A KosherEye Signature Recipe
Rich, luscious and worth the time and calories. Perfect for Shavuos or anytime you want to serve a special cheesecake to family and friends.
Cookie Dough Crust:
1 cup sifted all-purpose flour
1 teaspoon grated lemon zest
1 egg yolk
1/4 pound unsalted butter cut into small pieces
5 packages cream cheese, 8 oz. each, at room temperature
1 and 3/4 cups sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 ½ teaspoons each lemon zest, and orange zest, grated
1/4-teaspoon vanilla extract
2 egg yolks
1/4-cup heavy cream
Cookie Dough Crust: Combine flour, sugar, lemon zest, egg yolk, and butter in a bowl. With your fingers work the ingredients together until they are thoroughly mixed and can be gathered into a ball. Dust with flour and refrigerate for one hour. Preheat oven to 400 degrees. Spread the dough evenly over the bottom of a 9-inch springform pan; with your hands press dough on bottom on pan, and up to a height of 2 inches on sides. Bake for 10 minutes and cool to room temperature.
Cheesecake Filling: Preheat oven to 475 degrees. Combine sugar, flour and salt in a small bowl. Place all of the cheese into a large bowl, and gradually add flour mixture, beating on low until smooth .Add grated zest; Add eggs and egg yolks one at a time, beating after each. Blend in heavy cream. Pour into prepared crust and bake for 15 minutes. Reduce heat to 225 and bake 1 hour longer. Remove from oven and let stand on cake rack, away from drafts, until cool. Chill overnight.
Topping: We recommend whipped cream, strawberries, blueberries or rich dark chocolate shavings
Yield: Serves approximately 10
Recipes: Desserts, Cheesecake, Dairy, KosherAdd a comment