The Best Cheesecake… Ever

April 8, 2018 at 3:50 pm | Posted in Food, Recipes | 2 Comments
Tags: , , , , ,

Lemon-Lime Cheesecake on a Shortbread Crust.  Do I have your attention yet?  It’s bliss.  If you don’t like citrus, omit the juice and double the Vanilla.  Perfect with Summer-ripe Strawberries and Whipped Cream.

For the Crust:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated Sugar
  • 2 cups All-Purpose Flour

Preheat oven to 400F.  Mix Butter and Sugar together until light and fluffy, about 5 minutes.  Add Flour and mix until crumbly.  In a 9” Springform pan (I line mine with foil and spray with veggie spray), press crumbs onto the bottom and up the sides of the pan.  Chill for 10 minutes then bake for 15 minutes until the crust is golden.  Remove from oven and let cool on counter.  Reduce oven temperature to 300F. (Forgot to mention this in the original draft) Add a pan of hot water on the rack below the one you will put the Cheesecake on – this creates a humid environment that Cheesecakes love 🙂

For the filling:

  • 3 packages room temperature Cream Cheese (I use Philadelphia Brand, it’s the best).
  • 4 eggs, also at room temperature
  • 3/4 cup Granulated Sugar
  • Zest and Juice of 1 Lemon
  • Zest and Juice of 1/2 Lime
  • 1/2 Tsp Pure Vanilla Extract
  • 1/2 Cup Whipping Cream, whipped to stiff peaks
  • 1/2 Cup Whipping Cream (unwhipped)
  • 2 Tbsp Cornstarch

Mix Cream Cheese until fluffy.  Add sugar and Cornstarch, mix well until smooth. Scrape down bowl. Add Eggs, one at a time, beating after each addition only until incorporated, scraping down bowl after every two eggs.  Add the unwhipped Cream and Vanilla, zest and Juices.  Mix until smooth.  Fold in the whipped Cream and gently incorporate until just blended.  Pour over cooled crust.

Bake for 70 minutes, turning half way through baking time (if you don’t have a convection oven).  Turn off the oven and DON’T open the door, leave the cake in for another 1/2 hour.

Cool on a rack, run a knife around the rim to loosen the cake, then refrigerate for at least 8 hours, but it’s better when left overnight.

Enjoy!  More pictures to follow, as I forgot to take any this time!

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