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Ann Thomas' Cheesecake




Source of Recipe


Buddy Cookbook


List of Ingredients




crust

2 cups flour
1/2 cup sugar
1 cup butter or margarine
blend this as you would piecrust

add:

2 egg yolks
1/2 teaspoon vanilla
2 teaspoons grated lemon zest (I choose to leave this out as I prefer the plain flavor with the fruit toppings. Do as you like.)

Knead into a cookie-like dough. Divide in half, press one half into the bottom of a 10-12 in a lightly sprayed SPRINGFORM pan.

Bake his for 8 minutes at 350º. Remove and cool till you can handle the pan. I roll the remaining dough into a log that will fit around the inside of the pan. Cut in 2 pieces. Lightly flatten these then place them around the inside of pan even out and pinch edges together. Set aside

FILLING

4 8-oz cream cheese
1 1/3 cups sugar
2 Tablespoons cornstarch
1 Tablespoon flour
1/2 teaspoon grated lemon rind (as before I omit this)
1/4 teaspoon salt
4 large eggs
1 egg yolk
1/4 cup of heavy cream
1 teaspoon vanilla extract

Whip the softened cream cheese, add the sugar, dry ingredients, and lemon. Add the eggs one at a time on low. Lastly add the cream and vanilla, blend till smooth. Pour into crust.

Place in center of a COLD oven. Turn heat to 400º, set the timer for 8 minutes. Turn the oven heat to 200 degrees, DO NOT OPEN OVEN NOW. Bake for 45 minutes to an hour. The cake will puff up like a Soufflé (this is an illusion if will settle down flat when done). Check center by inserting a toothpick or cake tester. It has to come clean. Cool on a rack

Topping

While cake is cooling:
In a small saucepan mix the following over low heat just until it is fluidy and sugar starts to dissolve.


2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla
Pour evenly over slightly warm cake. Smooth out. Cover now with plastic wrap. Refrigerate at least 24 hous. Then top as you like with pie filling of choice. Keep refrigerated.

Yield, depending on wedge size : 12- 20 cuts

Recipe