Deluxe Cheesecake

Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper’s most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit. Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.

Ingredients

For the crust

• 1 cup flour
• ¼ teaspoon sugar
• 1 teaspoon grated lemon rind
• ½ cup (1 stick) butter
• 1 egg yolk, lightly beaten
• ¼ teaspoon vanilla

For the filling

• 5 8-ounce packages cream cheese
• ¼ teaspoon vanilla
• 1 teaspoon grated lemon rind
• 1 ¾ cups sugar
• 3 tablespoons flour
• ¼ teaspoon salt
• 5 eggs
• 2 egg yolks
• ¼ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    909 calories; 67 grams fat; 37 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 64 grams carbohydrates; 0 grams dietary fiber; 48 grams sugars; 15 grams protein; 358 milligrams cholesterol; 641 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat the oven to 400 degrees.
2. To prepare crust, combine the flour, sugar and lemon rind. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
3. Pat 1/3 of the dough over bottom of a 9-inch springform pan with sides removed. Bake about six minutes, or until golden. Cool.
4. Butter the sides of pan and attach to bottom. Pat remaining dough around sides to a height of two inches.
5. Increase the oven heat to 475 degrees.
6. To prepare the filling, beat cream cheese until fluffy. Add vanilla and lemon rind.
7. 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.
8. Pour mixture into prepared pan. Bake eight to ten minutes.
9. Reduce the oven heat to 200 degrees. Bake one hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar.
10. Cool on a rack. Chill.

2 hours