Emilio's Cheesecake

Emilio's Cheesecake
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 142.

This is an unusual cheesecake in that it has no crust and is made in a 13x9 pan. It was first published in the New Yorker magazine in 1971 and was a famous recipe by Emilio Braseco in New York.

Maida notes that a friend (from Alabama!) says that it is better after being refrigerated for 3 days. I think the friend was correct because it is tastier after a day or two. It is very creamy and has a distinct lemon flavor. I would recommend serving this with fruit or whipped cream.

2 pounds Philadelphia Cream Cheese (at room temperature)
1 stick unsalted butter (at room temperature)
1 TBS. vanilla extract
1 1/2 cups granulated sugar
1/2 cup less 1 TBS. cornstarch
7 eggs
2 cups whipping cream
1/4 cup lemon juice

16-24 portions

Preheat the oven to 350 and adjust rack one third down from the top. Butter a 13x9x2 inch pan and set aside.

Beat the cream cheese and butter until it is soft and smooth.

 

Add the vanilla...

And the sugar...

And the cornstarch.

On low speed, beat in the eggs one at a time.

Add the cream slowly.

Add the lemon juice, beating only to mix.

Spray the bottom of the buttered pan.

Pour the mixture into the pan.

Place the pan in a larger pan (I used a jelly-roll pan) and place in the oven. Pour hot water into the bottom pan about 1 inch deep.

Place the pan in a larger pan (I used a jelly-roll pan) and place in the oven. Pour hot water into the bottom pan about 1 inch deep.

Bake for 30 minutes at 350 degrees, then increase the temperature to 375 and bake an additional 10-15 minutes (for a total of 40-45 minutes). Carefully remove the pans from the oven and take the cake pan out of the water bath. Let the cake sit until the bottom of the pan is cool.

Cover the top of the cake pan with a board or tray and carefully invert so that the cake falls out of the pan. Refrigerate as is.