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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 egg
1 tsp. grated lemon rind
1 1/4 c. all-purpose flour
4 8-oz. pkg. cream cheese, softened
1 1/4 c. granulated sugar
1/4 c. all-purpose flour
3 eggs
1 T. vanilla extract
3/4 tsp. grated lemon rind
1/2 c. sour cream
1 1/2 c. sour cream
1/4 c. granulated sugar
1 tsp. vanilla extract
Preheat oven to 350F. Remove bottom from an ungreased 10-inch spring-form pan.
Combine butter and brown sugar in a medium bowl, beat until fluffy.
Add egg; beat until smooth, then stir in flour and lemon peel; mix until dough comes together.
Divide dough in half; wrap one half in plastic wrap and chill.
Press half of the dough onto bottom of pan.
Bake at 350F for 10 minutes; cool completely.
Press remaining dough on top of first layer; do not bake.
Refit bottom into spring-form pan.
Increase oven temperature to 450F.
Beat cream cheese until very fluffy and smooth; gradually add sugar and flour.
Add eggs, one at a time, beating after each addition until just combined.
Beat in vanilla, lemon rind and sour cream
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 450F for 10 minutes; reduce temperature to 300F and bake for 30 minutes.
Prepare topping. In a small bowl, stir sour cream, sugar and vanilla together until sugar dissolves completely.
Remove cheesecake from oven and spread with topping - do not tear surface of the cake.
Bake at 300F for an additional 15 minutes; cool for 30 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Serve with fresh berries.
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CHEESECAKE - NEW YORK STYLE
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 egg
1 tsp. grated lemon rind
1 1/4 c. all-purpose flour
4 8-oz. pkg. cream cheese, softened
1 1/4 c. granulated sugar
1/4 c. all-purpose flour
3 eggs
1 T. vanilla extract
3/4 tsp. grated lemon rind
1/2 c. sour cream
1 1/2 c. sour cream
1/4 c. granulated sugar
1 tsp. vanilla extract
Preheat oven to 350F. Remove bottom from an ungreased 10-inch spring-form pan.
Combine butter and brown sugar in a medium bowl, beat until fluffy.
Add egg; beat until smooth, then stir in flour and lemon peel; mix until dough comes together.
Divide dough in half; wrap one half in plastic wrap and chill.
Press half of the dough onto bottom of pan.
Bake at 350F for 10 minutes; cool completely.
Press remaining dough on top of first layer; do not bake.
Refit bottom into spring-form pan.
Increase oven temperature to 450F.
Beat cream cheese until very fluffy and smooth; gradually add sugar and flour.
Add eggs, one at a time, beating after each addition until just combined.
Beat in vanilla, lemon rind and sour cream
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 450F for 10 minutes; reduce temperature to 300F and bake for 30 minutes.
Prepare topping. In a small bowl, stir sour cream, sugar and vanilla together until sugar dissolves completely.
Remove cheesecake from oven and spread with topping - do not tear surface of the cake.
Bake at 300F for an additional 15 minutes; cool for 30 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Serve with fresh berries.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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