O’Connell’s Cheesecake

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


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.

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