 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
I had 2 packages of cream cheese in the fridge, some sour cream and box of honey maid graham crackers... It was just the right thing to do! Ingredients:
crust |
1 cup of graham wafer crumbs |
1/8 cup granulated white sugar |
1/4 cup unsalted butter, melted |
filling |
2 - 8 ounces packages philly cream cheese, room temperature (use full fat, not reduced or fat free cream cheese!) |
1/2 cup granulated white sugar |
1 1/2 tablespoons all purpose flour |
2 large organic eggs, room temperature |
3 tablespoons heavy whipping cream |
1 tablespoon lemon zest |
1/2 teaspoon pure vanilla extract (no imitation... ever!) |
topping |
1/2 cup sour cream (not low fat or fat free) |
1 tablespoons granulated white sugar |
1/4 teaspoon pure vanilla extract |
Directions:
1. Grease, or spray with baking spray, a 6x3 inch springform pan. Note: you can double the recipe for a 9 inch pan). Line bottom with parchment circle for easier removal later. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside. Preheat oven to 350 degrees F with rack in center of oven.
2. For Crust:
3. In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.
4. For Filling:
5. In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
6. Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 1 1/2 hours or until firm. Remove from oven and place on a wire rack.
7. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
8. Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
9. Serve with fresh fruit or fruit sauces, if desired. I love it as is!
10. Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar. Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet. Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
|
|