Inside these herb-flecked lamb patties is a pocket of creamy goat cheese, which is a pleasant surprise. Mix the lamb and seasonings until barely mixed, then gently form the patties for a delicate burger. For a vibrant accent, include some pickled red onions.
| Servings: | 16 |
| Yield: | 1 to 10 – inch springform pan |
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup white sugar
- 1 egg, beaten
- ½ cup butter, softened
- 2 ½ pounds cream cheese, softened
- 1 ¾ cups white sugar
- 3 tablespoons all-purpose flour
- 5 eggs
- 2 egg yolks
- ¼ cup heavy whipping cream
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9×13 inch pan instead.
- To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
- Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
- Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don’t worry if it looks a little jiggly in the center.
- Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.
Nutrition Facts
| Calories | 493 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 194 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 21 g |
| Sodium | 280 mg |
| Sugars | 26 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this several times and its always a big hit. I do add 1 tsp of vanilla to the recipe. I was wondering did anyone ever try to make individual cheesecakes with this recipe? I would love to try it but I don’t know how long it would take for the baking times. Any bakers out there that would know?
I make this cheesecake for most family birthdays. We love the shortbread crust it’s sets it apart. And I believe in the cooking time and process I have only had 1 cheesecake to split and I was using a much smaller oven and the top began to brown horribly and I had to make adjustments for the browning. Otherwise they have all looked great with no splitting in the cheesecake.
No changes. It was great.. This is the recipe I’ll use.
Here are the two things I changed after making this multiple times… I make it in an 8- 9″ springform pan so it will be thicker in appearance (the 10″ made it look too flat) and I learned to keep a really good eye on it in the oven. The top has a tendency to brown way too much when cooked as directed, especially if you are using a slightly darker pan. It also will cook past the point of being perfect under these directions, depending on your oven. That being said, this is an excellent cheesecake, dense and flavorful, rich and praise-worthy, as my guests have proven. I tend to serve fruit to top it with, on the side, and I have also used strawberry syrup and some light chocolate syrup, depending on the tastes of the guests. Personally, I think this cheesecake is best standing on its own, but you can’t take the fruit or chocolate cravings out of some people!
My first ever attempt at making my favorite style cheesecake and it was perfect in every way! If you love a “cakey” vs creamy style cheesecake this is the one for you!
Best cheesecake recipe!!
This is gonna be my go-to cheese cake recipe from now on. To perfect it, add 1 teaspoon vanilla to the eggs.
This is the best cheese cake in the world! I didn’t change any of the ingredient but left it 20 minutes longer in the oven after turning the oven off. Came out perfect!
I love this recipe!!
Like others, I made this recipe exactly as instructed. Baked for the correct times, 475 degrees for 10 minutes, 200 degrees for an hour then turn off the heat and let it sit in the oven for an hour. We took it out of the oven the middle was jiggly, but the instructions said not to worry about that. Chilled overnight and when I cut into it 28 hours after it chilled, it was like pudding in the middle, it did not set or cook properly. I’m very disappointed in this recipe and I would not recommend this recipe at all.
It is one of the easiest cheesecake to make! The taste is absolutely unbelievable!!! A must dessert for any dinner!!!
Too sweet!
This was the first cheesecake I’ve made and it turned out perfect! Straightforward recipe. A truly classic cheesecake. I’ll keep this recipe in my “favorites” file.
I was very disappointed in this recipe I’ve been making cheesecakes for years and I’m gonna stick to my old recipe that comes out perfect every time I only did it crack but the flavor just was not there I don’t know what everybody else is saying but I really want a good cheesecake flavor in my cheesecake and this one just didn’t have it I think they were too many eggs it made it bland?
This was hands down the best cheesecake I have ever made. I’m making 2 for Christmas! One for the family and one for my son to take to work on Christmas as he is a Corrections Officer and I believe the officers will love this while being appreciated for their service on Christmas Day.
This recipe turned out wonderfully. The finished product was beautiful. I made the cheesecake in the evening, and timed it so that I turned? the oven off at bedtime. I took it out of the oven in the morning, which was seven hours later. Absolutely no cracks. I then chilled it in the refrigerator while I went to work. The texture was thickkkkk, just like I like it! I will definitely make this again. I can’t believe how easy it was.
I followed the directions to the letter and when we cut into it the whole center of it collapsed into a pile of goop. Extremely disappointed. I was making this for my husband’s birthday cake and was horrified when I went to serve it to our guests only to find that it was barely half cooked. This recipe does not work! The flavor of what did set up was good, but the recipe itself is faulty. I would recommend increasing cooking/hot oven time at least by double. Very disappointing!
Perfect cheesecake 5 Star Recipe. No changes made.
its amazing!!!!!! thank you!
I have made lots of cheesecakes since the stay at home order was given. I can’t say there were any that were bad. I’ve made coffee cheesecake, raspberry white chocolate, oreo cheesecake and Carmel cheesecake. With that being said, I made this and it was huge, so perfect in texture, taste and presentation. I took a slice to work every day and snacked on it in between taking care of my patients. I’m sure I ate 3/4’s of the entire cake and it’s huge…. don’t judge…… I will recommend that you read the ingredients carefully and use tips to help make the perfect cheesecake.Thank you Sandy for sharing This is the cheesecake that is awesome without toppings.
Amazing!!! Now I understand why New York has the best cheesecake