Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 138.
This cheesecake is named after a restaurant chain in New York. It is very easy to make and wonderful. The lemon zest gives the cheesecake a nice touch. After making this I realized that the crust was your basic graham cracker crust and not the nightmarish way she normally does it (maybe she discovered this later??)
Although the recipe does not call for a water bath, I always use one when making a cheesecake. However, since this one will be covered with topping, that might not be important to you.
About the topping - she recommends either fresh blueberries or strawberries. I had frozen strawberries on hand and used those. Her method was different (I will explain both ways in the recipe). Enjoy!
1 3/4 cups graham cracker crumbs
1/3 cup granulated sugar
2 tsp. cinnamon
7 TBS. plus 1 tsp. (1 stick minus 2 tsp.) unsalted butter
16 oz. Philadelphia brand cream cheese, at room temperature
1 cup granulated sugar
1/4 tsp. salt
1 cup heavy cream
1 tsp. vanilla extract
Finely grated rind of 2 large lemons
Adjust oven rack 1/3 up from the bottom and preheat to 350.
|In a large mixer bowl, beat the cream cheese until soft and very smooth. Add the sugar and beat well, scraping the sides of the bowl to fully incorporate.|
|Add the salt.|
|Add the eggs one at a time, beating well after each addition.|
|Beat in the cream.|
|Add the vanilla.|
|After the cheesecake has cooled, remove it from the pan and refrigerate for a few hours or longer.|
Since I was using frozen strawberries for the topping, I didn't follow Maida's instructions. It probably would have worked however. Her Method: Use 2 cups of fresh strawberries or blueberries and 1/2 to 3/4 cup of seedless red currant preserves. Wash the berries and dry them thoroughly. Melt about 1/2 cup of the preserves in a small saucepan, stirring over low heat. Let it come just to a boil. Mix it with the berries and spread over the cake.
The Method I Used: Allow the frozen strawberries to thaw. Drain them, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Mix cornstarch and reserved liquid in medium saucepan until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool. Stir in strawberries; spoon over cooled cheesecake.