Basic (Cream Cheese) Cheesecake
This is a basic (not overly sweet) cream cheese cheesecake recipe. "cooking time" includes the separate baking time for the crust.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 33mins
YIELD: 1 9-inch cake
UNITS: US
INGREDIENTS
NutritionCrust
- 1⁄2cup butter
- 1⁄4cup sugar
- 1egg yolk
- 1⁄4teaspoon vanilla
- 1cup sifted flour
- 1teaspoon grated lemon zest
Filling
- 2 1⁄2
- 1 1⁄4 - 1 1⁄2cups sugar
- 3tablespoons flour
- 1⁄4teaspoon salt
- 5whole eggs
- 2egg yolks
- 1⁄2teaspoon vanilla
- 3⁄4teaspoon lemon zest
- 1⁄4cup heavy cream
Advertisement
DIRECTIONS
- Crust:
- Cream butter and sugar together.
- Add egg yolk and vanilla.
- Gradually add flour and lemon zest, and mix until dough pulls away from sides of bowl.
- Grease the bottom only of a 9-inch springform pan.
- Pat dough evenly over the entire bottom of pan.
- Bake bottom crust at 350°F for 5 minutes.
- Cool completely before greasing sides of pan.
- Filling:
- Note: All ingredients MUST be at room temperature!
- In a large bowl, beat cream cheese and sugar together on lowest speed until well blended, scrape sides of bowl.
- Add flour and salt, then add the eggs one at a time, mixing after each.
- Scrape bowl, then add 2 egg yolks.
- Add vanilla, lemon zest and heavy cream, stir to mix well.
- Pour batter into prepared pan and bake in a preheated 500°F oven for 8 minutes.
- Turn oven temperature down to 350°F and continue baking for one hour.
- Remove from oven and cool cake completely before removing the sides of pan.
- Refrigerate until ready to serve (at least 4 hours).
- Note: I have never used a water bath with this recipe and have never had the cheesecake crack. Overbeating the filling and overbaking the cake is what will cause cracks.
Advertisement