Directions: |
Directions:Preheat oven to 475°.
In a large bowl, beat the softened cream cheese until it is light and fluffy. (You can soften the cream cheese in the microwave.)
Mix in the sugar and flour, and continue beating until smooth.
Add the grated rinds, then the yolks and whole eggs, one at a time, beating after each until the mixture is thoroughly blended.
Stir in the heavy cream and mix only briefly.
Pour the mixture into the prepared, cooled crust and bake for 15 minutes at 475°, in center of oven. Then reduce the oven temperature to 200° and continue to bake for another hour.
It is good to put a small pan of water in the oven next to or below the cheesecake to increase the humidity so it will not crack.
When the cake is done, turn off the oven and allow the cake to cool slowly for an additional hour. As it cools, run a sharp knife around the upper edges of the pan to separate the cake so it will not crack as it cools.
Remove the cake from the oven and cool to room temperature. Chill thoroughly before serving. Apply fruit topping, cherry or strawberry (recipes included in this cookbook).
These can also be made as minicheesecakes, in cupcake papers, with canned fruit topping. For regular cupcake size, cook at 350° for 21 minutes. For minicupcake size, cook at 350° for 19 minutes. |
Personal
Notes: |
Personal
Notes: This is New York deli style cheesecake. It is Mike's favorite cake and the only cheesecake recognized as such by our family. The process is lengthy, but easy. Strawberry topping, in season, is unbeatable. Cherries are also good. This recipe has been adapted from "The Joy of Cheesecake," by Bovbjerg and Iggers.
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