Grandmother's Cheesecake

Grandmother's Cheesecake

8 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Shirley Brown
Recipe by  Shirley Brown

“A citrus cheesecake with a shortbread crust. It takes a long time of preparation but it is well worth the wait. If you can't find a vanilla bean, substitute 1/4 teaspoon vanilla extract for each 1 inch piece of bean. You can top with any of your favorite fruits or toppings, or eat it plain. Summertime fresh fruits are nice, or chocolate lovers can spread on a layer of fudge topping.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch springform pan

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Directions

  1. In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.
  2. Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.
  3. Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack.
  4. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
  5. Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes.
  6. Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.

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Reviews (8)

Rate This Recipe
BUTTERCUP4
7

BUTTERCUP4

This cheesecake is delicious. I only gave it 4 stars because 500 degrees for 15 minutes made the top of the cheesecake very brown, almost burnt. I had to cover the top with foil. Next time I'll try it at 400 degrees. Also I didn't bother with the pastry trimmings as stated in step 5, I used almost all of it in step one.This makes it much easier.

LADYBUG79
7

LADYBUG79

This recipie was great!!! Using a graham cracker crust rather that the one given is great also! a little less citrus zest as well 1 tsp is all! But iver all delicious!!

PHILROECT
6

PHILROECT

This is the best cheesecake, it is the same as the famous "Lindy's" cheesecake from New York City.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 475 cal
  • 24%
  • Fat
  • 34 g
  • 52%
  • Carbs
  • 35.3 g
  • 11%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 202 mg
  • 67%
  • Sodium
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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