"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

The Perfect Cheesecake Recipe

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This recipe for The Perfect Cheesecake, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty DeLong
Added: Tuesday, August 9, 2005


1/4 c. sugar
1/2 c. butter
1 egg yolk
1. t. grated lemon rind
1/4 t. vanilla extract

Cheese Filling:
2 1/2 lbs. cream cheese
5 eggs
2 egg yolks.
1 3/4 c. sugar
3 T. flour
1/4 t. salt
1/2 t. grated orange rind
1/2 t. lemon rind
1/4 t. vanilla
fresh fruit

Mix pastry ingredients and chill one hour. Preheat
oven to 400 degrees. Place 1/3 of dough in the bottom
part of springform pan. Press by hand and fingers to
cover the bottom. Do NOT grease pan. Bake until
brown, about 10 minutes. It will burn quickly, so *
WATCH it! Cool.

Beat cheese until smooth. Add eggs, one at a time,
beating after each addition. Then add egg yolks. Add
remaining ingredients.

Now press remaining pastry on sides of rim,
overlapping onto the bottom of baked crust. Bake 12
minutes at 500 degrees. Reduce heat to 200 degrees.

Pour cheese filling over crust and bake at 200 for one
hour without opening door. Watch closely.

When ready to serve, you can top with any kind of fresh
fruit or serve plain.

Personal Notes:
Personal Notes:
Granny Byer's recipe. *Known to have set Momma and
Jeanine's ovens on fire...yes, fire department even
came! But what a truly great cheesecake!




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