I’m not sure you can call this a New York Style cheesecake since it doesn’t have sour cream. But it is thick like a New York cheesecake.
The crust is a lovely lemon sugar cookie basically. I found the dough to be a little hard to roll out. I ended up pressing it into the spring form pan. This was just easier, and less cumbersome than trying to roll it.
There is a ton of cream cheese in the filling! I whipped it up with my electric mixer, which was certainly easier than trying to do it by hand. The lemon and orange rind give the cake just a hint of citrus. And of course, the more eggs, the creamier the cheesecake!
The citrus in the cake is the perfect accompaniment for the strawberry glaze.
The glaze is thick and sweet with a jelly like consistency. Straining it takes a little time, but you get all the pesky seeds out of the way.
I decorated the cake with sliced strawberries. You could also add a little whipped cream if you would like.
The cheesecake was amazing! My husband couldn’t get enough - he really had several pieces. Of course, cheesecake is one of his favorite things.
The recipe is absolutely worth the time and effort!
DE LUXE STRAWBERRY CHEESECAKE
COOKIE CRUST
1 Cup Flour
1/4 Cup Sugar
1 Teaspoon Grated Lemon Rind
1/2 Teaspoon Vanilla
1 Egg Yolk
1/2 Cup Butter
FILLING
2 1/2 Pounds Cream Cheese
1 3/4 Cups Sugar
3 Tablespoons Flour
1/4 Teaspoon Salt
1/2 Teaspoon Grated Orange Rind
1/2 Teaspoon Grated Lemon Rind
1/4 Teaspoon Vanilla
5 Eggs
2 Egg Yolks
1/4 Cup Heavy Cream
STRAWBERRY GLAZE
1 Quart Strawberries
1/2 Cup Sugar
1/4 Cup Water
4 Teaspoons Cornstarch
1 Teaspoon Butter
Combine flour, sugar, lemon rind, and vanilla. Make a well in the center and add egg yolk and butter; blend. Wrap in wax paper and chill for 1 hour. Roll about a third of the dough between floured pieces of wax paper into a circle 9 1/2 inches in diameter and 1/8 inch thick. Place on bottom of a 9 inch spring form pan. Roll remaining dough into a rectangle 4 inches wide and 15 inches long. Cut in half lengthwise. Line side of pan with strips, making a rim on the base. Bake in a 400 degree oven for 10 minutes. For filling - combine sugar, flour, salt, orange and lemon rinds, and vanilla. Blend gradually into softened cream cheese, keeping mixture smooth. Add eggs and yolks, one at a time, blending well after each addition. Gently stir in cream. Turn into lined pan. Bake in a 500 degree oven for 12 to 15 minutes. Reduce temperature to 200 degrees and continue baking for 1 hour. Cool away from drafts. For Glaze - Crush enough berries to make 1/2 cup. Put crushed berries, sugar, water and cornstarch into a saucepan. Bring to a boil. Boil 2 minutes. Stir in butter. Strain and cool slightly. Pour over cooled cake and chill slightly. Remove sides of pan and chill until ready to serve.
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