Longchamps' Cheesecake

Longchamps' Cheesecake
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!

Crumb Crust

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

Butter the sides of a 9 x 2.5 or 3 inch springform pan. (Leaving the bottom unbuttered makes it easier to transfer to a serving plate). Combine crumbs, sugar and cinnamon. Add melted butter and stir until evenly distributed. Remove and reserve 1 1/2 cups of the mixture. Press the remainder on the sides of the pan. Press the reserved crumbs on the bottom. Press firmly all over. Place in refrigerator or freezer until you are ready to use it.

  
Filling

16 oz. Philadelphia brand cream cheese, at room temperature
1 cup granulated sugar
1/4 tsp. salt
6 eggs
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.

Remove the bowl from the mixer and stir in the lemon zest. Pour the mixture into the prepared crust and bake 80 minutes (I baked it for 70 minutes since I have a hot oven). Turn the oven off, open the door about 6 inches and let the cheesecake cool in the oven. (Note: I used a water bath)

After the cheesecake has cooled, remove it from the pan and refrigerate for a few hours or longer.

Topping

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.