Side Pannel
Dense and Creamy Cheesecake
Dense and Creamy Cheesecake
- Recipe Submitted by maryjosh on 10/27/2016
Ingredients List
- Crust
- 1 1/4 C Vanilla wafer crumbs
- 1 Tbsp sugar
- 6 Tbsp unsalted butter, melted
- ½ C ground gingersnaps (optional)
- Cake
- 3 lbs Cream cheese softened
- 1 ½ C sugar
- 2 tsp vanilla
- 3 whole large eggs (room temp)
- 2 large egg yolks (room temp)
- 1 Tbsp lemon juice (optional)
- Topping (optional)
- 1 1/2 C sour cream
- 2 Tbsp sugar
- 2 tsp vanilla
Directions
Crust
Preheat the oven to 375
mix all the crust ingredients and toss lightly with fork until well blended.
Press firmly into the bottom of a 10 inch spring form pan.
Bake on the bottom rack until crisp and golden, abut 15 min.
Let cool.
Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Cake
Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
Lightly whisk the eggs and yolks together and add to cream cheese mixture (with the lemon juice).
Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat.
Pour the filling over crust, bake on the center rack until golden, about 1 1/4 hours +.
When you open the rack and shift the pan the center will jiggle a little, but not too much. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
Just the center 2-3 inches will jiggle and not like soup, like a loose jello jigglers.
If you want the topping add it now.
Turn the oven off and crack open the door and let the cake cool then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.
Topping (optional)
Mix all the ingredients
Pour over the warm cake and lightly spread the topping
Return to oven for 5 min cool completely and refrigerate.
Preheat the oven to 375
mix all the crust ingredients and toss lightly with fork until well blended.
Press firmly into the bottom of a 10 inch spring form pan.
Bake on the bottom rack until crisp and golden, abut 15 min.
Let cool.
Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Cake
Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
Lightly whisk the eggs and yolks together and add to cream cheese mixture (with the lemon juice).
Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat.
Pour the filling over crust, bake on the center rack until golden, about 1 1/4 hours +.
When you open the rack and shift the pan the center will jiggle a little, but not too much. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
Just the center 2-3 inches will jiggle and not like soup, like a loose jello jigglers.
If you want the topping add it now.
Turn the oven off and crack open the door and let the cake cool then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.
Topping (optional)
Mix all the ingredients
Pour over the warm cake and lightly spread the topping
Return to oven for 5 min cool completely and refrigerate.
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