Cordon Rose Cheesecake

  • Serves: Makes one 9-inch springform pan
  • Baking Temp (degrees F): 350
  • Views: 9668
  • Comments: 12

Variations: Graham Cracker Pie or Tart Crust; Cookie Crust with a Gluten-Free Variation; White Chocolate Cheesecake; Banana Cheesecake

Photo and cake by Flower Guy, Premium Member © Sarah Phillips

Flower Guy, Premium Member, Says: "....I especially LOVE LOVE LOVE Rose's Cordon Rose Cheesecake. I've made it several times and it always comes out great. Everyone that has tasted it says it's the best tasting cheesecake they've ever had. I know it's a matter of taste....but really....if you haven't tried it....the next time you're looking for a wonderful taste experience....try it.
I made this one 2 years ago for Christmas."

Rose Levy Beranbaum writes: "flower guy--i've never seen my cheesecake better dressed! bravo--you sure made the most of it. in my upcoming book i have all of SIX cheesecakes i love them so much....
all the best, rose"

Packaged or homemade ladyfingers
2 (8-ounce) (454 grams) packaged cream cheese, softened; preferably Philadelphia Brand
1 cup (200 grams) sugar
1 tablespoon (8 grams) cornstarch, optional

3 large (150 grams, cracked) eggs or 6 large egg yolks (do not use cornstarch with all egg yolks; makes a denser cheesecake)
3 tablespoons (47 grams) lemon juice, freshly squeezed
1 1/2 teaspoons (6 grams) vanilla extract
1/4 teaspoon salt

3 cups (726 grams) sour cream or mascarpone (for a richer, denser cake)

4 to 5 cups strawberries, washed and hulled
1/4 cup currant jelly
1 tablespoon Chambord or water

NOTES: A 9-inch by 2 1/2-inch or higher springform pan, greased, outside of the pan wrapped with a double layer of heavy-duty foil to prevent seepage. 1 (12-inch) cake pan or roasting pan to serve as water bath.

1. Position the oven shelf in the middle of the oven. Preheat oven to 350 degrees F.

Leave the ladyfingers attached and trim rounded bottoms so that you will have a ring of ladyfingers resembling a picket fence. Line the sides of the springform pan pan with the ladyfinger ring, rounded sides against the side of the pan. Add or trim if necessary to complete the ring. Line the bottom with more ladyfingers, rounded sides down, trimming as necessary to fill the spaces. Set aside.

2. In the mixing bow of a stand mixer, preferably with a whisk attachment, beat the cream cheese and sugar on low speed, until very smooth, about 3 minutes. Beat in the cornstarch, if using.

Add in the eggs, one at a time, beating until smooth after each addition. Stop the mixer once or twice, and scrape down the sides and bottom of the bowl before proceeding. Add the lemon juice, vanilla and salt and then, beat in the sour cream just until blended.

Remove the mixing bowl from the mixer, and with a large rubber spatula, give the mixture a few large folding motions, making sure you get all of the ingredients from the bottom of the bowl.

3. Scrape the batter into the prepared pan. Set the pan in the larger pan and surround it with 1-inch of very hot water.

4. Bake the cake in 350 degree oen for 45 minutes. After 25 minutes, cover loosely with foil to keep ladyfingers from over-browning.

Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with greased plastic wrap and refrigerate overnight.

Arrange hulled strawberries on top. Rinse and clean them before hulling so they won't be soggy. Make sure they are thoroughly dry before hulling.

In a small saucepan or microwave oven, heat the currant jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto berries.

NOTES: Alternative Mixing - You can use a food processor the mix the cheesecake batter. Fitted with a mixing attachment, process the cream cheese and sugar for 30 seconds or until smooth. Add the cornstarch, if using, and pulse to blend. With the motor running, add the eggs, one at a time. Stop the motor, and add the lemon juice, vanilla, salt and sour cream and pulse to combine.

Store the cheesecake in the refrigerator up to five days. If you wish to serve at room temperature, then slice while cold, then set the slices out to warm to room temperature before serving.

You can freeze the baked cake successfully for several months, without the strawberries. After removing from the pan, refrigerator for 12 hours until set.
Freeze cake on a sheet pan, then wrap well in plastic and then again in foil. Label and freeze. To thaw, place the whole cake, still wrapped, in the refrigerator overnight.

Graham Cracker Pie or Tart Crust, Cookie Crust with a Gluten-Free Variation - Prebake the crust. Prepare filling and bake recipe, using a waterbath. No need to cover the recipe with foil after 25 minutes.
White Chocolate Cheesecake: Reduce the sugar to 1/4 cup (50 grams) and the lemon juice to 2 tablespoons. Melt 9 ounces (255 grams) white chocolate and cool. Blend into batter after the sour cream is incorporated. No need to cover the recipe with foil after 25 minutes.
Banana Cheesecake: Replace 1 cup sour cream (242 grams) with 1 cup (227 grams) mashed banana (2 very ripe bananas). Stir 3 tablespoons of lemon juice into the mashed bananas. Blend into the batter after the sour cream is incorporated. No need to cover the recipe with foil after 25 minutes.

This recipe has been adapted from Rose Levy Beranbaum

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