VELVET CHEESE CAKE

Braden Family Cookbook

Chuck Braden

VELVET CHEESE CAKE K F BRADEN

Like this is for a really HUGE cake – make half recipe for regular sized cheesecake.

½ cup butter, softened
½ box graham crackers (approximately) crushed
½ cup powdered sugar
1 Tablespoon grated lemon peel
2 ½ pounds cream cheese ( 5 8oz packages)
1 ¾ cup granulated sugar
3 tablespoons orange peel
½ teaspoon vanilla
5 eggs unbeaten
2 egg yolks
¼ cup heavy cream

Grease bottom and sides of a 9 inch springform pan with a little of the butter. Combine remaining butter, graham crumbs, powdered sugar and ½ tablespoon grated lemon peel. Mix well. Press to sides and bottom of springform pan, reserving about 1/3 cup for the top. (I usually don’t and leave the top free for purist for no topping or for others that may want to spoon a bit of LILIKOI CURD, blueberry topping or even fresh fruit on top.)

Combine cream cheese (come on – get real - make sure its room temperature and soft), granulated sugar, remaining lemon peel, orange peel and vanilla. Beat until smooth and fluffy. Add eggs (also better if the chill is off of them – but if you’re really uptight about eggs go ahead and add them cold as ice) one at a time, stirring in lightly. Add egg yolks one at a time. Add in cream. Stir thoroughly but do not over beat.

Spoon into pan, spreading evenly. Sprinkle remaining crumb mixture over top ( if you really want to). Bake in a very slow oven (250 degrees) for ONE HOUR. Turn off heat and leave in oven for one additional hour. (Seriously – leave the thing ALONE.) Remove from oven and allow to cool slowly to room temperature. Chill. 12-16 servings (more like 20 cause is so rich your arteries will clog just looking at it). Keeps in ‘fridge for about 5 days.