Ladies and gentlemen, we can go on and on about the best cheese cake on earth until we are yellow in the face. The fact of the matter is, there is only one best. My mom’s… Recently, my mom was out for a visit. (Actually I worked her to death tiling bathrooms.) I have to tell ya, there is nothing better than spending time with a great mom! Especially a great mom who wrote the book on cheese cake! NO! I MEAN IT! My ridiculously talented mom wrote a cheese cake book! Granted, she put this out back when the earth was still cooling, but I think the rules of vulcanization and the earth’s crust also apply to Gastronomic delights! This cheese cake is timeless! In other words, it’s all physics. Just as the crust of earth was vitrified then cooled to solidify the fine cracks and mars in the surface of the globe. Process so perfect as to render such fine details as the Grand Canyon, or perhaps Niagara falls. A process so perfect that it could also create the perfect cake. YES! The perfect cheese cake, I say was created from the same forces of nature that created the great lakes and Mt. Ararat! A crust so divine as to be only compared to the slopes of Haleakala. Lines in the strawberry glaze mirroring those of Nazca. A creamy consistency reminiscent of mother’s milk. A sweetness only tasted by the diligent honey bee on its quest for the purest nectar. Oh to dine on paradise and drink the milk of divine!!!!!!
WARNING!!!! DO NOT attempt to execute this recipe while feeling depressed, lonely or hungry. Failure to fallow this recipe to a “T” will result in a ripple in the space time continuum. The resulting exponential increase in cheese wave dispersion, most certainly could render all matter and anti-matter into cream cheese. This is a universal threat. A thick and non-life sustaining situation could result. Please take care!!!
Crust: 1 cup sifted all-purpose flour ¼ cup sugar 1 teaspoon grated lemon peel ½ cup butter 1 slightly beaten egg yolk ¼ teaspoon vanilla
Filling: 5 (8 oz.) packages cream cheese ¼ teaspoon vanilla ¾ teaspoon grated lemon peel 1 ¾ cups sugar 3 tablespoons all-purpose flour ¼ tablespoon salt 4 or 5 eggs (1 cup) 2 egg yolks ¼ cup whipping cream
Make the crust by combining the first three ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 dough on bottom of 9 inch spring form pan (sides removed). Bake in hot oven (400f.) about 8 minutes or until golden; cool. Attach sides to bottom, butter and pat remaining dough on sides to height of 1 ¾ inches.
For filling, let cream cheese stand at room temperature to soften. Beat creamy; add vanilla and lemon peel. Mix next 3 ingredients; gradually blend into cheese. Add eggs and egg yolks, one at time, beating after each, just to blend gently stir in whipping cream. Pour the cheese mixture into crust-lined pan. Bake at 450F. For 12 minutes; reduce heat to 300F. And continue baking 55 minutes longer. Shake the pan to see if the cake is fairly firm in center. Remove from oven; cool. Loosen sides with spatula after ½ hour. Remove sides at end of 1 hour. Allow the cake to cool for 2 hours longer before glazing with your favorite sauce.
The family has tried a number of sauces, glazes and flambés with this cheese cake… one is better than the other. For the purposes of this blog, I have chosen the strawberry glaze. Mom would approve…
“A good basic glaze that can be varied by changing the fruit to black cherries, pineapple, canned or frozen peaches, black berries, etc….No. 2 cans work just right for this recipe.”
½ cup sugar 2 tablespoons quick cooking tapioca 1 ½ cups of juice (add water to drained juice to total 1 ½ cups) ¼ tablespoon salt 1 tablespoon orange juice 2 cups frozen strawberries, well drained
Combine all ingredients except the strawberries. Place in sauce pan over moderate heat and stir until blended. Cook, stirring constantly, until juice is thickened. Remove from heat and cool. Arrange fruit evenly over top of cheese cake and pour the glaze over the top. Chill several hours before serving.
Yield: About 3 ½ cups of glaze.
Keep your pans greased ya’ll!!!