Best Ever Cheesecake

Best Ever Cheesecake

18

"This is the only cheesecake that I have found that has the shortdough crust and it is a good tasting cake. It takes time to make, but is well worth the time."
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Ingredients

servings 360 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. To Make Dough Crust: Combine 1 cup of the flour, 1/4 cup of the sugar and 1 teaspoon grated lemon peel. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough into the bottom of one 9 inch springform pan with the sides removed. Bake at 400 degrees F (205 degrees C) for 6 minutes. Let cool then butter sides of pan and attach to bottom. Pat the remaining dough evenly on the sides to a height of 2 inches.
  3. To Make Filling: Preheat oven to 500 degrees F (260 degree C). Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon peel.
  4. Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the heavy cream. Pour batter into the prepared crust.
  5. Bake at 500 degrees F (260 degrees C) for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 200 degrees F (100 degrees C) and continue baking for 1 hour. Remove cake from oven and cool in pan for at least 3 hours. Remove sides of pan to serve.

Reviews

18
  1. 22 Ratings

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Most helpful positive review

Frankly, this cheesecake is exquisite! I'm one of those cheesecake buffs, who will bake and bake until I find the one that suits my palate, and this recipe steals the show. Birdlady,(previous ...

Most helpful critical review

This might be wonderful if you want a cakey cheese cake. It was too heavy for me and didn't have enough flavor. I believe that the taste did not warrant the expense of all the ingredients.

Frankly, this cheesecake is exquisite! I'm one of those cheesecake buffs, who will bake and bake until I find the one that suits my palate, and this recipe steals the show. Birdlady,(previous ...

This was the best cheesecake I have ever had. It was easy to make, had easy ingredients, and came out wonderful. It was light, creamy, and just sweet enough. Everyone loved it and I plan to make...

Tasted wonderful, but for some reason, mine didn't rise. It was only a little over an inch tall, but it was tasty.

This recipe was the best cheesecake I've ever made! I dressed it up by adding shaved chocolate and sliced strawberries along the outer edge. I'm throwing my old cheesecake recipe out!!

This might be wonderful if you want a cakey cheese cake. It was too heavy for me and didn't have enough flavor. I believe that the taste did not warrant the expense of all the ingredients.

I think the cheesecake was awesome, but I think it had just a little too much lemon taste to it. But overall, it was pretty good.

This was the first time I made any cake in a springform pan. This cheesecake had a nice smooth flavor but it was not the best I have ever had. I did love the shortdough crust better than the gra...

Great idea with the crust bottom. My family really enjoyed this one. The cheese cake was nice and creamy.

It truly is "the best" I've ever made. I made one for Easter dinner this year and everyone raved about it. They enjoyed the shortbread crust and the rich flavor of the cheesecake.