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Best Londonderry Cheesecake

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Best Londonderry Cheesecake

For all of the trouble that this cake is to make the RAVE reviews are more than sufficient reward. The recipe I had years ago called for a dollop of sour cream as a garnish. That worked for me.

 

Yield

16 servings

Prep

35 min

Cook

1 hrs

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
1 ½ cup all-purpose flour
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sugar
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lemon zest
grated
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½ cup butter
or margarine
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4 large egg yolks
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vanilla extract
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4 packages cream cheese
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1 cup cheddar cheese, very old, sharp
ffinely shredded
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4 large eggs
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¼ cup beer
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¼ cup heavy whipping cream
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½ teaspoon orange zest
grated
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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1 x sugar
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1 x lemon zest
grated
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118 ml butter
or margarine
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4 each egg yolks
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1 x vanilla extract
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4 pkgs cream cheese
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237 ml cheddar cheese, very old, sharp
ffinely shredded
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4 large eggs
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59 ml beer
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59 ml heavy whipping cream
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2.5 ml orange zest
grated
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Directions

Early in the day:

In a medium bowl, combine flour, 6 tablespoons sugar, and 1 teaspoon grated lemon peel. With pastry blender or two knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and ½ teaspoon vanilla to form a very stiff dough. Chill 30 minutes. Preheat oven to 425℉ (220℃) F.

Press one-third of the chilled dough evenly into the bottom of a 9-inch springform pan. Bake 8 to 10 minutes until golden brown. Cool. Press rest of dough around sides of pan to within 1 inch of top. Do not bake.

In a large bowl, with mixer at high speed, beat cream cheese until smooth' gradually add Cheddar cheese, beating until well blended - about 5 minutes. Occasionally scrape bowl with rubber spatula.

At medium speed, gradually beat in ½ teaspoon grated lemon peel, ½ teaspoon vanilla, 1 ¾ cups sugar, 2 egg yolks, and remaining ingredients until blended. Beat 5 minutes, occasionally scraping bowl.

Pour mixture into crust. Bake 10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger.

Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; chill.



* not incl. in nutrient facts Arrow up button

Comments


Bob Kenny

I had forgotten about this recipe... this is without a doubt the finest cheesecake I have ever made or eaten... A lot of work... but the rave reviews are worth the trouble...

 

 

Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 24172% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 169mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 14% Vitamin C 0%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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