Grandmother’s Cheesecake

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 16 Servings

Oh, my! This perfect Cheesecake is my new favourite! I am so glad that I gave it a try because I never would have tasted perfection! Share this with your friends and family as well. I am sure that they are going to love it as much as we do! Have a great day, friends. Enjoy!

Grandmother’s Cheesecake


1 c all-purpose flour

¼ c white sugar

1 tsp grated lemon zest

1 tsp grated orange zest

½ vanilla bean

½ c unsalted butter

1 Egg yolk

5 (8 oz) packages cream cheese, softened

1 ¾ c white sugar

3 tbsp all-purpose flour

1 ½ tsp grated lemon zest

1 ½ tsp grated orange zest

½ vanilla bean

5 Eggs

2 Egg yolks

¼ c heavy cream


Add 1 cup of flour, 1 tsp lemon peel, 1/4 cup sugar, 1 tsp orange peel into a large mixing bowl. Stir until well mixed.

Get a 1-inch piece of vanilla bean, then scrape the seeds into the bowl with the flour mixture.

Add butter and beat until coarse crumbs form.

Add egg yolk and stir until well mixed.

Form a ball out of the mixture, then wrap it with wax paper.

Place it inside the fridge to chill for about 1 1/2 hours.

Brush with melted butter a 9-inch springform pan.

Sprinkle flour onto a flat surface, then place the dough on it. Roll the dough to about 1/8-inch thick. Trim the dough to about a 10-inch round shape. Set aside the excess dough.

Place the dough onto the prepared pan and press it on the bottom.

Place it inside the fridge to chill for about an hour.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place it inside the preheated oven and bake for about 20 minutes or until done.

Remove from the oven and allow it to cool for a few minutes at room temperature.

In a mixing bowl, add the cream cheese, 3 tbsp of flour, 1 3/4 cups of sugar, 1 1/2 tsp of orange peel, and 1 1/2 tsp of lemon peel. Beat until well mixed.

Add a 1-inch piece of vanilla bean into the cream cheese mixture and scrape the seeds on the bottom.

Add 2 egg yolks and 5 eggs, then beat until well combined.

Add cream and stir until well blended.

Turn the heat up of the oven to about 250 degrees C or 500 degrees F.

Place the excess dough onto a floured surface, then roll to 2-inches strips.

Press the strips over the crust.

Pour the filling over the crust and spread it evenly.

Place it inside the oven and bake for about 15 minutes.

Turn the heat down to 200 degrees F, then bake for another 50 minutes.

Turn off the oven and let the cheesecake sit inside for another hour. Make sure to leave the door of the oven slightly opened.

Remove the cheesecake from the oven and allow it to cool at room temperature, then place it inside the fridge to chill for about 2 hours.

Serve and enjoy!

Nutrition Facts:

Calories: 474.6 | Protein: 8.8g 18% | Carbohydrates: 35.3g 11% | Dietary Fiber: 0.3g 1% | Sugars: 26.2g | Fat: 34g 52% | Saturated Fat: 20.7g 103% | Cholesterol: 193.9mg 65% | Vitamin A Iu: 1296.6IU 26% | Niacin Equivalents: 2.1mg 16% | Vitamin B6: 0.1mg 5% | Vitamin C: 0.9mg 1% | Folate: 38.5mcg 10% | Calcium: 75mg 8% |
Iron: 1.7mg 9% | Magnesium: 8.8mg 3% | Potassium: 123.7mg 4% | Sodium: 233mg 9% | Thiamin: 0.1mg 10% | Calories From Fat: 306.1

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