David Bock's Cheesecake

Submitted by skat5762

"Discovered on the web as I was searching for the ultimate dense cheesecake. This was pretty close to tops. Thanks, javaguy!"

 

• Ready In: 1hr 35mins
• Ingredients: 10
• Yields: 1 cheesecake

ingredients

• 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

1. 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.
2. If you go with more orange than lemon, the flavour gets very odd indeed.
3. Preheat oven to 475-degrees.
4. 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.
5. Plus, it will make the texture light, and not dense.
6. In a separate bowl, combine the sugar, flour, and salt.
7. Add to cream cheese.
8. Add all flavouring extracts to cheese mixture.
9. Add eggs, one at a time, gently beating after each addition.
10. Stir in cream.
11. Transfer mixture into prepared crust in a 9-inch springform pan.
12. Let sit in a cool area for 5minutes, allowing time for any small bubbles to dissipate.
13. 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.
14. A proper cheesecake sould be golden and set around the edges, but still jiggly in the middle.
15. Loosen the edge of the cake from the springform pan with a knife, to help prevent cracking.
16. Let cool at room temp for 30 minutes, then refrigerate for at least 3 hours.
17. This cake is best served the next day, after it has had a little time for aging.
18. 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.
19. 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.

Reviews

[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!

 

[Claire312]

Excellent cheesecake!