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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 12 |
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This plain cheesecake is anything but ordinary! The marvelously rich filling is terrific with the pecan-laden crust. My brother gave me the recipe. Donna Bucher, Tirane, Albania Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1/4 cup finely chopped pecans |
1 teaspoon grated lemon peel |
6 tablespoons cold butter |
1 egg yolk |
1/2 teaspoon vanilla extract |
filling: |
5 packages (8 ounces each) cream cheese, softened |
1-3/4 cups sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
4 eggs |
2 egg yolks |
1/4 cup heavy whipping cream |
Directions:
1. In a bowl, combine the flour, sugar, pecans and lemon peel, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400° for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.
2. Fill a 13-in. x 9-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325°.
3. In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Combine eggs and egg yolks; add to cream cheese mixture just until combined. Beat in cream just until combined. Pour over crust.
4. Bake on middle rack at 325° for 70-75 minutes or until center is almost set (top of cheesecake will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
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