This picture does not do this fabulous cheesecake justice and it is neither healthy nor frugal (just so you know)! 😉 I got the recipe almost 10 years ago from a squadron coffee I went to when we lived with the Air Force in Okinawa. It’s my most favorite cheesecake to
make eat, but I need to make more because I still have not mastered baking it without cracking the top.
I served this recently for our company Christmas party with homemade hot fudge and homemade whipped cream. It’s a bit of work, but it’s soooo worth it. This is one of my favorite recipes to make for Thanksgiving and Christmas. It’s so rich, I don’t make it any other time of the year.
Here’s the recipe:
1 c. sifted flour
1/4 c. sugar (I use raw sugar – it gives the cheesecake a darker color, but I think it’s still delicious).
1 tsp. grated lemon peel
1 egg yolk
1/4 c. butter, softened
Preheat oven to 400 F. Combine everything together and then spread 1/3 of it on the bottom of a prepared spring form pan. Bake in the oven for 6-8 minutes and remove to cool. Then press the remaining dough up the sides of the pan.
5 pkgs. (8 oz.) cream cheese, softened
1 3/4 c. sugar (I use raw sugar here, too).
3 tbsp. flour
1 1/2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1/4 tsp. vanilla
5 eggs plus 2 egg yolks
1/4 c. heavy cream
In a heavy duty mixer, mix on high the cream cheese and the sugar until creamy. Add in the flour, the peels, and the vanilla. Beat in the eggs one at a time. Add the cream. Pour the filling in the pan. Bake for 10 minutes at 400F. Then reduce the temperature to 325 F and bake 1 hour, or until the center is just set. Let it cool in the oven for half an hour, then cool 2-3 more hours on a wire rack. Refrigerate at least 8 hours before serving.
Tips for baking cheesecakes ~
- Avoid over mixing because it adds air to the batter than can cause your beautiful cheesecake to crack. I have read that the eggs hold the air, so really refrain from mixing too much when you add the eggs.
- Don’t over bake – cheesecakes are deceptive, but they are finished baking when there is a 2-3 inch wobbly circle in the center. They will firm up as they cool.
- Bake your cheesecake in a water bath to keep the air in the oven full of moisture.
- If you still get cracks, don’t despair! It’s still delicious and you can hide the cracks with a nice sauce! 😉