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Ultra Creamy Deluxe Cheesecake

by on July 26, 2008 · 18 comments

The cheesecake was a success and 100% free of cracks. Todd liked it and Emma seemed to, but after trying it, I knew why it had been so long since I’d made it. This cheesecake is ultra creamy. It stands up perfectly, but the texture is very smooth and creamy with less “give” then other cheesecakes. This could be good or bad, depending on your taste in cheesecake. I prefer my cheesecakes a little stiffer, which is why I’d choose Nigella’s London Cheesecake over this one. But if you like a creamier cheesecake where the eggs are hardly noticeable, this one’s for you.

I found this it on the Internet about 7 years ago. It was posted by a guy named David who said it was a variation on a Good Housekeeping cheesecake from 1952. If you follow Good Housekeeping, you might know that one of their cheesecakes is called “Deluxe Cheesecake” and is similar to the famous Lindy’s Cheesecake which has been a standard bearer for many years.

But this recipe has many modifications. Most noticeably, it lacks Lindy’s shortbread crust. It also uses regular cream cheese (as opposed to Neufchatel), is missing the 2 egg yolks and has a completely different set of cooking times and temps. In his version, David also used extracts in place of lemon zest. Despite my not really liking lemon or orange extract, I do like them mixed together with vanilla. All the extracts give the cheesecake and interesting flavor that doesn’t say lemon, vanilla or orange.

I would love to get someone else’s opinion of this cheesecake – especially in comparison with the Lindy’s recipe.

Creamy Cheesecake


5.0 from 1 reviews
Ultra Creamy Deluxe Cheesecake
Prep time
Cook time
Total time
A very creamy, dense cheesecake without any cracks
Recipe type: Dessert
Cuisine: American
Serves: 16
Graham Cracker Crust:
  • 24 graham cracker squares (not rectangles), crushed
  • 3 tablespoons granulated sugar
  • 6 tablespoons melted butter
  • 5 (8 oz) packages cream cheese, softened (2 ½ pounds)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon lemon extract
  • 1 3/4 cup granulated sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 5 medium size eggs at room temperature
  • 1/4 cup heavy cream
  1. Preheat oven to 350 degrees F.
  2. Prepare crust ahead of time by mixing all ingredients together and pressing into bottom and slightly up sides of a buttered 9 inch round springform pan. Chill until ready to use.
  3. Beat cream cheese in a large mixing bowl until it is very soft and creamy. Try not to whip extra air into it. If you are using a standing mixer, use the paddle attachment and set it on a lower speed. If you are using a hand held mixer, use a low speed plus a mixing spoon.
  4. Beat in the vanilla, orange and lemon extracts.
  5. Stir sugar, flour and salt together in a separate bowl, then mix them (again, using lowest speed) into the cream cheese. Add eggs one at a time, mixing thoroughly after each egg.Add cream and stir or beat on low until it is incorporated. Pour the batter into the pan.
  6. Set the pan in a cool spot and let it sit for 5 to 10 minutes. Air bubbles will rise to the top during the standing period which will help the cheesecake bake up denser.
  7. Bake the cheesecake on at 350 degrees F for 15 minutes.
  8. After 15 minutes, without opening the oven door, reduce the heat to 200 degrees and set the timer for one hour. After cheesecake has baked for one hour at 200, turn off the oven and open the door slightly. Cake will appear wiggly and uncooked in the center, but the edge should be set. Let cool in the oven (door ajar) for 15 minutes. Transfer to counter and carefully loosen edges with a knife – this will help prevent cracking during cooling.
  9. Cool on a rack at room temperature for about an hour. Transfer to refrigerator for the final chill. The cake should be ready to serve after 3 hours, but it’s better after 12, so if you can wait, then serve it on Day 2.
Cook time takes into account a thorough chill time. Cheesecake is usually better on Day 2.

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Published on July 26, 2008

{ 18 comments… read them below or add one }

VeggieGirl July 26, 2008 at 8:19 am

Hooray!! The cheesecake definitely looks 100% successful :0)

Debbi July 26, 2008 at 8:20 am

I tried the Juniors cheesecake you posted and I thought THAT one was super creamy and it while it was good, it wasn’t what I usually like in a cheesecake. I’ll have to give the Lindy’s one a try, with a graham cracker crust though.

Lisa Ernst July 26, 2008 at 8:28 am

I’m a fan of the creamy style. This one looks great!

bakingblonde July 26, 2008 at 8:33 am

I LOVE cheesecake but do prefer a tad firmness to my cheesecake. Yours looks yummy though!

Katrina July 26, 2008 at 9:02 am

That IS beautiful! Five packages of cream cheese! That’s the most I’ve seen in a recipe. I’ve seen four, but never five. Wow! Sorry it wasn’t your favorite kind, but it does look amazing.

Judy July 26, 2008 at 9:05 am

I like mine dense – not the same consistency as raw cream cheese – if that makes sense. Looks great though.

HoneyB July 26, 2008 at 9:14 am

Looks great!

Jill - GlossyVeneer July 26, 2008 at 9:16 am

That looks so yummy… I just returned from running and could really devour a slice of that now!

Michelle W. in Calif. July 26, 2008 at 9:24 am

I like a stiff cheesecake too, but this certainly is gorgeous looking! My hubby is actually the cheesecake maker in the family, if you can believe that. The man cannot cook ANYTHING else, but he makes a darn good cheesecake! :-)

Anna July 26, 2008 at 9:30 am

I’m thinking the extra egg yolks in the original Lindy’s version PLUS the different cook time (it starts at over 500 degrees) might make a stiffer cheesecake. Dare I make another cheesecake?

That wouldn’t be practical. However, I would like to do a side by side test.

sizzle July 26, 2008 at 9:31 am

Can I have that for breakfast?

runjess July 26, 2008 at 9:41 am

Looks amazing. Just wanted to let you know that I gave you an award over at my blog ;) I know these are silly, but couldn’t resist.

Maybe July 26, 2008 at 10:20 am

Oh my God, it just looks PERFECT ! My cheesecake is never creamy like this one… but I live in France so I don’t have cream cheese, maybe that’s why mine doesn’t look that good ! Trust me, I’m gonna try it soon !

Randi July 26, 2008 at 10:55 am

I didnt think anyone bought Medium eggs anymore.

Katie July 26, 2008 at 7:00 pm

Anna- I have to remind you to try the Joanne Fluke recipe from her book “Cherry cheesecake murder”. It uses mayonnaise. Really. It’s the 3rd time I have suggested it! I hope you’ll give it a try!

Jenn February 10, 2013 at 10:43 am

Hi there, I have made this cake NUMEROUS times…It is by FAR may favorite. If you enjoy Cinderella brand (Nj and PA pipular I think) you will LOVE this recipe. it is VERY close to that brand. question is, I want to make this using a graham cracker pie tin. Is it recommended and will it affect cooking time and degrees at all? Sorrry, I am VERY new to baking and I THINK I have found my passion, lol SO trying all kinds of new things….but a little help is always welcomed as ingredients ARE expensive at times….so, WOuld rather nOT burn it the first time around, LOL Thanks for ANY advice :) Bake HAPPY ya’ll :)

Anna February 10, 2013 at 11:49 am

Hi Jenn,
Wow, I’d never heard of Cinderella Cheesecake. I’m glad to hear the recipe is similar. As for baking in a graham cracker pie tin, I think the whole recipe would have to be rewritten. The reason is the graham cracker tins (like Keebler, etc.) are very small. I don’t know their exact capacity, but this cake uses over 2 pounds of cream cheese and enough other ingredients to make it a very high yield recipe. If I were doing it for a small Keebler crust, I would probably reduce it to about 1/5 of itself (8 oz cream cheese, 1 egg, etc.) and then play around with the baking time, which would certainly be a lot shorter. It actually sounds like a fun project. We love this cheesecake, but it is pricey and with only three people in our household, it’s hard to justify making the full batch. I’ll see if I can come up with a smaller one.

Jenn February 10, 2013 at 1:51 pm

I am cutting the recipe in half. whatever filling I do not use will be used as filling for cuppy cakes, lol I am really more concerned on the times and temperature :) You seem to be a LOT more talented than I am at baking…so ANY suggestion will DEFINATLY be tried :) And thanks again for your help :)

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