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New York Cheesecake Recipe

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This recipe for New York Cheesecake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Sunday, November 25, 2007


Cookie Crust:
Cream together 1/2 cup butter and 1/4 cup sugar until light
and fluffy. Beat in 1 egg yolk, 1 teaspoon grated lemon rind,
and 1/2 teaspoon vanilla. Gradually add 1 cup flour. Pat 1/3
dough on bottom of greased 10 inch spring form pan (sides
removed). Bake in preheated 400 degree oven for 8 minutes
or until lightly browned. Cool completely on wire rack. Attach
sides and pat dough to a height of 2 1/2 inches around sides,
gently sealing to bottom of curst. Refrigerate while preparing

Cheese filling:
5 packages (8 oz. each) cream cheese at room temperature
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoons grated lemon rind
1 1/2 teaspoons grated orange rind
1/4 teaspoon vanilla
5 whole eggs
2 egg yolks
1/4 cup whipping cream
Combine cream cheese, sugar, flour, orange and lemon rinds
and vanilla; beat at high speed to blend well. Add eggs and
egg yolks, one at a time, beating well after each addition. Stir
in cream. Pour into prepared pan. Bake in preheated 500
degree oven for 8 minutes; reduce heat to 250 degrees and
continue baking for 60-70 minutes.

Top with strawberries, cherries, raspberries, chocolate or
whatever you like.

NOTE: make about 3 days ahead so it can mellow.

Source: Erna Colum (friend of Lois Brann's)

Absolutely delicious and worth the effort!




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