Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Saturday, February 4, 2017

The Ultimate Cheesecake



My mother passed this recipe to me many years ago.  It is the richest cheesecake that you can make.  I save it for special occasions when I want to share a show stopping dessert that tops off a dinner or a party.  I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if you want to make this for Christmas as I did this year I put candied cranberries on top. Ether way this  cheesecake is the star of the show!

Crust:
1 cup sifted flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 egg yolk
1/4 cup butter, softened

Filling:
5 pkg(8-oz) cream cheese softened
1 3/4 cups sugar
3 tablespoon flour
2 teaspoons grated lemon peel
1 1/2 grated orange peel
1/4 teaspoon vanilla
5 eggs, plus 2 egg yolks
1/4 cup heavy cream

Pineapple Glaze:
2 tablespoon sugar
4 teaspoon cornstarch
2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained
2 tablespoon lemon juice
        
Sugared cranberries
2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water 



Crust:
Preheat over to 400F.  Grease the inside of 9-inch springform pan(3 inches high). Remove side.  Make crust:  In a medium bowl, combine flour, sugar, lemon, peel, vanilla.  Make well in center; with fork, blend in yolk and butter.  Mix with fingertips until smooth. Form half of dough into a ball and place on bottom of springform pan. Place wax paper on top; roll pastry to edge of pan.  Remove paper. Bake 6 to ;8 minutes or until golden.  Cool.  Meanwhile divide rest of dough into three parts.  Between waxed paper roll each part 2 1/4 inch wide and 9 inch long. Assemble springform pan with the crust on the bottom. Line sides fo the pan with pastry strips, over lapping ends. Remove waxed paper.  Preheat oven 450F.

Filling: In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed.  Beat in eggs and yolks, one at a time: beat until smooth, occasionally scraping bowl with spatula.  Beat in cream.  Pour into pan.  Bake 10 minutes. Lower oven to 250F. Bake 1 hour longer.  Remove pan to rack to cool, 2 hours. Make glaze.

Glaze: In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent.  Cool.
Spread surface of cheese cake with glaze; refrigerate for 3 hours or overnight.

Sugared Cranberries: Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup. 

Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You'll need to roll them a few times to get a couple layers of sugar on them.

Set cranberries aside to dry for a hour or so.


To serve: Loosen pastry fro side of pan with spatula.  Remove sides of springform pan.  Top with either Pineapple glaze or sugared cranberries. Serves 16
 

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