom of pan with parchment paper [This is another place where I ran into trouble. The first time I did this, I traced the pan onto the paper and cut it to fit inside. Since the whole point is to make it easy to slide the cake off the pan and onto a cake plate, I thought it would be a good idea to leave some corners hanging out. Then it occurred to me that the unprotected corners might catch fire. I put a piece of parchment paper into the 550° oven, and catch fire it did. If you do use the parchment paper, make sure it will all be protected by the cake pan.]
- Prepare crust and press to bottom only of the pan
- Freeze crust
- In large mixer bowl, beat cream cheese until fluffy
- In small bowl, mix together sugar, flour, salt, lemon rind, lemon juice, and vanilla [Don’t bother with the mixer; it doesn’t take much effort to do it with a fork.]
- Add contents of small bowl slowly to large bowl, beating until smooth
- Add eggs, one at a time (or just make soup of the eggs and add it slowly, it’s a lot easier than doing them one by one) while beating
- Add heavy cream, while beating
- Pour into pan
- Bake at 550° for 12 minutes
- Lower oven temperature to 250°, and bake an additional hour
- Turn off oven, but do not open it
- Leave the cake in the oven, undisturbed, until is has cooled to room temperature (this will take 3 – 4 hours)
- Remove cake from oven (if it is still a tiny bit warm, you haven’t ruined anything so long as it hasn’t split)
- Run knife around side of pan
- Remove side of pan and chill