Recipe by s'kat
Discovered on the web as I was searching for the ultimate dense cheesecake. This was pretty close to tops. Thanks, javaguy!
Top Review by Jessie MacMillan
I just had to try this when I saw "ultimate dense cheesecake" in the description! It truly is. And it's also almost idiot-proof. I didn't have medium eggs, so I used 4 large eggs. I used a store-bought graham cracker crust that wasn't deep enough, so I poured the remainder of the mixture into a greased souffle pan (no crust). I didn't adjust the baking times, so the cheescakes came out cracked and sort of dry, but no less delicious. After a taste test to make sure I hadn't completely ruined the cheesecake, I stirred up some blackberry jam and spooned it on top to hide the cracks. I expect this cheesecake will be to-die-for the next time I make it because I'll actually follow the directions!
- 40 ounces cream cheese
- 1 3⁄4 cups granulated sugar
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract (can double this, if preferred)
- 1⁄2 teaspoon lemon extract
- 1⁄2 teaspoon orange extract
- 5 medium eggs
- 1⁄4 cup heavy cream
- 1 prepared graham cracker crust (use storebought, or your favourite recipe)
Directions See How It's Made
- Note: the lemon and orange flavours can be adjusted to suit your liking, but keep in mind that the orange isn't a stand-out flavour, it merely backs and re-enforces the depth of the lemon.
- If you go with more orange than lemon, the flavour gets very odd indeed.
- Preheat oven to 475-degrees.
- Beat cheese slowly until fluffy, being careful not to whip- this will incorporate too much air into the mixture, leading to cracks when it cools.
- Plus, it will make the texture light, and not dense.
- In a separate bowl, combine the sugar, flour, and salt.
- Add to cream cheese.
- Add all flavouring extracts to cheese mixture.
- Add eggs, one at a time, gently beating after each addition.
- Stir in cream.
- Transfer mixture into prepared crust in a 9-inch springform pan.
- Let sit in a cool area for 5minutes, allowing time for any small bubbles to dissipate.
- Cook at 475 degrees for 10 minutes; 350 for 30 minutes; then leave in the turned off oven with the door closed for 30 minutes more.
- A proper cheesecake sould be golden and set around the edges, but still jiggly in the middle.
- Loosen the edge of the cake from the springform pan with a knife, to help prevent cracking.
- Let cool at room temp for 30 minutes, then refrigerate for at least 3 hours.
- This cake is best served the next day, after it has had a little time for aging.
- javaguy's White Mocha Cappuccino Variation: Leave out the cream, lemon and orange extracts, add a pound of melted white chocolate (real white chocolate- make sure it is made from cocoa butter), and 4-5 shots of espresso.
- Make the crust for it out of crushed ginger snaps-- this ends up tasting like a White Mocha cappucino drink from Starbucks, with all of the velvety texture of a cheesecake.