This is by far the best cheesecake you will ever have! It is a huge hit every year and is gone in minutes. i have to make two every Thanksgiving and Christmas because my hubby wants one for himself lol. It is very easy and takes a while to finally get out of the oven and cook down but it is soo worth it all!
The Crust:
2 cups of Graham crackers *crumbs*
2 Tablespoons Sugar
1 stick of butter Melted
Cheesecake Filling:
3 8oz Cream Cheese Room Temp
3 Eggs Room temp
1 Cup Sugar
1 Cup heavy Cream
1 teaspoon Vanilla
1 Tablespoon Fresh Lemon juice
Directions: Preheat oven to 350*
Press the crust onto the bottom and sides of the spring form pan
With electric mixer on medium beat cream cheese for 3 mins and add sugar and mix until fluffy and creamy. Make sure it is beaten well with no lumps. Add eggs one at a time and mix.
Stir Lemon, vanilla and heavy cream into a separate bowl. When mixed add the mixture into the cream cheese mix. Mix at med speed for 2 mins
Place your spring form pan into a water bath *direction at the bottom* and pour your batter into the pan.
Place cake into oven for 45 mins or until golden brown and edges are firm.
Turn off oven and open door slightly and leave cake in the oven until it is cool enough to touch *it should be firm and have no jiggle*
remove from oven and place onto wire rack. when completely cooled place in fridge for 4 hours or until ready to serve. Before you serve loosen the pan and take off rim
2 cups of Graham crackers *crumbs*
2 Tablespoons Sugar
1 stick of butter Melted
Cheesecake Filling:
3 8oz Cream Cheese Room Temp
3 Eggs Room temp
1 Cup Sugar
1 Cup heavy Cream
1 teaspoon Vanilla
1 Tablespoon Fresh Lemon juice
Directions: Preheat oven to 350*
Press the crust onto the bottom and sides of the spring form pan
With electric mixer on medium beat cream cheese for 3 mins and add sugar and mix until fluffy and creamy. Make sure it is beaten well with no lumps. Add eggs one at a time and mix.
Stir Lemon, vanilla and heavy cream into a separate bowl. When mixed add the mixture into the cream cheese mix. Mix at med speed for 2 mins
Place your spring form pan into a water bath *direction at the bottom* and pour your batter into the pan.
Place cake into oven for 45 mins or until golden brown and edges are firm.
Turn off oven and open door slightly and leave cake in the oven until it is cool enough to touch *it should be firm and have no jiggle*
remove from oven and place onto wire rack. when completely cooled place in fridge for 4 hours or until ready to serve. Before you serve loosen the pan and take off rim
First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.
Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan* that it will fit into easily.
*Note: The larger pan should be at least 2-3 inches in depth.
Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
ENJOY!!!
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