Best 6 Aunt Lorraines Cheesecake Recipes

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

AUTHENTIC LINDY'S FAMOUS NEW YORK CHEESECAKE

Steps:

• For the pastry, place the sugar and lemon zest in a food processor for 5 seconds.
• Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces.
• Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball.
• Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake.
• Wrap and refrigerate for 1 hour.
• Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
• Butter a 9-inch springform pan.
• Detach the sides; set aside.
• Cut off slightly less than one half of the dough.
• Break it into pieces, and scatter them over the springform bottom.
• Press firmly and evenly with your fingertips to make a thin layer.
• Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes.
• Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely.
• In- crease the oven temperature to 525 degrees.
• Shape the remaining pastry into a square.
• Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches.
• With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches.
• Cut the pastry crosswise into five 2-inch strips.
• Reassemble the springform pan.
• Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place.
• Cut what you need from the last strip to fill in the last gap.
• Refrigerate while you prepare the filling.
• For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
• Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes.
• Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each.
• Beat for another 30 seconds.
• On low speed, beat in the heavy cream.
• Scrape the mixture into the pan and smooth the top.
• Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown.
• Cool to room temperature on a rack.
• Cover loosely and refrigerate for at least 6 hours; overnight is best.
• For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones.
• If they are large, slice enough to make 1 cup.
• Set aside.
• Place the remaining berries in a medium saucepan and crush with a potato masher.
• Add the sugar, water, salt, and cornstarch.
• Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly.
• Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened.
• Remove from the heat and add the butter, lemon juice, and reserved berries.
• Cool to room temperature, then refrigerate until chilled.
• (The sauce can be made a day ahead.) To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.
• Rinse a knife in hot water, shake off the excess water, and slice.
• Serve each portion with a spoonful of the strawberry sauce.
• Refrigerate leftovers.

AUNT MARGARET'S CHEESECAKE

Steps:

• Preheat oven to 350°.
• Grind graham crackers in food processor.
• Add 3 Tbl sugar and stir, then add melted butter.
• Press into the bottom of a 9 inch springform pan.
• Separate eggs reserving yolks. Beat egg whites in stand mixer until firm stiff peaks but not dry.
• Remove whites to a separate bowl and beat yolks with sugar.
• Add vanilla and add cream cheese, one at a time until incorporated and beat for about 10 minutes on medium speed.
• Fold in egg whites gently until incorporated.
• Reduce oven to 300°.
• Pour into springform pan and bake for about 40-45 minutes.
• In the meantime, mix sour cream with sugar and 1/2 tsp vanilla.
• After removing cake from oven, increase oven temp to 400°.
• Cool cake for about 10 minutes and then add topping.
• Bake for another 10 minutes.
• Remove from oven and cool completely before serving.
• We like our cheesecake room temperature, but, of course, feel free to chill in the frig if you prefer.

NEAPOLITAN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes; cool on wire rack.
• For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter and set aside.
• For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
• For the strawberry filling: In a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
• Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled.
• Remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan.

UNCLE ANTHONY'S CHEESECAKE

Steps:

• Position 1 rack in center of oven and second rack in lowest third of oven; preheat to 350°F. Mix cracker crumbs, 1/4 cup sugar and butter in small bowl until well blended. Press mixture onto bottom of 9-inch springform pan with 2 3/4-inch-high sides.
• Using electric mixer, beat cream cheese and remaining 1 cup sugar in large bowl until smooth. Add eggs 1 at a time, beating just to blend after each addition. Mix in vanilla. Fold in sour cream thoroughly. Pour batter into prepared pan. Set cheesecake pan on center rack. Fill small pan with water and place on bottom rack.
• Bake cheesecake 30 minutes. Turn off heat and let stand in warm oven 1 hour; do not open oven door. Transfer to rack and cool. Cover and chill until cold. (Can be prepared 1 day ahead.)

AUNT LORRAINE'S CHEESECAKE

Steps:

• Crust: Use 1 tbsp butter to grease 10" springform pan. Mix sugar with crumbs & add butter. Work with a fork & press into pan. Let sit in fridge for 1 hour before filling. Filling: Add all ingredients except eggs. Beat in eggs one at a time & blend well with mixer. Pour into crust. Bake 1 hour, then turn off oven and let sit in oven 1 additional hour. Pie will "crack" when removed from oven. Refigerate overnight.