Do you like cheese cake? Do you like rich creamy perfect cheese cake, the kind you think you have to buy to enjoy... well, here is the recipe.
Best Cheesecake Ever!
9" Springform Pan
Crust Ingredients
1 cup Graham Crumbs (about 8 graham crackers processed finely)
1 Tbsp Sugar
5 Tbsp Butter, melted
1 Tbsp butter for greasing pan
Cream Cheese Filling Ingredients
2 1/2 lbs cream cheese (5 8 oz bricks) at room temperature
1/8 tsp salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp lemon juice (fresh or bottled)
2 tsp vanilla
2 large egg yolks
6 large whole eggs
Instructions:
Begin with the crust. Place baking shelf of oven in lower middle. Set temperature to 325 degrees. In a small bowl combine the sugar and graham crackers. Add the 5 Tbsp melted butter and toss with fork till evenly moistened. Brush bottom and sides of the 9" springform pan with melted butter. Press graham mixture into bottom of pan distributing evenly. Bake until fragrant and browning around the edges about 13 minutes. Cool while making the filling.
For Filling: Preheat oven to 500 degrees. Using a standing mixer (this really will save you!) beat the cream cheese at medium low for about a minute+ to break up clumps. Scrap the beater, side and bottom of the bowl well. Add the salt and half of the sugar, beat at medium low one minute, scrape bowl etc again. Add remaining sugar, beat 1 minute, and scrape bowl. Add the sour cream, lemon and vanilla. Beat till combined, scrape bowl. Add the egg yolks and blend until throughly combined, scrape away! Add whole eggs two at a time, beating in between till thoroughly combined and you bet your gonna scrape that bowl between each addition!
Now brush the side of the pan with some more butter, and set the pan on a rimmed baking sheet. Pour the filling into cooled crust, place in oven at 500 degrees and bake for 10 minutes. Without opening the oven door, after the initial 10 minutes, reduce the temperature to 200 degrees. Continue to bake about an hour, until a thermometer inserted diagonally at the souffléd edge into center of cake registers 150 degrees after baking at 200 degrees for at least an hour. (depending on your oven it may take up to 1 1/2 hours to reach the proper internal temperature, mine was less in this hot oven!)
Remove from oven, place on a wire rack. Run a paring knife between the spring-form and cake while hot. Cool until barely warm 2-3 hours. Wrap tightly in plastic wrap and refrigerate.
Forgive my very badly cut piece, I can't remember if I was going for a bigger or smaller piece, and half way through I changed my mind... but this is the only piece I photographed before devouring.
YUMMY
ReplyDeletelooks sooo super delicious
xoxo
bB
Wow, that cheesecake looks absolutely delicious! I'd be putting caramel sauce on my piece too. AND whipped cream, lol. Thanks for hosting the recipe swap!
ReplyDeleteThat looks so good! I'm keeping this recipe~maybe I'll make it to celebrate the first day of school!
ReplyDeleteOh boy! That looks REALLY good! Thanks for hosting the recipe linky. :)
ReplyDeleteI love baked cheesecake, must try this out for the family
ReplyDeleteLove these link ups! I am finding the best new recipes and ideas. Thanks!
ReplyDeleteWhat a beautiful cheesecake! And lots of other yummy looking recipes this week too. I am linking up to a Peach Cream Pie with a Toasted Almond Crust. Thanks for hosting! Carol
ReplyDeleteI make one almost like this, except you use 2&1/2 lbs C.cheese and I only use 2 lbs. For sure I will try this one out! What is there to not like about more cream cheese!
ReplyDeleteGreat pics too! Thanks so much
funwithnancy.blogspot.com
would love for you to submit your recipe in my pie contest, or any other pie recipe you might have. you can check it out here http://imamomnotaprofessional.blogspot.com/2011/09/25-pies-in-25-days-or-great-pie-bake.html
ReplyDelete