Sunday, February 17, 2008

Creme de la Creme Cheesecake

I found this on Internecipes, made tonight for dessert and was a happy happy girl. The crust is delish!
Crust for ten inch pie pan:
2 cups finely chopped walnuts
2 tbsp unsalted butter, softened
4 tablespoons flour
Blend together the walnuts, butter, and flour in a food processor until smooth. Press into bottom of springform pan with fingers.OR you can buy an eight inch graham cracker crust at the grocery store and save yourself some time. If you do this, it's still delicious, but halve the cheesecake recipe or you will have too much to fit in the crust.
Heat oven to 250 degrees.

Four 8 oz cream cheese packages, softened
2 cups sugar
2 tbsp vanilla extract
6 eggs
4 tsp lemon juice
One 16 oz container of sour cream

I use my Kitchenaid mixer for the following: blend the cream cheese and sugar on low until smooth. Do not overmix or air will be incorporated, which causes cake to crack. Slowly add vanilla and eggs. Add lemon juice and sour cream; mix just until batter is homogeneous.Pour batter into pan, tapping lightly on counter to allow any air bubbles to rise to the surface. Bake for 2 hours until all but the center portion of cake is set. Remove from oven and allow to cool to room temperature, then refrigerate until firm. Store covered in the refrigerator.
Great garnished with fresh fruit or plain!

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