In the 1900s, Cheesecakes became very popular in New York. According to What’s Cooking America, every restaurant in New York served its recipe variation. Although almost every food blog posted dozens of quick and straightforward cheesecake recipes, the classic recipes from scratch did not vanish — they live in New York State grandmas’ notebooks.
Our cheesecake comprises from the smooth buttery crust and the filling, where the richness of cream cheese collides with a refreshing lemon kick. The editors of Jiggers n’ Drams required only one change of the original recipe — we swapped the caster sugar for demerara sugar.
We strongly suggest using a kitchen robot for blending the cake filling. While testing the recipe, we decided to use the old school method of combining — hands and kitchen tools — and quickly discovered why the grandmas’ possess such muscular arms.
Classic Lemon Cheesecake
- Kitchen robot
- Two mixing bowls
- Fine mesh sifter
- A whisk
- 9-inch springform cake pan
- 2 cups of all-purpose flour
- 4 tbsp of demerara sugar
- 2 tbsp of fresh lemon zest
- 2 sticks of unsalted butter
- 2 egg yolks
- 1 tbsp of vanilla extract
- 5 8 oz packagings of cream cheese
- ½ cup of heavy whipping cream
- 5 eggs
- 2 tbsp of vanilla extract
- 1 tbsp of lemon zest
- 1 ¾ cup of demerara sugar
- ¼ tsp of salt
- 2 tbsp of flour
- Preheat the oven to 400°
- Sift two cups of flour into the mixing bowl. Mix in the lemon zest with a fork.
- Cut two sticks of unsalted butter into cubes. Combine them with the flour until the mixture crumbles. For the best results, use softened butter at room temperature.
- In a separate bowl whisk two egg yolks with one tablespoon of vanilla extract and demerara sugar. Pour the liquid into the flour mixture and work it into a dough.
- Divide the dough into two parts.
- Pat the first part of the dough to the bottom of the pan, bake for six to seven minutes and let cool.
- Let the cream cheese warm up to room temperature before use. Blend five packagings of cream cheese, ½ cup of heavy whipping cream, five eggs, and vanilla extract till fluffy.
- Mix in the lemon zest, demerara sugar, salt, and flour.
- Grease the sides of the pan with butter, attach to the bottom and pat the remaining dough around.
- Bake for 8 minutes on 475 °F, then decrease the temperature to 200 °F and bake for another hour. Let it cool in the oven and then in the fridge for at least two hours.
- Wash the lemons under warm water before zesting.
- For a fluffy cheesecake, use a stand mixer like KitchenAid to blend the cheese with the rest of the ingredients.
- If you use a larger springform pan, extend the baking time.