Ingredients

The following ingredients have 8 Servings
  • Crust:
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg yolk
  • 1 stick of butter (cut into 1/4 slices)
  • Filling:
  • 1 1/2 pound cream cheese (softened)
  • 3/4 cup sugar
  • 2 tbs flour
  • 1 1/2 tsp lemon juice
  • 1 1/2 tsp vanilla extract
  • 3 eggs and 1 extra yolk
  • 3 tbs heavy cream

Instruction

  • For Crust:
  • Preheat oven to 350 degrees.
  • Place the flour, sugar, vanilla extract, egg yolk, and butter in a large mixing bowl.
  • With your fingertips, rub the ingredients together until they are well mixed and can be gathered into a ball.
  • Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.
  • Butter and flour the bottom of a 8 inch X 2 inch spring-form pan, roll out dough to cover bottom and sides. Bake until a light brown color.
  • For Filling:
  • Baking Step One:
  • Preheat the oven to 485. Oven should be hot to enhance color and to help with setting the cake.
  • Place the cream cheese in a large mixing bowl and beat vigorously until it is creamy and smooth.
  • Beat in sugar, a few tablespoons at a time, then beat in the flour, lemon, vanilla, eggs and egg yolk and heavy cream.
  • Watch out for lumps!
  • Pour the filling into the cookie dough lined pan, bake in the center of the oven in a water bath until a dark brown color has been achieved.
  • The cake should also start to rise slightly, about 10 minutes.
  • Remove from oven. Cool for 30 minutes. Set oven to 350 degrees.
  • Baking Step Two:
  • After cheesecake has cooled for 30 minutes, return the cheesecake to the oven for final baking (this procedure will set the cheesecake).
  • NOTE: Cheesecake is like a pudding with only eggs being used to firm the cake.
  • When the cake is bouncy in the center and slightly risen in the middle as well as on the sides, it's finished!
  • Baking time at 350°F will vary (usually 20 to 40 minutes) depending on your oven. You have to watch the progress to know when it is done. When it hits 20 minutes, start watching it closely. In my oven it takes about 20 minutes.
  • Turn oven off. Crack open door a good amount. Leave in oven an hour to cool down. Remove for oven and cool completely before removing from pan.
  • Refrigerate the cheesecake overnight.
  • Slice cake using a hot, wet knife; wipe blade clean between slices.
  • NOTE: If you overbake, the cake will crack and be too firm. If you underbake, the cake will tend to be soft in the center.
  • It usually takes a couple of tries to get it right. Good luck!