DELUXE CHEESECAKE
Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit. Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.
Provided by Craig Claiborne
Categories times classics, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Heat oven to 400 degrees. Combine the flour, sugar and lemon zest. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
- Pat a third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake about 6 minutes, or until golden. Cool.
- Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
- Increase the oven heat to 475 degrees.
- Prepare the filling: Beat cream cheese until fluffy. Add vanilla and lemon zest.
- In a separate bowl, combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.
- Pour mixture into prepared pan. Bake 8 to 10 minutes. Reduce the oven heat to 200 degrees. Bake 1 hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar. Cool on a rack. Chill at least 3 hours before serving. Adorn with fruit if you'd like.
Nutrition Facts : @context http, Calories 901, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 67 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 38 grams, Sodium 599 milligrams, Sugar 48 grams, TransFat 0 grams
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