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Add a photoHands down this is my all time favorite dessert. The unique thing about this recipe is that you can with an easy substitution make this two ways. My personal favorite is the thick dense stick to the roof of your mouth cheesecake, a slightly lighter a little less dense and more airy result is a simple substitition of whipped cream cheese for the original version.
I don't often mention brands, but in this case I did try to make the cheesecake once with a store brand cream cheese and it did not come out as well as Philadelphia brand cream cheese original, but the choice is yours.
The one "Big Tip" for baking here is once the baking time is up turn the oven off but DO NOT OPEN THE OVEN FOR 1 HOUR. This allows the cake to cool slowly and prevents most cracking on the top. Also you will be baking in a springform pan, make sure it is water tight, if not line it on the outside with aluminum foil.
Ingredientes
- 4 - 8oz packages of block cream cheese.
- 16 oz Sour cream
- 1 tsp vanilla
- 1½ cups granulated sugar
- ¼# sweet butter
- 2 Tbsps corn starch
- 1 tsp fresh lemon juice
- 5 eggs
- 1½ cups crushed graham crackers (='s 1 sleeve)
- 6 Tbsps butter melted
- ¼ cup granulated sugar (optional)
Direcciones
- In a food processor break the graham crackers to a fine crumb. Add the sugar mix throughly and stir in the melted butter until all is combined and moist. Spoon the mixture into the bottom of a 10" springform pan and using the flat bottom of a glass or some other object press the crumbs down to cover the entire bottom of the pan.
- Allow the sour cream, butter & cream cheese to stand at room temperature for at least an hour.
- In a mixer on slow speed blend all the ingredients except the eggs. Once well blended add the eggs one at a time and add the next egg after first egg is completely incorporated.
- Pour into the springform pan, make sure pan is water tight, if in doubt line the outside with aluminum foil.
- Place the pan into a larger pan that has room on all sides for the cheesecake and fill with water ½ way up the springform pan. Place into a 375º oven for one hour. After one hour turn oven off do not open oven door and allow the cake to cool in the oven for an additional hour ( this will hopefully prevent the top from cracking).
- After the hour remove from the oven and allow to cool for at least 30 more minutes before covering with foil and placing in the refrigerator over night.
- Before serving allow to sit out of the refrigerator for at least an hour, run a knife carefully around the inside of the pan loosen and remove the sides.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 343 | |
| Calories from Fat 113 | 33% |
| Total Fat 12.72g | 16% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 254mg | 11% |
| Potassium 132mg | 4% |
| Total Carbs 53.01g | 14% |
| Dietary Fiber 1.0g | 3% |
| Sugars 37.46g | 25% |
| Protein 5.16g | 8% |
