Another Christmas Gift for You

In my humble opinion there is only one type of Cheesecake…New York style. It’s a simple yet rich dessert with no added flavors and frills that take away from the wonderful flavor of the cake itself. This recipe is my favorite. It comes from a very old cookbook and I’ve made it for years and years. It has been requested many, many times. It will be the hit of your holiday party, I promise.

Deluxe Cheesecake

All-purpose flour

¾ cup butter or margarine, softened

Sugar

3 egg yolks

Grated peel of 2 lemons

5 8 oz. packages of cream cheese

¼ cup heavy whipping cream

1 Tblspn grated orange peel

¼ teaspoon salt

1 cup sour cream for garnish

Day before serving:

1. In amall bowl, with mixer at low speed, beat 1 1/14 cups flouor, butter or margarine, ¼ cup sugar, 1 egg yolk and half of grated lemon peel until well mixed; refigerate, covered, for 1 hour.
2. Preheat oven to 400 degrees F. Press 1/3 of flour mixture into bottom of 10 inch spring form pan; bake 8 minutes; cool. Turn oven control to 475 degrees F.
3. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese jut until smooth; slowly beat in 1 ¾ cups sugar. With mixer at low speed, beat in 3 tablespoons flour and remaining ingredients except sour cream. At high speed, beat 5 minutes, occasionally scraping bowl with rubber spatula.
4. Press rest of dough around side of pan to within 1 inch of top; don not bake. Pour cream-cheese mixture into pan; bake 12 minutes. Turn oven control to 300 degreed F. and back 35 minutes longer. Turn off oven; let ceesecake remaining oven 30 minutes. Remove; cool in pan on wire rack. Refrigerate.

To Serve:

Remove side of pan. With large spatula loosen cake from pan bottom; slide onto plate. Spread top with sour cream. Makes 16 servings.

Strawberry Deluxe Cheesecake: Prepare cheesecake as above but omit sour cream; cool. Meanwhile make Strawberry Glaze: Reserve 2 cups berries from 2 pints of strawberries. In medium sauce pan, stir ¾ cup sugar, 2 tablespoons cornstarch and 2 tablespoons lemon juice until smooth; add remaining berries and, using potato masher or slotted spoon,  crush berries; cook over low heat, stirring, until thickened; cool.

Spoon mixture on top of cooled cheesecake. Cut reserved berries in half length-wise; arrange, cut side up, over top. In small saucepan over low heat, melt 2 tablespoons currant jelly; brush over berries. Chill.