My mother passed this recipe New York-style cheesecake to me many years ago. It is the richest cheesecake that you can make. I save it for special occasions when I want to share a show-stopping dessert that tops off dinner or a party. I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if I want to make this for a Christmas dessert I put candied cranberries on top. Either way, this cheesecake is the star of the show!
1 cup sifted flour, King Arthur Flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 egg yolk
1/4 cup butter, softened
5 pkg.(8-oz) cream cheese softened, Philadelphia cream cheese
1 3/4 cups sugar
3 tablespoon flour
2 teaspoons grated lemon peel
1 1/2 grated orange peel
1/4 teaspoon vanilla
5 eggs, plus 2 egg yolks
1/4 cup heavy cream
2 tablespoon sugar
4 teaspoon cornstarch
2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained
2 tablespoon lemon juice
2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water
Preheat over to 400F. Grease the inside of the 9-inch springform pan(3 inches high). Remove side.
Make the crust: In a medium bowl, combine flour, sugar, lemon, peel, vanilla. Make well in center; with a fork, blend in yolk and butter. Mix with fingertips until smooth. Form half of the dough into a ball and place it on the bottom of the springform pan. Place wax paper on top; roll pastry to edge of the pan. Remove paper. Bake for 6 to 8 minutes or until golden. Cool. Meanwhile, divide the rest of the dough into three parts. Between waxed paper roll each part 2 1/4 inch wide and 9 inches long. Assemble the springform pan with the crust on the bottom. Line sides of the pan with pastry strips, overlapping ends. Remove waxed paper. Preheat oven 450F.
Filling: In a large mixer bowl, blend cheese, sugar, flour, peels, and vanilla at high speed. Beat in eggs and yolks, one at a time: beat until smooth, occasionally scraping bowl with a spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250F. Bake 1 hour longer. Remove pan to rack to cool, 2 hours. Make glaze.
Glaze: In a small saucepan, combine sugar and cornstarch. Stir in the remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent. Cool.
Spread the surface of cheesecake with glaze; refrigerate for 3 hours or overnight.
Sugared Cranberries: Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
Remove cranberries from syrup and roll in the remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
Set cranberries aside to dry for an hour or so.
To serve: Loosen pastry from the side of the pan with a spatula. Remove sides of springform pan. Top with either Pineapple glaze or sugared cranberries. Serves 16