On Jun 12, 5:46 pm, "Nancy Young" > wrote:
> "Tracy" > wrote
>
> > I have a really reliable cheesecake recipe - but it is at home. I
> > ripped it out of a Gourmet magazine years ago while doing laundry at
> > at laundromat. ( I felt so guilty about that!)
>
> How can you live with yourself? Heh.
>
> > I will type it up
> > tonight.
>
> If it was in Gourmet, you'll find it on epicurious.com. Save
> you some trouble.
>
> nancy

Thanks for that suggestion. I looked for it, but of course it wasn't
there. I must have picked it up somewhere around 1991. I did see
some really interesting cheesecake recipes though that I might want to
try soon.

Here's the recipe. It didn't take too long to type out. I noticed
that is is very close to Tyler Florence's recipe, except I don't use a
water bath and I mix it by hand. I sometimes get a crack, sometimes
not. Cracks don't bother me because I know it will still taste good.
The original recipe also called for a fresh strawberry topping and
glaze, but I don't bother with that since I like the fruit on the
side.

This is a very dense cheesecake.

Ultimate Cheesecake


1 cup graham cracker crumbs
1 cup plus 6 tbls sugar
4 tbls butter, melted
2 pounds cream cheese, room temp
1 1/2 tsp grated lemon zest
2 tsp vanilla
4 eggs
1 pint sour cream

Preheat oven to 300F
Grease 10 x 2 1/2 spring form pan

Mix together crumbs, 4 tablespoons of sugar, and butter. (Note: I
usually make a little more than 1 cup of crumbs)
Press into spring form pan. Chill.

Combine cheese, zest, vanilla, 1 cup plus 2 tablespoons of sugar.
Beat by hand till smooth and creamy.

Add eggs, one at a time.

Stir in sour cream.

Pour batter into pan which has been placed on a cookie sheet.

Place on middle rack in oven.

Bake for 75 minutes.

Turn oven off, crack open door and let cake sit in oven for 1 hour.

Transfer cake to rack and cool completely.

Cover with plastic wrap and refrigerate overnight.