Ingredients
-
-
1
-
1/4
-
1 1/2
-
1
-
1 1/2
-
1/4
-
-
5
-
1 3/4
-
3
-
4
-
6
-
1/2
-
2
Directions
Discover the Best Cheesecake Recipe that has been a cherished family favorite since 1981, straight from the pages of the Woman’s Day Dessert Lover’s Cookbook. This recipe stands out for its unique short crust, offering a delightful alternative to the traditional graham cracker crust. While you can substitute the graham cracker crust if you prefer, we believe you won’t want to once you’ve tasted this exceptional version.
This cheesecake is generously sized, calling for 40 ounces of cream cheese, creating a rich and luscious dessert that is worth every ounce. The original recipe suggests a pineapple topping, but we often use canned cherry pie filling instead, enhancing its deliciousness. Feel free to use any fruit topping you love to make it your own.
**TIP:** To prevent cracks in your cheesecake, consider placing a pan of hot water on the bottom rack of your oven during baking. However, if cracks do appear, simply cover them with your chosen fruit topping – it tastes just as wonderful.
For over four decades, this Best Cheesecake Recipe has remained a go-to for celebrations, special occasions, or simply for treating yourself to a delightful dessert. Give it a try and see why this cheesecake recipe continues to win hearts and bring smiles to our family table.
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Steps
|
1
Done
|
In Bowl Combine Flour, Sugar and Lemon Zest. Make a Well in Center; Add Egg Yolk, Vanilla and Butter. Blend With Finger Tips or Fork Until Mixture Resembles a Crumbly Rich Cookie Dough. |
|
2
Done
|
Divide Dough Into 2 Parts, One Part Slightly Larger Than the Other. Grease a 9-Inch Spring-Form Pan; Remove Rim. Shape the Smaller Part of the Dough Into a Ball; Place in the Botton of Pan, Top With Waxed Paper; Roll to Edge, Reserving Any Excess Dough. Remove Paper. |
|
3
Done
|
Bake in Preheated 400f Oven 6-8 Minutes; Cool. |
|
4
Done
|
Divide Remaining Half of Dough Into 4 Parts; Roll Each Part Between 2 Pieces of Waxed Paper Into 3x8 Inch Strips. Reassemble Springorm Pan. Remove Top Sheet of Waxed Paper from Each Pastry Strip. Place One Strip of Pastry at a Time Along Inside Rim of Pan, Press Against Rim, Remove Paper. Repeat With Remaining Pastry Strips, Overlapping Ends Each Time and Pressing to Seal. |
|
5
Done
|
Cheesecake Filling: |
|
6
Done
|
in Large Bowl of Mixer Beat Cream Cheese, Sugar, Flour and Lemon Zest Until Smooth. Beat in Eggs, One at a Time., Until Thouroughly Combined. Stir in Milk and Vanilla. |
|
7
Done
|
Spoon Cream Cheese Filling Into Pan. Bake in a Preheated 450f Oven 10 Minutes. Reduce Oven to 250f and Bake 1 Hour and 20 Minutes Longer. |
|
8
Done
|
Cool on Wire Rack Until Completely Cooled. |
|
9
Done
|
Pineapple Topping: |
|
10
Done
|
in Small Saucepan Combine Pineappple and Cornstarch. Cook and Stir Until Mixture Bols and Thickens. Stir in Vanilla, Cool. |
|
11
Done
|
Spread Pineapple Topping Over Cheesecake. Cover Lightly and Refrigerate Until Cold. Loosen Crust from Pan With Knife or Spatula. Remove Rim. Garnish With Sliced Strawberries, If Desired. Makes About 16 Servings. |
