Today is National Cheese Cake Day. My favorite cheese cake will always be my mother’s. Since I have already posted that recipe, here is the recipe from LeRuth’s restaurant. Chef Warren made his own Vanilla Bean Marinade. It was the best vanilla you could buy. It is still available under the Ronald Reginald’s label.
Graham Cracker Crumbs
Butter to grease pan
2 cups Sugar
¼ cup Flour
3 pounds Cream Cheese at room temperature
2 Egg Yolks
1 teaspoon LeRuth’s Vanilla Bean Marinade (Now under the Ronald Reginald’s Label)
1 grated Lemon Rind
1 grated Orange Rind
¼ cup Half and Half Cream
Preheat oven to 475 degrees. Grease Springform pan generously with butter and line with Graham cracker crumbs. Sift flour and sugar into mixing bowl. With mixer running, add softened chunks of cheese. When all the cheese is mixed into sugar, begin to add eggs slowly. Scrape bowl often to keep batter smooth. Then add orange, lemon, vanilla and half and half cream.
Bake in 1 inch of water at 475 degrees for 15 minutes. Then reduce oven to 225 degrees for about 45 minutes to 1 hour. Depan when cold and chill well before serving. Cheese cake is always greater when served with fresh raspberries, strawberries or blueberries.
Happy National Cheese Cake Day!