Top | A Taste of Oregon
An Oregon Cheesecake
(recipe, The Junior League of Eugene)
- 1 cup flour, sifted
- ¼ cup granulated sugar
- 1 tsp. grated lemon rind
- 1 egg yolk
- ½ cup butter, softened
- 1 tsp. vanilla
- 2½ lb. cream cheese, softened
- 1¾ cups granulated sugar
- 3 Tbsp. flour
- 1½ tsp. grated orange rind
- 1½ tsp. grated lemon rind
- ¼ tsp. vanilla
- 2 egg yolks
- 5 whole eggs
- ¼ heavy whipping cream, whipped
- Make the crust: Preheat the oven to 400 degrees. Mix the flour, sugar, and lemon rind; add the egg yolk, butter, and vanilla. Blend together with your fingers.
- Thinly roll out the dough and place approximately half of it on the bottom of a 9-inch springform pan without sides. Bake the dough circle for five to 10 minutes, until the dough is slightly colored.
- Cool the dough circle. When cool, place the side of the springform pan around the bottom of the pan. Line the pan sides with the rest of the dough, sealing the bottom with the uncooked side dough.
- Make the filling: Increase the oven heat to 500 degrees. Blend together the cream cheese, sugar, flour, orange and lemon rind, and vanilla. Add the yolks and eggs one at a time, beating thoroughly after each addition. Gently but completely fold in the whipped cream.
- Fill the dough-lined pan and bake for 14 minutes. Reduce the oven temperature to 200 degrees and continue baking for 1 hour or more until the filling is completely set and the top slightly browned.
- Remove from the oven and cool, then refrigerate or freeze.