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Deluxe Cheesecake

chef.mark's picture
  Soft butter 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Flour 1 Cup (16 tbs)
  Vanilla 1⁄4 Teaspoon
  Grated lemon rind 1 Teaspoon
  Egg yolk 1
  Philadelphia cream cheese 40 Ounce (Five 8 Ounce Packages)
  Sugar 1 3⁄4 Cup (28 tbs)
  Flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Whole eggs 5
  Egg yolks 2
  Heavy cream 1⁄4 Cup (4 tbs)
  Grated orange rind 1 Teaspoon
  Fruit juice 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Sugar 4 Tablespoon
  Lemon juice 1 Teaspoon

Combine first 6 ingredients to make a soft dough.
Chill 1 hour.
Roll out 1/3 of chilled dough on, or between, lightly floured sheets of waxed paper.
Cut circle to fit bottom of 2 quart springform pan or casserole dish.
Bake at 350°F for 10 to 12 minutes or until lightly browned.
I have omitted baking the pastry bottom with no bad result and just proceeded to the next step.
Roll out remaining dough; line sides of baking pan/dish.
Set aside.
Filling: Beat softened cream cheese with electric mixer until fluffy.
Mix together dry ingredients, mix into cheese.
Combine well.
Add the 5 whole eggs, unbeaten, with vanilla.
Beat in the 2 egg yolks separately.
Stir in the cream and grated rinds.
Pour cheese mixture into lined pan/dish; it will completely fill pastry shell.
Bake at 450°F for 10 minutes or until lightly browned.
Reduce heat to 300° F; bake 1 hour.
The top should be lightly browned.
Cool completely then refrigerate.
If a casserole is used, it can be inverted onto a plate, when cooled, to remove.
Serve with fruit glaze, when cheesecake is chilled.
Fruit Glaze: Mix liquid into dry ingredients carefully to avoid lumps.
Cook, stirring, over medium heat.
Bring to boil.
When it becomes clear, remove from heat, add lemon juice.
Place fruit (sliced peaches, strawberries, crushed pineapple) on cheesecake.
Pour glaze over fruit before it sets.
Gilding the Lily: Poach peeled and cored pear halves in sugar water and Cointreau; drain well, using liquid to make a cornstarch glaze for the pears.
Place pears on top of cheesecake.
Gently pour slightly cooled glaze over them.
Serve slices of cheesecake with a warm hot fudge sauce to present a cheesecake poire belle helene.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8098 Calories from Fat 4762

% Daily Value*

Total Fat 541 g832.3%

Saturated Fat 303.2 g1516.2%

Trans Fat 0 g

Cholesterol 3186.1 mg1062%

Sodium 4555 mg189.8%

Total Carbohydrates 713 g237.8%

Dietary Fiber 6.1 g24.3%

Sugars 521.5 g

Protein 128 g256%

Vitamin A 399% Vitamin C 153.5%

Calcium 143.6% Iron 102.1%

*Based on a 2000 Calorie diet

Deluxe Cheesecake Recipe