Aunt Betty's Cheesecake - Powerful Handmade site

Aunt Betty’s Cheesecake

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Aunt Betty’s Cheesecake

C
Aunt Betty Aunt Betty

What can compare in taste, texture, and just plain sinful richness to a cheesecake? Some people prefer their cheesecake plain; some like it marbled with chocolate. But most people seem to like it topped with fruit, which teams perfectly with the cake: the fruit’s tart flavor is a great foil for the smooth sweetness of the cream cheese filling. Fresh blueberries, strawberries or peaches are all good toppers for cheesecake. Place fruit decoratively atop cake after baking, then anchor with a simple fruit glaze made from jelly or jam.

In place of the crumb crust, this cheesecake rests proudly on a buttery flour crust; the filling takes a full pound and a half of cream cheese. This cake is not for the faint-hearted!

At a glance

Prep
Bake
Total
Yield
one 9″ x 13″ cake

Ingredients

Crust

  • 3/4 cup (12 tablespoons) unsalted butter
  • 2 large eggs
  • 3/8 cup sugar
  • 1/4 teaspoon salt
  • 2 cups King Arthur Unbleached All-Purpose Flour

Filling

  • 3 cups (three 8-ounce packages) cream cheese
  • 1 cup sugar
  • 4 large eggs
  • 3 tablespoons lemon juice
  • 1 tablespoon vanilla
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour

Topping

  • 1 quart blueberries or strawberries, or 2 cups sliced peaches, drained
  • 1 cup currant jelly (for blueberries or strawberries) or apple jelly (for peaches)

Crust

  • 6 ounces unsalted butter
  • 2 large eggs
  • 2 5/8 ounces sugar
  • 1/4 teaspoon salt
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour

Filling

  • 24 ounces cream cheese
  • 7 ounces sugar
  • 4 large eggs
  • 1 1/2 ounces lemon juice
  • 1/2 ounce vanilla
  • 3/4 ounce King Arthur Unbleached All-Purpose Flour

Topping

  • 24 ounces blueberries or strawberries, or 12 ounces sliced peaches, drained
  • 12 ounces currant jelly (for blueberries or strawberries) or apple jelly (for peaches)

Crust

  • 170g unsalted butter
  • 2 large eggs
  • 74g sugar
  • 1/4 teaspoon salt
  • 241g King Arthur Unbleached All-Purpose Flour

Filling

  • 680g cream cheese
  • 198g sugar
  • 4 large eggs
  • 43g lemon juice
  • 14g vanilla
  • 21g King Arthur Unbleached All-Purpose Flour

Topping

  • 680g blueberries or strawberries, or 340g sliced peaches, drained
  • 340g currant jelly (for blueberries or strawberries) or apple jelly (for peaches)

Instructions

  1. Preheat your oven to 325°F.
  2. To make the crust: Beat the butter, eggs, sugar and salt together until smooth.
  3. Add the flour, stirring to blend.
  4. Press this mixture into the bottom, and partway up the sides, of a 9″ x 13″ pan.
  5. To make the filling: Cream together the cream cheese and sugar, until no lumps remain.
  6. Beat in the eggs, one at a time; stop to scrape the sides and bottom of the mixing bowl after each addition.
  7. Stir in the lemon juice, vanilla and flour. Pour the filling into the prepared crust.
  8. Bake cheesecake in the preheated oven for 45 to 50 minutes. The edge of the cake will be set 1 1/2″ from the edge of the pan; the middle of the cake should still be wobbly. An instant-read thermometer will register 175°F an inch from the pan’s edge.
  9. Remove the cake from the oven (the center will continue to cook through as it rests) and let it cool to room temperature.
  10. To make the topping: Arrange the fruit in a single layer on top of the cooled cheesecake.
  11. Melt the jelly in a small saucepan over medium heat until liquefied.
  12. Drizzle the melted jelly over the berries, or brush over peach slices.
  13. Store the cheesecake, covered, in the fridge for up to 5 days, or freeze for up to 3 months.
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