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Classic Cheesecake

Years ago I went on the search for the perfect cheesecake, after much trial and error I found this classic recipe from Betty Crocker that is truly the perfect cheese cake.

Ingredients

Crust

  • 1 cup flour
  • 1 /4 cup sugar
  • 1 tsp lemon zest
  • 1/4 tsp vanilla
  • 1 egg
  • 1/4 cup butter softened

Cheesecake

  • 5 8 oz cream cheese softened
  • 1 3/4 cup sugar
  • 3 Tbsp all purposed flour
  • 1 Tbsp grated orange zest
  • 1 Tbsp grated lemon zest
  • 1/4 tsp salt
  • 5 eggs
  • 2 egg yolks
  • 1/4 cup heavy whipping cream

Instructions

Crust

  • Heat oven to 425 degrees
  • Prepare crust by mixing all of the ingredients and patting into a parchment lined springform pan. Bake at 425 for 8-10 minutes, until lightly browned.

Cheesecake

  • Beat cream cheese, sugar, flour, orange zest, lemon, zest, and salt in a large bowl with an electric mixer on medium speed for about one minute or until smooth. Beat in eggs, egg yolks, and 1/4 cup of whipping cream beating on low speed until well blended, and pour into baked crust.
  • Bake 20 minutes at 425 degrees
  • Reduce oven temperature to 300° bake about 45 minutes longer or until the center is set (do not insert a knife because it could cause cheesecake to crack)
  • Turn off the oven and leave the cheesecake in the oven 15 minutes. Cool in a pan on a wire rack for 15 minutes.
  • Run a metal spatula alongside of cheesecake to loosen it, and refrigerate uncovered for about three hours or until chilled.
  • Cover and refrigerate for at least nine hours, but no longer than 48 hours. Run a metal spatula along the side of the cheesecake to loosen it and remove the springform serve as desired.