The Very Best Cheese Cake Recipe - Thanks for Karen Vanamann

I'm putting this recipe on our blog for my girls.  I've been making this cheese cake for the last 37 years and I thought I'd share it with you all.  It is the very best cheesecake I've ever tasted - that is also what people say when that eat this cheesecake - but it is not my fabulous baking, it's the recipe.  I don't ever order cheesecake in any restaurant as I've been spoiled for life by this cake...and I can only thank Karen Vanamann for a life of wonderful compliments.

Karen created this recipe - it is not in ANY cookbook.  I think that I am the only one who has this recipe...now you do.  Karen was the wife of Wayne Vanamann, a friend of Mark's, from our early days in Virginia at Langley AFB.  Karen was killed in a car accident in 1979, may she rest in peace!

Here is her recipe. Since I've baked this for the so many years I've added my notes.  It is NOT cheap, the cream cheese alone will cost you more than $10.   This takes effort - but WELL worth it!

Here is the stuff you need - the spring form pan is a must!

Karen's Cheesecake Supreme                  

Crust: 

1 C sifted flour

1/4 C sugar

1 tsp lemon peel

1/2 C butter

1 egg yolk (slightly beaten)

1/4 tsp vanilla

Combine flour, sugar and lemon peel. Cut in butter until small pebble stage. 

 Mix egg yolk and vanilla in a small bowl and then blend them, using a fork, into the dry mixture. Pat 1/3 dough on bottom of 9" spring form bottom, with side removed, and bake at 400 degrees for 6-8 minutes, until lightly brown. Cool before you add the spring form side.

When you add the spring form side and lock it in place, double check the lock! (I've had this open as I took a finished cake out of the oven and had the beautiful cake fall on the floor) Now, add the remaining 2/3 of crust, pressing it into the side of the pan.  Using flour to dust your hands often, try to get it as even as you can. It should be pressed 3/4 up the side of the pan.  You should use all of the crust dough.

Filling:

5 - 8 oz packages cream cheese

1/4 tsp vanilla

3/4 tsp lemon peel

1 3/4 C sugar (do not substitute with any type of sugar as it will change the texture - I've tried)

3 T flour

1/4 tsp salt

4-5 eggs (to equal 1 C)

2 egg yolk + 1/4 c whip cream (optional - I've made the cake without these - not detectable difference)

Bring cream cheese to room temperature (necessary for good mixing). Crack eggs into measuring cup, making sure that you have exactly 1 cup of eggs - dispose or save excess.  Using mixer, cream the cheese with one egg until creamy (tough to judge one egg now that you've combined them - just guess).  Add vanilla and lemon peel.  You will need to scrape sides of bowl often to ensure a good mix.  Now add the sugar, flour, and salt - mix between additions.  Add one egg (guess) at a time, mixing each in before adding the next.   If you want to add the 2 yolks and whip cream now. 

Mix well but don't whip it too much. Turn it into the pan.  Start it 450 degrees for 12 minutes, then lower the over temp to 325 degrees.  Bake for approximately 1 1/2 hours or until a knife comes out clean.  Cover with foil lightly at 45 minutes or the cake top will over brown.  It will puff up above the sides of the pan and will crack in several places as it bakes - this is usual.  

 Cool on wire rack and you can watch it fall and collapse as it cools - it is suppose to collapse as it cools.  **Slide a knife between the crust and the pan, all the way around the cake - before you release the lock and the crust will stay attached to the cake** The center becomes a great space for the fruit/sauce of your choice - or chocolate drizzle - or whatever you want.  It is best if you make this cake a day before you want to serve it.

If you want home made fruit topping - it's easy:    (I don't even measure this anymore)

1 - 1 1/2 C fruit juice to match frozen fruit

1/4 - 1/3 C water

1-2 Tbsp corn starch

1/4 C  sugar or raw sugar

2-3 C Frozen strawberries, mixed berries, or fruit of choice

Pour juice into sauce pan.  While juice is heating toward boiling, in a small measuring cup whisk water, sugar, and cornstarch making a smooth pourable paste.  If you need to adjust measurements; use your best judgement.  Add a small amount of the pourable paste into the juice and heat until boiling.  Add only enough of the paste to thicken the juice to make a nice smooth thick sauce. Consider the melting fruit you are going to add - so make it a little thicker than your desired thickness.  Add the frozen fruit - heat until fruit is melted and take off stove.  Serve warm or cold over cold cheese cake - DELISH!

**Options - separate half of the batter and add 1/2 - 1 C of melted chocolate (cooled but melted) and then after turning the white filling into the pan, add the chocolate batter into the pan in scattered blobs and swirl with a knife for a marble cheese cake.  

I know that Karen would approve that I have shared her recipe with you all.  ENJOY!!!