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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 110 |
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This cheesecake will have anyone eating out of your hand. It is so good. Go to my Cheese Cake Supreme for Step by Step by pics.Cheese Cake Supreme Ingredients:
3 large philadelphia cream cheese ( 8 ounces each) |
4 eggs |
1 cup and 4 tbsp. sugar |
1 tsp and 1/2 tbsp. real vanilla |
zest and juice of one fresh lemon |
36graham crackers |
1 cube and 3 tbsp melted butter |
1/2 pint sour cream |
1 spring form pan 9 |
Directions:
1. SET OUT 3 LARGE CONTAINERS OF PHILADELPHIA CREAM CHEESE (PREFER KRAFT) AND ALLOW TO REACH ROOM TEMPERATURE. OR, REMOVE FROM FOIL WRAPPER AND MICROWAVE EACH PACKAGE ABOUT 30 SECONDS.
2. BEAT 4 EGGS VERY SMOOTH. ADD 1-CUP SUGAR AND BEAT.
3. ADD 1 TEASPOON REAL VANILLA AND RIND (ZEST) AND JUICE OF 1 LEMON TO EGGS AND BEAT LIGHTLY.
4. BREAK UP CREAM CHEESE INTO THE BOWL OF EGGS AND BEAT VERY SMOOTH. MAY TAKE UP TO 20 MINUTES TO GET IT REALLY SMOOTH. SCRAP SIDES OCCASIONALLY.
5. POUR INTO A GRAHAM CRACKER CRUST (SEE FARTHER DOWN) AND BAKE AT 375 FOR 40 MINUTES. REMOVE AND COOL FOR “10” MINUTES. RESET OVEN TO 475 WHEN YOU REMOVE THE CAKE TO COOL.
6. AFTER 10 MINUTES SPOON ON FOLLOWING TOPPING. 1/2 PINT SOUR CREAM MIXED WITH 2 TABLESPOONS OF SUGAR AND 1/2 TABLESPOON REAL VANILLA.
7. PLACE CAKE BACK IN OVEN THAT WAS RESET TO 475 AND COOK FOR 5 MINUTES. REMOVE AND LET COOL. IT NEEDS TO SET AT LEAST AN HOUR BEFORE RELEASING FROM PAN AND CUTTING. IF EATEN WITHOUT BEING REFRIGERATED IT IS VERY SMOOTH AND CREAMY.
8. REFRIGERATE ANY LEFTOVERS. AFTER BEING REFRIGERATED THE CHEESE CAKE CHANGES TEXTURE. IT IS JUST DIFFERENT. IT IS DELICIOUS EITHER WAY. IF YOU WANT IT TO BE AIRY AND LIGHT AFTER BEING REFRIGERATED, PLACE A PIECE ON A PAPER PLATE AND MICROWAVE ABOUT 20 SECONDS. TIME IS VARIABLE TO YOUR MICROWAVE. IT IS PRETTY SINFUL WHEN REHEATED. INCREDIBLY LIGHT. THIS IS A CAKE YOU CAN JUST SIT AND EAT BY YOURSELF
9. CRUM CRUST:
10. 30 GRAHAM CRACKERS
11. 2 TABLESPOONS SUGAR
12. 1 CUBE (1/4) LB PLUS 1 TBSP. MELTED BUTTER.
13. MIX INGREDIENTS TOGETHER. START BY SPREADING THE MIX ON THE BOTTOM OF PAN, PRESS THE MIX AGAINST THE BOTTOM OF THE SPRING FORM PAN. NOW GENTLY PRESS SMALL AMOUNTS
14. AROUND THE SIDES ABOUT 2 INCHES UP THE SIDES. THEN POUR IN CAKE MIX AND BAKE AS ABOVE.
15. I TIMED MYSELF ONCE AND COULD GET THE BOTTOM AND SIDES PRESSED AND READY IN 3 MINUTES. I ALSO ONCE MADE A CAKE GOT TO THE OVEN AND DROPPED IT. MADE ANOTHER, COULD NOT BELIEVE IT, DROPPED IT AGAIN. THIRD ONE MADE IT. THAT WAS AN INTERESTING AFTERNOON.
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