Cheesecake Crust

Cheesecake crust recipe

Cheesecake Crust Recipe

A light and crunchy compliment to your cheesecake.

Crust Ingredients

  • 1 cup sifted enriched flour
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup butter
  • 1 slightly beaten egg yoke
  • 1/4 teaspoon vanilla

Instructions

Combine first three ingredients. Cut in the butter until the mixture is crumbly. Add the egg yoke and vanilla; blend well. Crisco the bottom and sides of the pan.
Pat 1/3 of the dough on bottom of 9″ spring-form pan (sides removed). Bake at 400 degrees for about 8 minutes.or until golden; cool. Attach sides to bottom and pat the remaining dough on sides to a height of 1 3/4 inches.
Tip: I found that making a double batch of crust worked better for me.

Carved mahogany four poster bed in the Roosevelt Room.
Carved mahogany four poster bed in the Roosevelt Room.
Cape Cod's Emily Dickinson Room Five
Emily Dickinson Room

While all of our guestrooms have their own charm suitable for relaxation after the most wonderful day Cape Cod’s excellent cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.

O’Connell’s Cheesecake

O'Connell's Cheesecake recipe

O’Connell’s Cheesecake Recipe

This decadent cheesecake recipe is the perfect compliment to your Valentine’s Day dinner. This is a recipe that I have been making for special occasions since Bill and I were first married fifty-one years ago. It was the desert we would serve when we had company. The recipe has now been passed down to our daughters. It is amazing how some aromas and flavors, bring back memories. I hope that you enjoy it as much as we have over the years.

Cheesecake Recipe Ingredients

  • 5 8-ounce packages of cream cheese
  • 1/4 teaspoon vanilla
  • 3/4 teaspoon grated lemon peel
  • 1 3/4 cups sugar
  • 3 tablespoons enriched flour
  • 1/4 teaspoon salt
  • 4 or 5 eggs (1 cup)
  • 2 egg yokes
  • 1/4 cup whipping cream

Directions

Let cheese soften at room temperature, 1 to 1 1/2 hours. Beat until creamy. Add vanilla and lemon peel. Mix the next 3 ingredients and slowly blend in each one. Add  the eggs and yoke one at a time: beat after each addition just to blend. Gently stir in the cream.
Turn into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce the heat to 300 degrees, and bake for 55 minutes. Allow to cool. Loosen the sides with a spatula after 1/2 hour. Remove sides at the end of 1 hour. At that time the glaze can be put on top or it can be served on the side as an option.
Tip: I like to refrigerate the cake over night. I think that the flavor of the chilled cake is richer.

Related Recipes Coming Soon


Cape Cod's Stowe Room, A
Harriet Beecher Stowe room
Cape Cod's Emily Dickinson Room Five
Cape Cod’s Emily Dickinson Room Five

While all of our guestrooms have their own charm suitable for relaxation after the most wonderful day sampling Cape Cod’s excellent cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.