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Mrs. Price's Cheesecake
by Marcia Passos Duffy
Click here for printer friendly cheesecake recipe
Our neighbor used to make cheesecake for us every holiday season when I
was growing up. It was smooth all the way through, like silk, topped with
glazed cherries. Through the years I've been trying to find a recipe that came
close to that delicious cheesecake, since Mrs. Price died long before I got a
chance to ask her for the recipe.
It was only this year that I came across a recipe (that I've tweaked a bit) that
comes pretty darn close to the real Mrs. Price cheesecake. So close that I've
named it in her honor. I think the secret lies in the lemon and orange zest...and
the way it is baked.
Serves 12
5 eight-ounce packages of cream cheese, room temp.
1 3/4 cups granulated sugar
3 1/2 tablespoons all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/2 teaspoon vanilla extract
5 large eggs
2 egg yokes
1/4 cup whipping cream
9-inch springform pan
1.5 cups graham cracker crumbs
1/2 cup butter, melted
topping of your choice
Preheat oven to 500 degrees.
Grease springform pan with cooking spray. In a separate bowl mix graham
cracker crumbs and melted butter. Place mixture on bottom of springform pan
and pat with your fingers until flattened.
Mix cream cheese, sugar, flour, orange and lemon zests, the 2 yolks and
vanilla until smooth with an electric mixer. Add the 5 eggs, one at a time,
mixing each time. Add cream and mix until completely smooth.
Pour the mixture into the prepared springform pan and bake at 500 degrees
for 15 minutes or until the top turns golden brown. Reduce the oven
temperature to 225 and bake for one hour longer. After an hour, turn oven off
and open the oven door slightly. Do not remove the cheesecake but allow it to
cool while the oven is cooling.
When the oven is completely cool, remove and let it cool on a rack until it
reaches room temperature. Refrigerate until ready to serve.
When ready to serve, remove the side of the pan but leave the bottom and
place on a serving dish. Top with glazed cherries, blueberries, or sour
cream/sugar mixture.
About the author: Marcia Passos Duffy is a freelance writer & the publisher of
The Heart of New England online magazine.
by Marcia Passos Duffy
Click here for printer friendly cheesecake recipe
Our neighbor used to make cheesecake for us every holiday season when I
was growing up. It was smooth all the way through, like silk, topped with
glazed cherries. Through the years I've been trying to find a recipe that came
close to that delicious cheesecake, since Mrs. Price died long before I got a
chance to ask her for the recipe.
It was only this year that I came across a recipe (that I've tweaked a bit) that
comes pretty darn close to the real Mrs. Price cheesecake. So close that I've
named it in her honor. I think the secret lies in the lemon and orange zest...and
the way it is baked.
Serves 12
5 eight-ounce packages of cream cheese, room temp.
1 3/4 cups granulated sugar
3 1/2 tablespoons all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/2 teaspoon vanilla extract
5 large eggs
2 egg yokes
1/4 cup whipping cream
9-inch springform pan
1.5 cups graham cracker crumbs
1/2 cup butter, melted
topping of your choice
Preheat oven to 500 degrees.
Grease springform pan with cooking spray. In a separate bowl mix graham
cracker crumbs and melted butter. Place mixture on bottom of springform pan
and pat with your fingers until flattened.
Mix cream cheese, sugar, flour, orange and lemon zests, the 2 yolks and
vanilla until smooth with an electric mixer. Add the 5 eggs, one at a time,
mixing each time. Add cream and mix until completely smooth.
Pour the mixture into the prepared springform pan and bake at 500 degrees
for 15 minutes or until the top turns golden brown. Reduce the oven
temperature to 225 and bake for one hour longer. After an hour, turn oven off
and open the oven door slightly. Do not remove the cheesecake but allow it to
cool while the oven is cooling.
When the oven is completely cool, remove and let it cool on a rack until it
reaches room temperature. Refrigerate until ready to serve.
When ready to serve, remove the side of the pan but leave the bottom and
place on a serving dish. Top with glazed cherries, blueberries, or sour
cream/sugar mixture.
About the author: Marcia Passos Duffy is a freelance writer & the publisher of
The Heart of New England online magazine.
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