Friday, August 23, 2013
Crust
Ingredients:1 3/4 C graham cracker crumbs
1/3 C sugar
1/2 tsp ground cinnamon
1 cube butter melted
What to do:
Preheat oven to 350
Cut a piece of parchment the size of the spring form pan bottom. Place on the bottom and spray with olive oil spray.
Combine first 3 ingredients in medium bowl and mix. Stir in melted butter til crumbs are moist. Pack into a 8 or 9 inch pie plate using your fingers to push crust up the sides and even out over the bottom.
Bake for 10 min on 350. While cooling make cheesecake filling.
CheeseCake
3 8oz cream cheese blocks room temperature
1 C + 4 tbl sugar
1/2 C whipping cream
1/2 C sour cream
3 eggs room temperature
3 tbl lemon juice
What to do:
Place a glass casserole dish in oven on bottom rack full of water. This will help the cheese cake to not crack.
Cream together sugar and cream cheese. Then add whipping cream and sour cream, mix well.
Add one egg at a time mixing after each addition. Last, add in lemon juice and mix 30 seconds, scrap down sides
and bottom of bowl and mix one more time. Pour cheese cake filling into cooled crust. Bake 350 for 65-75 min. Make sure when done the cheesecake is not too 'jiggly'. We don't want it to shake like jello!! Once firm on top and not too 'jiggly', Crack oven door with wooden spoon and leave for 1 hour. Then take cheesecake out of oven and let cool before opening spring form pan and putting it in the fridge.
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