Monday, February 8, 2010
The Best Cheesecake Ever
My sweet husband LOVES cheesecake, and when I say LOVES I mean LOVES! But I never make it (or hardly ever) because I don't have a recipe as good as my friend Carolyn's secret recipe (maybe oneday I will make the "good" friend list and score the recipe). So tonight, I believe I will try this recipe for "The Best Cheesecake." I believe that it has all the ingredients that she says are crucial, but I know she uses some fancy pan that is NOT a springform (imagine that), so we shall see if it turns out. I'll let you know!
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla
2 heaping Tablespoons flour
1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
6 Tablespoons melted butter
1/2 C sugar
Preheat oven to to 425°.
Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
While cake mixture is beating, make the crust.
Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.
When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.
Ok... so I thought it was really good, but DJ says Carolyn's still takes the cake. Boo! I thought I was on to something! Anyone have any suggestions?