The Mother of Cheesecakes
Jan. 10th, 2007 10:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bowtrunckleHere's the infamous regenerating cheesecake recipe as requested. Enjoy! Oh, by the way, don't bother to use low-fat cream cheese. You might as well just go all the way, it's useless to resist...
Baked Cheesecake
For the cake
3 8 oz. packages of cream cheese
1 c. sugar
5 eggs
1 c. sour cream
¼ tsp. salt
1 ½ tsp. vanilla
2 lemons, juiced or 4 Tbsp. of lemon juice
graham cracker crust (prepare according to instructions on the package)
~ 1 c. graham crackers, crushed
~4 Tbsp. butter, melted
~1/3 c. sugar
*Note: The amount of crust ingredients may vary depending on how thick you want the crust to be. I like a thicker, more sugary crust because its sweetness cuts the creaminess of the cake, so I vary the proportions of the ingredients slightly.
For the topping
1 c. sour cream
¼ c. sugar
1 tsp. vanilla
Cake: cream the cream cheese and sugar. Add the eggs one at a time. Mix well. Add sour cream, beat until fluffy. Add lemon juice and vanilla. Line the 12-inch spring-form pan with the graham cracker crust and press into place. Pour in the cream cheese/sugar/egg mixture.
Bake 300° C for 1 hour.
Mix the 3 ingredients for the topping. Spread over the cake when it has finished baking but is not yet cool. Bake the entire cake and topping for ~10 more minutes at 300° C (When I've done this part in the past, I've baked the cake + topping for longer than 10 minutes until it's more congealed.). Let cool and then refrigerate. Best served drizzled with a fruit topping (I cook berries in a saucepan with a little powdered sugar and water so they release their juices).
*Note: if you only have a 9-in spring-form pan, there will not be enough room for the topping. Either use 1/3 the cake recipe and add the topping, or make the full cake without the topping and cover the top of the cake with sliced fruit to hide the cracks created in the surface of the cake as it cools and contracts. (I do the latter and then drizzle the fruit topping over each piece when I serve it). Fruit is healthy, right? ;)
Baked Cheesecake
For the cake
3 8 oz. packages of cream cheese
1 c. sugar
5 eggs
1 c. sour cream
¼ tsp. salt
1 ½ tsp. vanilla
2 lemons, juiced or 4 Tbsp. of lemon juice
graham cracker crust (prepare according to instructions on the package)
~ 1 c. graham crackers, crushed
~4 Tbsp. butter, melted
~1/3 c. sugar
*Note: The amount of crust ingredients may vary depending on how thick you want the crust to be. I like a thicker, more sugary crust because its sweetness cuts the creaminess of the cake, so I vary the proportions of the ingredients slightly.
For the topping
1 c. sour cream
¼ c. sugar
1 tsp. vanilla
Cake: cream the cream cheese and sugar. Add the eggs one at a time. Mix well. Add sour cream, beat until fluffy. Add lemon juice and vanilla. Line the 12-inch spring-form pan with the graham cracker crust and press into place. Pour in the cream cheese/sugar/egg mixture.
Bake 300° C for 1 hour.
Mix the 3 ingredients for the topping. Spread over the cake when it has finished baking but is not yet cool. Bake the entire cake and topping for ~10 more minutes at 300° C (When I've done this part in the past, I've baked the cake + topping for longer than 10 minutes until it's more congealed.). Let cool and then refrigerate. Best served drizzled with a fruit topping (I cook berries in a saucepan with a little powdered sugar and water so they release their juices).
*Note: if you only have a 9-in spring-form pan, there will not be enough room for the topping. Either use 1/3 the cake recipe and add the topping, or make the full cake without the topping and cover the top of the cake with sliced fruit to hide the cracks created in the surface of the cake as it cools and contracts. (I do the latter and then drizzle the fruit topping over each piece when I serve it). Fruit is healthy, right? ;)
