Cheesecake Recipe

The best delicious Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cheesecake recipe today!

Hello my friends, this Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Cheesecake.

What Makes This Cheesecake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cheesecake.

Ready to make this Cheesecake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


-CRUST:-
2 C Graham cracker crumbs 2 T Sugar, white
6 T Butter, melted 1/2 t Cinnamon, ground

CAKE FILLING:
1 1/2 lb Cream cheese 1/4 C Lemon juice
3/4 C Sugar 2 t Lemon rind, grated
3 Eggs 2 t Vanilla

TOPPING:
2 C Sour cream 1 t Vanilla
3 T Sugar

-GLAZE:-
1/2 C Sugar 1/3 C Lemon juice
1 1/2 t Cornstarch 1 Egg yolk, WELL BEATEN
1/4 t Salt 1 T Butter
3/4 C Water

Preheat oven to 350 degrees F. Combine crust ingredients. Press crust on
bottom and sides of buttered 10-inch springform pan. Bake 5 minutes and
cool.

Beat cheese until soft. Add sugar and blend well. Add eggs, one at a
time, beating well after each. Mix in the lemon rind and the vanilla, and
add to the mixture. Pour into the pre-baked crust and bake 35 minutes.

Combine topping ingredients, spread on top of cheesecake, and return to
oven immediately. Bake 10-12 minutes and remove from oven.

Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low
heat until thick. Add about 1 T of butter. Cool and spread this glaze on
the cake before the glaze thickens too much.

NOTES:

* Legendary cheesecake — This is from a dessert-chef friend of a
regular-chef friend and apparently won some award. I’ve had cheesecakes
that I think are more impressive (including one I can make), but I think
I’m something of a cheesecake connoisseur. If I want to blow people’s socks
off, this is the one I cook. I think that every time I’ve served it to a
new group, at least one person has said “That was the best cheesecake I’ve
ever had.”

* Some pointers: this is the traditional crust, but I often use a more
floury-baked-pie-crust-like one. It’s not too critical. The magic to
getting the texture perfect is in how you beat the cheese. I use a kitchen
aid, work slowly, scrape the bowl often, and ALWAYS USE ROOM TEMPERATURE
EVERYTHING. Using cold cream cheese guarantees lumps. Don’t beat too hard
before putting in the sugar, but make sure it’s even and fluffy before the
eggs go in. Then again, don’t over-beat. It takes practice.

* I’ve been known to make it with no sugar or vanilla in the topping, and
I think it’s more interesting. but the contrast between the layers may
confuse those accustomed to restaurant cheesecakes.

* The glaze is easy as glazes go, but treat it properly. In particular,
stir constantly until it’s thick, but don’t stir hard or you’ll break down
the starch.

: Difficulty: rather difficult (timing is critical.)
: Time: 1 hour.
: Precision: measure carefully.
:
: Rob Pike, research!rob
: AT&T Bell Laboratories, Murray Hill, NJ

:


Yields
1 cake

Leave a Reply

Your email address will not be published. Required fields are marked *