This cheesecake recipe is a game-changer; even our son Mikey loves! It tastes like a million bucks and is best paired with our Strawberry Awesome Sauce , fresh fruit, or lemon curd for an out-of-this-world slice of heaven.
Tips:
Cream cheese needs to be a room temperature. Do not put it in the microwave; it changes the structure of the cream cheese. It comes to room temperature much faster if you remove it from its wrapping.
A springform pan is ideal here but not necessary. I have made this cheesecake in a metal 9-by-13 pan, but I had to double the recipe.
INGREDIENTS for CRUST
1 and 1/2 sleeves Graham Crackers
1/2 cup Pecans
1/2 tsp Cinnamon
1 stick Unsalted Butter, melted
INSTRUCTIONS
Step 1: Move oven rack to middle position and preheat oven to 375 degrees F
Step 2: Add all the ingredients to a food processor or blender and finely ground
Step 3: Move ingredients to a large bowl and add melted butter. Mix until well combined. The mix should hold it's shape when squeezed in your fist. If it doesn't, add more melted butter a few table spoons at a time.
Step 4: Press the graham cracker crumbs into the bottom of the pan making sure it is even and level. If you have extra crust you can allow the curst to form up the sides of the pan. To level the crust, you can use the bottom of a glass
Step 5: Bake for 10 mins for until the edges of the crust are just slightly brown
Step 6: Remove from oven and set aside to cool for 10 min
INGREDIENTS for CHEESECAKE CUSTARD
2 - 8oz bricks of Cream Cheese (full fat)
1 - 8oz tub Sour Cream
1 cup Sugar
2 tbsp Flour
2 large Eggs
1 large Egg Yolk
Zest of of 1 Lemon
1 tsp Vanilla Extract
INSTRUCTIONS
Step 1: Using a hand mixer or stand mixer, beat cream cheese, sour cream, and sugar until well combined.
Step 2: Add rest of ingredients and mix until well combined and there are little to no lumps of cream cheese.
Step 3: Pour mixture over the cooled graham cracker crust
Step 4: Carefully, move to the oven.
Step 5: Bake for up to 45 - 50 mins checking on its progress at the partway through. After 40min bake time, check custard for doneness. The edges of the custard should be cooked and the center should move like jello. If the filling moves more like water, than more baking time is required. Continue to bake checking the custard every 5-10 minutes.
When the custard around the outer edges are set and the center moves like jello, remove from oven and place on a cooling rack. The residual heat will continue to bake the filling and set the center of the custard. Let sit on the counter for at least 1 hour or until pie comes to room temperature. Move pie to refrigerator for 3-4 hours to cool properly.
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