Plain Cheesecake

[AllenOK]

I made this sometime around New Year's 2007. And sometime in 2008, I think. PeppA just saw me posting this recipe, and hit me up to make it again.

Plain Cheesecake
Yields: 1 10” cheesecake

Suitable crust, either short dough or graham
2 ½ # cream cheese (five 8 oz blocks)
14 oz sugar
¾ oz cornstarch
½ oz lemon zest
1 ½ t vanilla
1 t salt
8 oz eggs
3 oz egg yolks
1 c heavy cream
¼ c milk
1 T lemon juice

Grease a 10” springform pan. Line the pan with a crust of your choice, either short dough or graham. Bake until golden brown @ 350°F. When the pan comes out of the oven, lower heat to 275°F. Cream the cheese until soft. Add the sugar, cornstarch, zest, vanilla, and salt, cream until smooth. Add the eggs, mix until smooth. Add the cream and lemon juice, mix until smooth. Pour mixture into the pan. Bake @ 275°F until done, 1 ½ - 2 hours.

[Maverick2272]

I like a good graham crust, looks good as usual Allen!

Thanks!

[AllenOK]

Honestly, I'm not that fond of a graham crust. I've been trying to duplicate a "caramel" crust that I had on a cheesecake several years ago. I mentioned this on DC a couple of years ago. I remember the crust was crisp, yet had a caramel-like flavor to it. The only thing I can think of is that the baker somehow incorporated caramel in the crust, or, as was suggested by another DC'er, probably a basic sugar cookie dough with brown sugar instead of white. I have yet to attempt option #2.

[Maverick2272]

Option #2 sounds more likely, and would explain the caramel like taste I think. Also using brown sugar would make it more pliable but also more apt to burn. Using a spring form you might be able to get away with it, for those without spring form don't use glass at all if trying to duplicate this crust!

[Mama]

Have you tought about maybe a crust made up of gingersnaps, pecans, brown sugar, a little salt and butter?

[AllenOK]

That sounds interesting. I may have to try that. I love gingersnaps.

[Maverick2272]

That does sound good Mama!