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Mom's Cheesecake Recipe

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This recipe for Mom's Cheesecake, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kat Brophy - Human Resources


1 c sifted all-purpose flour
1/4 c granulated sugar
1 tsp grated lemon rind
1/2 c butter, softened
3 egg yolks
5 8-oz pkg cream cheese, softened
1 3/4 c granulated sugar
1/4 tsp vanilla
1/2 tsp grated orange rind
3 tbsp flour
1/4 tsp salt
1/2 tsp grated lemon rind
5 medium eggs
1/4 c heavy cream

Preheat oven to 400. Cookie Crust Mixture: Mix 1 c of flour, 1/4 c sugar, 1 tsp lemon rind and 1/4 tsp vanilla. With pastry blender, cut in butter and 1 egg yolk. Shape into a ball; wrap with waxed paper and refrigerate for 1 hour. When completely chilled, roll 1/3 of dough between floured waxed paper into a 9 1/2 circle. Place on the bottom of a 9" springform pan; trim to fit. Bake for about 10 minutes or until golden brown. Cool. Grease side of springform pan Roll remaining dough into a 15X4 rectangle and cut in half lengthwise. Fit remaining pieces along sides of springform pan, patching if necessary.

Increase oven temperature to 500. With electric mixer or spoon, beat cheese until fluffy. Combine 1 3/4 c sugar with vanilla, orange rind, 3 tbsp flour, salt and 1/2 tsp lemon rind. Slowly add this mixture to cheese, beating until smooth. Add eggs and 2 egg yolks, one at a time, beating after each addition. Stir in cream. Pour into lined pan. Bake for 12 minutes, or until dough is golden. Reduce oven temperature to 200 and bake for 1 hour. Cool on rack away from drafts. Remove side of pan and refrigerate until cold or overnight. Top as desired.




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