Did you ever get a hankering for Lou & Hy’s famous cheesecake? Well, Lou & Hy’s may be gone but Jane Snow, former Akron Beacon Journal food editor, made sure Akronites got the recipe in her article published October 15, 2003 in the Akron Beacon Journal. If you would like to learn more about Jane and her recipes, she is the featured speaker at a brunch hosted by the Highland Square branch of the Akron Summit County Public Library on Saturday, October 24. She will present her new book, JANE SNOW COOKS: SPIRITED RECIPES AND STORIES and autograph copies. Call to register for this event at 330-376-2927. If you can’t make it, at least you have this recipe. Enjoy and Mangia!
Lou & Hy’s Deli Cheesecake Recipe
Thanks to Jane Snow’s ABJ article on October 15, 2003
4 cups graham cracker crumbs
10 tbsp. melted butter
8 packages (8 oz. each) cream cheese, at room temperature
1 ½ cups plus 2 tbsp. flour
2 ¾ cups plus 2 tbsp. sugar
½ tsp. salt
1 pint sour cream
2 half-pint containers whipping cream
½ cup powdered sugar
1 tbsp. vanilla
1 tbsp. lemon juice
Cherry, blueberry, or pineapple pie filling and whipped cream if desired.
For the crust: Stir and toss crumbs with melted butter. Press equal amounts into the bottoms of four 8 - or 8 ½ inch round springform pans, or 9 ½ , 8 ½ , and 7 ½ in pan. Set aside.
For the cake: In a 5 quart mixer bowl, beat cream cheese with an electric mixer until fluffy. Slowly beat in flour, then sugar. Add salt and sour cream and beat until smooth, scraping down sides occasionally with a rubber spatula.
Add eggs one at a time, beating on low speed after each addition just until egg is incorporated. Bowl will be very full. Turn off mixer. Scrape bowl and stir with a rubber spatula until batter is uniformly mixed.
In a very large bowl, beat whipping cream until slightly thickened. While beating, slowly add sugar, vanilla and lemon juice until soft peaks form.
Pour one-fourth of the cream cheese mixture into the bowl with the whipped cream and fold until incorporated. Add half of remaining batter and fold again, then fold in remaining batter.
Pour batter over crusts in springform pans. Place in a boiling water bath and bake in a preheated, 325-degree oven for about 21/2 hours; or place pans directly on oven shelves and bake in a preheated, 350-degree oven until cheesecakes are almost set.
To test for doneness, gently shake pans. The cheesecakes should still wiggle slightly. Without the water bath, baking time will be about 40 minutes for a 71/2-inch cake, 50 minutes for an 8- to 81/2-inch cake, and 60 minutes for a 91/2-inch cake.
Cool to room temperature, then refrigerate. Before serving, run a sharp knife between the cake and sides of the pan. Release the clamp, spread the ring open and lift off the cake. Top with pie filling and decorate with whipped cream, if desired.