CHEESE CAKE HEAVEN

This is a classic cheesecake taken in part from a recipe of my sister's and a few other on-line ones that I have tried with success. Some of these recipes can get fairly exotic (water baths, etc.), so I have tried to keep it as simple as possible, while still ensuring great resullts. Follow these directions and your guranteed a light and moist cheesecake

Dec 20, 2014 - updated: Nov 25, 2023

CRUST

  • 2 cups Graham Craker crumbs (about half the contents of a .13.5 oz box).
  • 6 tbsp melter butter (unsalted preferred).
  • 1/4 cup sugar, or a combination of white and brown sugar to suit your own taste that equals 1/4 cups. I like a ratio of 4:1 (white : brown)

CHEESECAKE MIXTURE

  • Four 8 oz cubes of creme cheese
  • 1 cup sugar
  • 1 cup sour creme
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 3 eggs

PREPARE THE CRUST

Pre heat oven to 350 degrees

In a large bowl using a fork or spatula, combine the Graham Cracker crumbs, 6 TBSP of melted butter and 1/4 cup sugar(s).

Butter the sides an 8 inch spring form pan and line the bottom with a circular cutout of parchment or baking paper to ensure the end result slides easily out of the pan. Pour the crumb mixture in and using a 1/4 measuing cup, flatten out the bottom and up the sides about 3/4 inch.

Place in oven and pre bake for 5 minutes and no longer, then remove to cool.

PREPARE THE CREME CHEESE MIXTURE

(IMPORTANT) Bring all ingredients to room temperature

Combine the cream cheese and sugar in a large bowl and mix (a Kitchen Aid or other electric mixer using the paddle attachment is ideal if you have one). Don't overdo the mixing, several minutes is enough..

Incorporate the sour creme, vanilla and lemon juice.

Break the eggs in a separate container and briefly whisk, them add to the creme cheese mixture. Just slightly incorporate the eggs; you do not want to overbeat them.

Pour the finished mixture on top of the pre baked and now cooled crust. Pour to a depth of an inch or more so that it overflows the top of the crumb mixture lining the side. Smooth out the top with your spatula..

Reduce oven to 325 degrees and bake for exactly 45 minutes.

Let cool for about an hour on a rack, then refrigerate over night in the spring form pan for best results.When ready to serve, run a warm knive around the inside edges of the spring form pan to loosen the cake at which point it will easily transfer to a serving plate. You can also freeze it for later use.

CHEF's NOTES:

  • Graham Craker Crumbs maybe hard to find. I'll just buy a box of Graham crackers, place some in a large baggie and crush them with a rolling pin (a beer bottle works also).
  • Ensure you use the brick or block style creme cheese and not the spreadable variety and DO NOT use light, low fat or non-fat creme cheese. Same goes for the sour creme, don't use low or non-fat.
  • Wanna get fancy? As in the picture at the top, you can add any manner of toppings: hand-colored and carved fondant pumpkins (fall theme), sugared rosemary and cranberries (winter theme) and berries and mint (summer theme). And, YES, I did these decorations myself 😁
  • Biggest secret to success is DON'T OVERCOOK IT
  • You can make this either Gluten Free or Sugarless, or BOTH! Simply substitute gluten free graham cracker crust (Kinnikinnick is a great choice and can be ordered from Amazon). For sugar free just substitute Splenda (1:1).
 
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