Libby’s Cheesecake

Our Grandma Libby is the person we have to thank for many of our favorite recipes and techniques in the kitchen. She was famous for so many things, but this thick, creamy New York style cheesecake was always one of our favorites. The cheesecake starts with a golden lemon zest scented crust. The crust is filled with a thick layer of cream cheese filling. After it is baked, the cheesecake is topped with a vanilla bean creme fraiche topping. Each bite is creamy and decadent and makes for the best cheesecake we have ever eaten.

Cheesecake Steps:

• Crust: The crust for this cheesecake is a simple cookie-like crust. It is most similar to a cross between shortbread and graham cracker as it is more similar in flavor to a shortbread cookie but crumbled together like a graham cracker crust. A graham cracker or another crust option can also be used!

• Filling: The filling of this cheesecake is dense and creamy. The filling allows the cream cheese to shine with notes of lemon zest and vanilla for even yummier flavor.

• Topping: The topping of this cake gives even more creaminess and vanilla flavor from the creme fraiche vanilla bean topping. If creme fraiche cannot be found, sour cream can be used but a little extra sugar may be needed.

FAQs:

Ingredient Notes:

• Cream Cheese: Our Grandma always used Philadelphia cream cheese for this recipe. The texture of this cream cheese makes for the best cheesecake.
• Cream Cheese Temperature: The cream cheese should be at room temperature to ensure the ingredients combine easily. Whip the cream cheese first and then add the other ingredients to prevent over mixing.
• Vanilla bean paste: Vanilla bean paste adds a rich and intense vanilla flavor to the topping. If you don’t have vanilla bean paste, you can use vanilla extract as a substitute. However, the flavor may be slightly less intense.
• Lemon zest: Lemon zest adds a bright and tangy flavor to both the crust and the filling. Make sure to use fresh lemon zest for the best flavor. If you don’t have lemons, you can substitute with lemon extract, but the flavor may be less fresh.
• Creme fraiche: Creme fraiche is a tangy and creamy cultured cream that adds a luscious topping to the cheesecake. If you can’t find creme fraiche, you can substitute with sour cream, but we prefer creme fraiche for the best flavor and texture.

Tips for the Best cheesecakes:

Cooking Method: This cheesecake is cooked at a very low temperature instead of in a water bath. Although a water bath can also be used, since we cook it so low, this allows for a more even bake without the need for a water bath.

Mixing the filling: The filling ingredients should not be whipped together for too long as it will create too fluffy of a filling. Although leaving the cream cheese at room temperature should prevent this, a few small lumps of cream cheese are ok within the filling. 

Use room temperature cream cheese: It’s important to use cream cheese that is at room temperature for a smooth and creamy texture. Cold cream cheese can result in lumps in the filling.

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Libby’s Cheesecake

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Cooling & Fridge 7 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12

Ingredients

Crust:

• 1 cup flour
• ¼ cup sugar
• 1 teaspoon lemon zest
• ½ cup butter melted
• 1 egg yolk
• ¼ teaspoon vanilla

Filling:

• 5 packages of 8 oz cream cheese (40 0z total) room temperature
• 1/4 cup heavy cream
• 2 teaspoons vanilla
• 1 ¾ Cups sugar
• 2 teaspoons lemon zest
• 3 tablespoons flour
• ½ teaspoon salt
• 5 eggs + 2 egg yolks

Topping:

• 1 cup creme fraiche
• 2 tablespoons sugar
• 1 tablespoon vanilla bean paste

Instructions

Crust:

• Combine flour, sugar and lemon peel. Add in the butter and mix with a fork until the mixture is crumbly. Add in the egg yolk and vanilla and mix until even crumbles form. Pat into a 9” spring form pan
• Bake the crust for ~6 minutes at 400 degrees F until golden. Let cool

Filling:

• Butter the sides of the springform pan
• Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy.
• Bake in a 500 degree F oven for 6-8 minutes (until just golden on the edges). Reduce the temperature to 200 degrees F and bake for 1 hour
• Turn off the oven temperature, open the oven to remove the heat, and prop it open with a wooden spoon. Cool in the oven for 3 hours
• After 3 hours, remove from the oven and refrigerate for at least 4 hour or overnight. Add the topping at least an hour before serving and refrigerate until ready to serve.

Topping:

• Stir together creme fraiche, sugar, and vanilla bean

This cheesecake recipe is a delicious and decadent dessert that requires a little bit of patience but is well worth the effort. With a buttery crust, creamy filling, and tangy creme fraiche topping, this cheesecake is sure to be a new favorite. Follow the tips and ingredient notes for the best results, and enjoy a slice of this amazing homemade cheesecake!