This recipe is a hybrid/tweak from several sources. This cheesecake is very rich and excellent as a stand-alone. It also makes an excellent base for toppings if you choose to remove the citrus notes.
Classic New York Cheesecake: (supposedly the original recipe from Lindy’s)
- 5 packages cream cheese, softened
- 1 and 3/4 cup sugar
- 3 tbs all purpose flour
- 1 tbs grated orange peel *optional
- 1 tbs grated lemon peel *optional
- 1/4 tsp salt
- 5 large eggs
- 2 large egg yolks
- 1/4 cup heavy whipping cream
Crust:
- 1 cup all purpose flour
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 large egg yolk
screw your diet
Step one: (crust)
Heat oven to 400 degrees. Lightly grease springform pan, with shortening. Remove pan. Mix all ingredients with a fork until the dough forms. Gather it up into three balls. Press one ball into the the bottom of the pan. Place on a cookie sheet and bake for 8-10 minutes until light golden brown.
Assemble the sides of the pan and secure. Press remaining dough 2 inches up the side of the pan.
It doesn’t seem like it, but the dough will press up nicely and fill the pan.
Step two: (cake)
Heat oven to 475 degrees. Beat cream cheese, flour, orange peel, lemon peel and salt in a large bowl with an electric mixer until smooth.
Beat in eggs, egg yolks and whipping cream on low speed until well-blended. Pour into crust.
Step three: Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake one hour and 15 minutes longer. Do not insert a knife to test – this will cause cracks. The center may not seem done, but will set eventually. Turn off the oven, but leave the cheesecake in there for 30 minutes longer. Remove from the oven and cool in the pan on a wire rack for another 30 minutes.
Step four: Don’t release the pan, but run a spatula along the side to loosen the crust. Chill for at least three hours in the refrigerator, uncovered; preferably, overnight.
Serving suggestions – If you don’t want to top it with fruit, Beat 3/4 cup of heavy cream until it is stiff. Top with slivered almonds.
Cranberry-cointreau sauce (source finecooking.com)
- 1-1/4 cups granulated sugar
- 1/2 cup honey
- 1 12-oz. package fresh cranberries, rinsed, dried, and picked over
- 2 Tbs. Cointreau or Grand Marnier (I have used Grand Marnier in the past because I can more easily find the travel sizes at our liquor store
Note – I have used Grand Marnier in the past because I can more easily find the travel sizes at our liquor store, and it is cheaper. Both have the smoky orange tones you are looking for.
In a medium saucepan, bring the sugar, honey, and 3/4 cup water to a boil over high heat, stirring until the sugar dissolves.
Double, double, toil and trouble
Reduce the heat to medium and stir in the cranberries.
Cook, stirring occasionally, until the foam has turned fuchsia and many of the berries have popped, about 5 min.
Remove the saucepan from the heat and stir in the Cointreau. Pour into a heatproof bowl and refrigerate until cold, about 3 hours, but preferably overnight. The sauce can be made two days in advance and stored in an airtight container in the refrigerator.
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