Wednesday, September 19, 2007


Here's another great cheesecake recipe. It's from a series of recipes called "Best of the Best," but I don't remember the source. It could have been Woman's Day or Family Circle. It's pretty old, maybe from the 70's. I've made this recipe several times and the cheesecake is New York style, but it's lighter because you beat the egg whites separately and add them in at the end. But I do have a problem with the amounts -- if I pour all the batter into a 9" springform pan, it overflows. So I recommend using a 10" pan if you make this, or use a 9" and an 8" because you will have enough for both. I don't have a photo because I haven't made this one in a while, but next time I post I will give you the recipe I came up with based on this recipe, and a photo to go with it. Here's the recipe:

The Best of the Best: No. 5/Cheesecake

INGREDIENTS: 1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/2 tsp. cinnamon (I took this out, if you like cinnamon, keep it in)
1/4 cup unsalted butter, melted
3 8-oz. pkgs. cream cheese, room temperature
1-1/4 cups sugar (I reduced to 1 cup)
6 eggs, separated, room temperature
1 pint dairy sour cream
1/3 cup all-purpose flour
2 tsp. pure vanilla extract
Grated rind of 1 lemon (about 1 Tbsp.)
Juice of 1/2 lemon (about 1 Tbsp.)
1/4 tsp. salt (my addition)

DIRECTIONS: To make crust: Spray a 10-inch springform pan (or a 9" and an 8") with non-stick cooking spray. Place pan in center of a 12-inch square of aluminum foil and press foil up around side of pan. Combine cracker crumbs, sugar (and cinnamon if using) and melted butter in small bowl until well blended. (I put everything in the food processor and pulsed.) Press 3/4 cup of crumb mixture onto bottom and side of pan. Chill prepared pan while making filling. (Reserve remaining crumb mixture for top, if desired.)
To make filling: With electric mixer on low speed or with a wooden spoon, beat cream cheese in a large bowl until soft. Gradually beat in sugar until light and fluffy. Beat in egg yolks, one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind and juice until smooth. In a separate medium sized bowl, beat egg whites until they hold stiff peaks. Fold whites into the cheese mixture, soufle fashion, until well blended. Pour into prepared pan. Bake in moderate oven (350 degrees F) 1 hour and 15 minutes, or until top is golden; turn off oven heat and allow cake to cool in oven for 1 hour. (I baked at 325 degrees F because I was using a dark-coated pan. -- Using a 10-inch pan, you will have to adjust time. If you are unsure about doneness, open oven door, jiggle pan. If it shakes to much in the middle, give it more time. You want the center to be almost set but still a little jiggly when you turn the heat off.) Remove cake from oven and allow to cool on a wire rack at room temperature. If desired, sprinkle remaining crumbs on top. Chill overnight before serving. Yield: 12-16 servings
Please let me know if you make this, and tell me how it turns out.


Super Easy Recipes said...

I love cheesecake. Right now I consider my old Good Housekeeping recipe the best, but this one sounds very interesting.

Judy said...

Hi super easy recipes -- my favorite is Lindy's (see post) -- it's an oldy but goody, but the "Best of the Best" is really worth trying because it's right up there for NY style cheesecakes.

debbie said...

I remember this recipe from the magazine, though I don't remember which.
I tried it and have used it ever really is the best of the best and easy since I'm not a pro.

Judy said...

Debbie, I also love this recipe, but have found that not everyone does. Some people think it is too light for a New York cheesecake. Lindy's (see previous post for recipe)cannot fail. Everyone likes that one.

debbie said...

This recipe came from Family Circle magazine and YES! from the 70s.
It's the ONLY cheesecake I've ever made. I do add a bit more lemon zest than it calls for.
I remember getting Family Circle as a gift subscription and since I didn't know how to cook at all it was all I used for a long time.
The best of the best recipes were great and I love their Chili recipe but it's not the kind I make now.
Anyway Thanks for posting this...brings back alot of memories.
Now if I could just find that Gold Medal recipe for refridgerator oatmeal chocolate chip cookies! ;)

Anonymous said...

I have been looking all over for this recipe which I lost years ago. Thanks so much.

Paul Martin-Patterson said...

This cheesecake recipe came from the July 1975 Family Circle, and was presented to them by cookbook author John Clancy.

Liz W said...

Thank you for leaving the comments section open on this for so long! I doubt you're going to see this in time to answer it. But I'm going to ask anyway. I have used this recipe since 1975, but I haven't done it in a while and I don't remember if I put it in a water bath. My notes don't say to put it in the water and your recipe doesn't say to do that. I'd hate to have it fail. If you read this in the next few minute let me know! And you are right this is absolutely the best cheesecake recipe, and now they call it Japanese cheesecake for some reason.

Judy said...

Hi Liz, Sorry I didn't make it in time. I did not use a water bath but a water bath will only ensure that the cheesecake bakes more evenly. So, it doesn't matter if you did a water bath or if you didn't. Easier without it and excellent results.