World’s Best Cheesecake (also not an exaggeration)

My last blog entry was about the world’s best meatballs. I thought it only fitting that I follow that up with a recipe for the world’s best cheesecake. This is a recipe I got from a former neighbor of mine and former Minnesota Secretary of State and current District 16B Minnesota State Representative Mary Kiffmeyer. When I originally got this recipe from her, probably about 20 years ago now, I thought it was her own personal recipe. It was only after I misplaced the recipe and asked her to resend me a copy, that I realized the recipe is actually a Better Homes and Gardens recipe from 1968.

This cheesecake truly is so decadent and rich and delicious, due in no small part, I am sure, to the five, yes that’s right FIVE packages of cream cheese. If you are a cheesecake lover, this is the recipe for you.

Note, Mary had crossed out the lemon in both the crust and the filling in the copy of the recipe she sent to me, but I included it. I thought it was a nice touch to have that zing that the lemon added.

I bottled my chocolate sauce. It heats up nicely!

 

In terms of topping, in the past I have offered everything from warm chocolate and caramel sauce to fresh berries (strawberries, raspberries, and blueberries were favorites). This time I made a homemade chocolate sauce that could be heated up and poured over the top. It was a tasty combination.

Cheesecake Supreme

Crust:
1 cup sifted all-purpose flour
¼ cup sugar
1 teaspoon grated lemon peel (optional)
½ cup butter
1 slightly beaten egg yolk
¼ teaspoon vanilla

Filling:
5 8-ounce packages of cream cheese
¼ teaspoon vanilla
¾ teaspoon grated lemon peel (optional)
1 ¾ cups sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
4 or 5 eggs (1 cup)
2 egg yolks
¼ cup whipping cream

Make Crust: Combine first three ingredients. Cut in butter till mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake in hot oven (350⁰) about 8 minutes or till golden; cool. Attach sides to bottom, butter, and pat remaining dough on sides to height of 1 ¾ inches.

Make Filling: Let cream cheese stand at room temperature to soften (1 to 1 ½ hours). Beat creamy. Add vanilla and lemon peel. Mix next three ingredients, gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream.

Turn into crust-lined pan. Bake at 450⁰ for 12 minutes; reduce heat to 300⁰and continue baking for 55 minutes. Remove from oven; cool. Loosen sides with spatula after ½ hour. Remove sides at end of one hour. Allow to cool two hours longer.