Cheesecake de Luxe

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Preparation info

  • 8

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Crust

  • 1 cup sifted all-purpose flour
  • ¼ teaspoon sugar
  • 1 teaspoon grated lemon rind
  • ½ cup butter
  • 1 egg yolk, lightly beaten
  • ¼ teaspoon vanilla extract

Filling

  • pounds cream cheese
  • ¼ teaspoon vanilla extract
  • 1 teaspoon grated lemon rind
  • cups sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 5 eggs
  • 2 egg yolks
  • ¼ cup heavy cream

Glaze

  • 2 pounds frozen whole strawberries, thawed
  • Cherry juice or water
  • 2 tablespoons cornstarch

Method

  1. Preheat oven to hot (400°F.).

  2. To prepare the crust, combine flour, sugar and lemon rind. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Mix. Pat one third of the dough over the bottom of a nine-inch springform pan with sides removed. Bake for about six minutes, or until golden. Cool.

  3. Butter the sides of the pan and attach to the bottom. Pat remaining dough around sides to a height of two inches. Increase oven heat to 475°F.

  4. To prepare the filling, beat cream cheese until fluffy. Add vanilla and lemon rind.

  5. Combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.

  6. Pour mixture into the prepared pan. Bake for eight to ten minutes.

  7. Reduce oven heat to very slow (200°F.). Bake for one and one-half hours longer, or until set. Turn off heat. Allow cake to remain in the oven with door ajar for thirty minutes.

  8. Cool on a rack. Chill.

  9. To prepare the glaze, drain strawberries very well, reserving any juice. Add cherry juice to it until liquid measures two cups. Reserve berries.

  10. Slowly mix the cornstarch with the juice in a small pan. Gradually bring to a boil, stirring, and cook for two to three minutes, or until translucent and thick. Cool and chill. Fold in the strawberries. Spread atop chilled cake.

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