Our Grandma Libby inspired many of our favorite recipes and kitchen techniques, and her rich, New York–style cheesecake remains a family favorite. This cheesecake begins with a golden, lemon-zest scented crust, followed by a dense, creamy cream cheese filling. After baking, it is finished with a vanilla bean crème fraîche topping. Each bite is decadently smooth, brightened by lemon and vanilla, and ranks among the best cheesecakes we know.
- Cheesecake Steps:
- FAQs:
- Can I use a different type of crust for this cheesecake recipe?
- Can I substitute creme fraiche with another ingredient for the topping?
- Can I make this cheesecake in advance?
- Ingredient Notes:
- Tips for the Best cheesecakes:
Cheesecake Steps:
- Crust: The crust is a simple, cookie-like base that sits between shortbread and a graham cracker crust in texture and flavor. It’s buttery with bright lemon zest. You can also use a graham cracker or Biscoff crust if you prefer.
- Filling: The filling is dense and creamy so the cream cheese flavor can take center stage, accented by lemon zest and vanilla for depth and freshness.
- Topping: A crème fraîche topping with vanilla bean paste adds extra creaminess and aromatic vanilla. If crème fraîche isn’t available, sour cream can be used, though you may want to add a bit more sugar to balance the flavor.
FAQs:
Can I use a different type of crust for this cheesecake recipe?
Yes. The crust in this recipe—made with flour, sugar, lemon zest, melted butter, egg yolk, and vanilla—is buttery and delicate, but a graham cracker crust, Biscoff crust, or another classic alternative will also work well depending on your preference.
Can I substitute creme fraiche with another ingredient for the topping?
Sour cream is the best readily available substitute for crème fraîche. The texture and tang are similar, though slightly different. We don’t recommend whipped cream or Greek yogurt, as they change the topping’s texture and flavor profile too much.
Can I make this cheesecake in advance?
Yes. After baking and the slow cooling step in the oven, refrigerate the cheesecake for at least 4 hours or overnight to let it set fully. Add the topping at least an hour before serving and keep refrigerated until ready to serve.
Ingredient Notes:
- Cream Cheese: We recommend a high-quality full-fat cream cheese for the best texture—Philadelphia is what Grandma Libby used and it performs well.
- Cream Cheese Temperature: Bring cream cheese to room temperature so it mixes smoothly. Beat it briefly before adding other filling ingredients to avoid overworking the batter.
- Vanilla bean paste: Vanilla bean paste offers a concentrated, speckled vanilla flavor for the topping. If you don’t have it, vanilla extract is an acceptable substitute, though slightly less intense.
- Lemon zest: Fresh lemon zest brightens both crust and filling. If lemons aren’t available, a small amount of lemon extract can be used, but fresh zest gives the best flavor.
- Crème fraîche: Crème fraîche creates a tangy, silky topping. Sour cream is an acceptable substitute, but crème fraîche delivers the creamiest, most balanced result.
Tips for the Best cheesecakes:
Cooking Method: This cheesecake is baked at a low temperature rather than in a water bath. Baking low and slow gives an even set and smooth texture without the extra step of a water bath.
Mixing the filling: Mix the filling only until the ingredients are just combined. Overmixing incorporates too much air and leads to a lighter, less dense texture; a few small lumps are fine and will smooth out during baking.
Room temperature cream cheese: Using cream cheese at room temperature helps achieve a lump-free, silky filling. Cold cream cheese can cause uneven mixing and lumps.
Libby’s Cheesecake
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:
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Combine flour, sugar, and lemon zest. Add the melted butter and mix with a fork until the mixture is crumbly. Stir in the egg yolk and vanilla until even crumbles form. Press evenly into a 9” springform pan.
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Bake the crust at 400°F for about 6 minutes until golden. Let cool.
Filling:
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Butter the sides of the springform pan.
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Beat room-temperature cream cheese for about 30 seconds until smooth. Add the remaining filling ingredients and mix with a hand or stand mixer until just combined, about 1 minute. Avoid overmixing.
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Bake at 500°F for 6–8 minutes until the edges are just golden, then reduce the oven to 200°F and bake for 1 hour.
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Turn off the oven, open the door to release heat, and prop it slightly open with a wooden spoon. Let the cheesecake cool in the oven for 3 hours.
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After cooling, refrigerate for at least 4 hours or overnight. Add the topping at least an hour before serving and keep refrigerated until ready to serve.
Topping:
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Stir together crème fraîche, sugar, and vanilla bean paste until smooth. Spread over the chilled cheesecake before serving.
This cheesecake requires some patience, but the result is a luxurious, sliceable dessert with a buttery crust, creamy filling, and tangy crème fraîche topping. Follow the ingredient notes and tips for the best texture and flavor, and enjoy a piece of Grandma Libby’s timeless cheesecake.
