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this must be heaven cheesecake

(1 rating)
knish avatar
Recipe by
Helaine Norman
@knish
Sunrise, FL

I've tweeked this recipe to make it just what I want in a cheesecake. I love the cookie crust (not Gramham) and the added hint of lemon and orange as well as its texture. I made it when my daughter brought home her then fiance(now husband)from England to meet me. It has become the cake HE now makes for his side of the family gatherings in England and Wales. It is in my nature to write long/detailed recipes. Do not let this deter you! It is my way of making sure you understand the recipe and assure a success for you. It really is easy, but does take time and patience.

(1 rating)
yield 12 to 15 (depending on size of pieces)
prep time 4 Hr 35 Min
method Bake

Ingredients For this must be heaven cheesecake

  • 1 c
    all-purpose flour, the presifted kind
  • 1/4 c
    sugar
  • 1 Tbsp
    orange rind, grated
  • 1 Tbsp
    lemon rind, grated
  • 1/2 c
    butter or margarine
  • 1
    egg yolk, slightly beaten
  • 1/4 tsp
    vanilla, orange or almond extract
  • FILLING
  • 5 pkg
    8 ounce size, cream cheese, room temperature
  • 1/4 tsp
    vanilla extract
  • 1 tsp
    lemon zest, grated
  • 1 tsp
    orange zest, grated
  • 1 3/4 c
    sugar
  • 2 Tbsp
    sugar
  • 3 Tbsp
    flour, all-purpose
  • 1/4 tsp
    salt
  • 4 or 5
    eggs (enough to equal 1 cup)
  • 2
    egg yolks
  • 1/4 c
    heavy whipping cream

How To Make this must be heaven cheesecake

  • 1
    Preheat Oven to 400. CRUST PREPARATION: The first and hardest part of the prep only because it takes some patience. Combine the flour, sugar and juice(s). Cut (with pastry cutter or heavy fork)in butter until mixture is crumbly. Add yolks (only) and the extract of your choice. (I use whatever I have on hand.) With hands, blend or pulse in processor VERY briefly, but thoroughly.
  • 2
    Bottom Crust: Remove side of springform cake pan. (Have a plate or piece of wax paper on hand with a little flour just for dipping hands in since the butter in the dough gets sticky. With hands slightly floured, slowly & carefully pat 1/3 of dough on BOTTOM only. Bake in hot 400 degree oven for about 8 minutes, or until golden. (Watch it carefully!), and do not let it brown too much.) Cool well before you add the side crust.
  • 3
    Side Crust: Attach sides to the bottom of the springform pan. Butter inside of the sides. Continue to keep a little flour nearby for flouring fingers as you pat remaining crust dough on the inside of the sides, using as much of the dough as possible, to a height of about 2 to 3 inches. This part takes a little patience, but it is well worth it!!!!
  • 4
    FILLING PREPARATION, the easy part: Preheat oven to 450. Mix together the sugar, flour & salt. Set aside. With mixer, beat cream cheese until creamy. Add vanilla and zest(s). Add one at a time, each egg and egg yolk, beating after each addition to blend well.
  • 5
    GENTLY stir in whipping cream. Pour into the crust-lined pan. Bake for 12 minutes only at 450. Reduce heat to 300 and continue baking for 55 minutes.
  • 6
    Remove from oven. Let cake cool 1/2 hour. Loosen sides with spatula, BUT DO NOT REMOVE sides yet! Let cake stand 1 hour and remove side.
  • 7
    Refrigerate 2 hours before serving. Can be prepared days ahead of time.
  • 8
    The crust is critical to the recipe, even though it takes patience. When you taste it, you will know why! Below is a tip for keeping the cake from cracking which is common with these kinds of cheesecakes. Even if it does crack it is delicious though!!!
  • 9
    " Water Bath " to keep cheesecakes from cracking. Wrap aluminum foil around sides and bottom of the springform pan with removable bottom. This prevents leakage. Place your springform pan (filled with cheesecake batter and crust) into a larger deep baking pan that it will fit into easily. It should be at least 2-3 inches in depth. Place in pre-heated oven. Pour very hot water (with a kettle or measuring cup)into the larger pan about halfway up, or approximately 1 1/2 to 2 inches. Bake cheesecake as directed. When cake is done, remove springform pan from "water bath" in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled. Remove aluminim foil from sides and bottom of pan only after cake has cooled in refrigerator. When you are ready to remove side of springform pan: Even though the recipe states cool if fridge 2 hours, this method for keeping it from cracking really works better if it is cooled at least 4 hours.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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