La Petite Belle, that’s who.
Ridiculous. I know not one person in this entire world that doesn’t like cheesecake, except for this child. It’s quite incomprehensible.
The rest of my family, including myself, have a special love and appreciation for cheesecake. I dare say that I myself could quite possibly eat a block of cream cheese simply by itself, dipped in sugar, of course.
All this to say that I made this cheesecake for Father’s Day and I think it’s one of the most creamy cheesecakes I’ve ever had. It has a baked crust rather than a graham cracker crust, like a real NY cheesecake. I was a bit uncertain about this due to the additional love I share for the graham cracker crust.
It was delicious.
I ate mine with strawberry topping and my parents ate theirs with lemon curd.
I decided I’d share this recipe with you. I got it from King Arthur Flour. You can go to the site to see how to make the fruit topping or you can do like me and just buy the fruit topping already made. Way easier after slaving over a homemade cheesecake.
NY Cheesecake
crust
- 1 1/2 cups flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
filling
- 2 pounds (four 8-ounce packages) cream cheese, at room temperature
- 1 3/4 cups sugar
- 3 tablespoons flour
- zest of 1 lemon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large eggs
- 1/2 cup sour cream
1. Preheat the oven to 400°F. Lightly grease a 10-inch springform pan.
2. For the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms.
3. Press the dough on the bottom and an inch up the sides of the prepared pan; dock with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.
4. For the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.
5. Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.
6. Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven.
7. Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.
You’re welcome.
oh my word, that looks delicious!! You know, I would NOT eat cheesecake as a child..however, as an adult I have learned that I was insane as a child! 🙂
La Petite Belle is a smart young lady. I have learned to tolerate the fluffiest types of cheesecake, but the thick ones still make me gag.