NY Cheesecake (“Amish” cheesecake)


1 cup flour
¼ cup sugar
1 tsp grated orange peel
½ tsp pure vanilla extract
¼ cup butter
1 egg yolk

5 packages of 8 oz. Cream cheese
1¾ cup sugar
3 tablespoons flour
¼ tsp salt
2 tsp grated orange peel
1 tsp pure vanilla extract
5 large whole eggs
2 egg yolks
¼ cup heavy whipping cream (not Bavarian)


Making the Crust:
1. Let butter soften by leaving it at room temp for a couple hours
2. Mix all ingredients into mixing bowl starting with dry ingredients first
3. Chill for 1 hour
4. Pack chilled mixture onto bottom of the spring pan about ¼ inch
a. Note: the crust will be the consistency of moist bread crumbs
5. Preheat oven to 400º F
6. Bake crust without the side of the spring pan until golden brown on sides (~10 min.)
7. With extra dough pack the sides of the spring pan to make side of crust

Making the Filling:
1. Beat cream cheese until fluffy
2. Starting with dry ingredients first add one at a time and stir
3. Pour into pan
4. Preheat oven to 450ºF
5. Bake at 500ºF for 12 minutes
6. WITHOUT OPENING THE OVEN DOOR reduce heat to 225ºF
7. Bake at 225ºF for ~50 min
8. Take cake out after an hour, edges should be golden and firm, middle can be soft but not soupy. Check by jiggling cake. Leave in longer if cake does not have these qualities. Cake is definitely done if you see cracks on surface.
9. Let sit at room temp for 30 min
10. Refrigerate
11. Serve with fresh fruit and/or grated semi sweet chocolate

Optional Topping:

Semi-sweet chocolate
Raspberry Sauce (see below)

1 10-ounce package frozen raspberries with sugar thawed
3 tablespoons raspberry jam
1 teaspoon fresh lemon juice
1 tsp sugar
Strain raspberries, reserving 1/4 cup raspberry juices. Puree berries, 1/4 cup juices, jam, and lemon juice in processor. Strain, pressing on solids to extract as much fruit and juice as possible. (Can be made 2 days ahead. Cover and chill.)Makes about 3/4 cup.


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