Louisa’s Cheesecake

I don’t know Louisa. This recipe, for what I consider to be the ultimate plain New York-style cheesecake, came to me from a friend, not named Louisa, at least 30 years ago. My sister Adele and I have been making it frequently ever since, initially for our catering business, and now, because of all the variously-flavored cheesecakes we make, this is our favorite. I first tasted New York-style cheesecake when my uncle Jack brought home a whole cake from a visit to Lindy’s in New York while he was there for business in the early 1950s. I was only a child, but I remember thinking at the time that it was the best thing I had ever tasted. I think Lindy’s is probably credited with inventing New York cheesecake. This one is as good as that first bite, although I have my doubts about the quality of Philadelphia cream cheese as compared to the Philadelphia cream cheese of long ago. Probably, this cake has a somewhat lighter texture than most New York cheesecakes.

Do not be tempted to open the oven door at any point in the baking of this cake. The perfect results come from maintaining exactly the temperatures called for in the recipe for the exact amount of time. The cake should be slightly jiggly in the center when removed from the oven. Cool completely at room temperature before refrigerating. The center will firm up when refrigerated.

Louisa’s Cheese Cake

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter (melted)
• 5 pkgs. (8 oz.) Philadelphia cream cheese, softened
• 1-3/4 cups sugar
• 3 Tbsp. all purpose flour
• Grated rind of 1 lemon
• Grated rind of 1 orange
• 5 extra-large eggs
• 2 extra-large egg yolks
• 1/4 cup heavy cream

Bake cake the day before needed. Preheat oven to 500°F.

Make a crust with the first three ingredients and press into a 9x3-inch or 10x2-1/4 inch spring form pan.

Beat cream cheese until fluffy.

Mix sugar and and flour together. Gradually blend into cream cheese keeping mixture smooth and stopping occasionally to scrape down the sides of the bowl.

Add grated rinds.

Add eggs and egg yolks one at a time, beating well after each addition. Stir in cream.

Turn into crust.

Bake in 500°F oven for 10 minutes. Reduce to 200°F and bake one hour longer. Remove from oven and cool away from draft. Do not refrigerate until cooled. Then refrigerate until cold before removing sides of pan.

If you decide to put on a fruit topping, arrange it on the day it is to be served. Do not freeze.