Cheesecake is one of my favorite substances on earth. It is the combination of cream, sweet and tart. It represents the holidays and happiness. It is sometimes a fear recipe. This one works though and doesn't have to have water baths and complexity in the oven.
Crust
I take graham crackers and pulse them in food processor until fine. The cracker crumbs tend to be uneven, so I then shake them through a strainer. I then return the larger pieces to the food processor again and repeat the process.
Once evenly pulsed I return all of the crumbs to the food processor and add the butter. This will give a good consistency to the crust and make it easy to press into the spring form pan. Use a cup to press it tight into the side of the pan. You will like have to work it up the sides.
Bake at 350 degrees for 5 minutes.
Filling
You will want to take our your cream cheese well ahead of time. If it is not room temperature the cheese will not fully incorporate into the batter. Beat the cheese for a minute with a mixer. Hand mixer is adequate, though a Kitchen Aid works best. A Bosch is okay, but it tends get lost in the bowl. After a minute add the sugar and mix until fully distributed.
Combine eggs with lemon juice in a separate bowl. This will thicken the eggs and give the batter a silkier texture. Afterwards add the eggs to the cream cheese sugar mixture. Then beat together until smooth. Pour into prepared crust and bake for 40 minutes at 350 degrees.
Topping
Beat together all of the ingredients and spread on top of baked filling (pull out of oven and put it on.) Return the cake to the oven and bake for 12 more minutes at 350 degrees. Turn off oven and open the oven door, leave the cheesecake in the oven and let it cool, about an hour. Then refrigerate.
Cool overnight before removing pan sides. Spread desired fruit topping on before serving or just eat as is.
Crust
- 14 graham crackers
- 1/3 cup melted butter or margarine
- 1/4 cup sugar
I take graham crackers and pulse them in food processor until fine. The cracker crumbs tend to be uneven, so I then shake them through a strainer. I then return the larger pieces to the food processor again and repeat the process.
Once evenly pulsed I return all of the crumbs to the food processor and add the butter. This will give a good consistency to the crust and make it easy to press into the spring form pan. Use a cup to press it tight into the side of the pan. You will like have to work it up the sides.
Bake at 350 degrees for 5 minutes.
Filling
- 3–8 oz packages of softened cream cheese. Beat 1 minute and then add sugar.
- 1 1/3 cup sugar
- 3 eggs beaten
- 3 Tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla
You will want to take our your cream cheese well ahead of time. If it is not room temperature the cheese will not fully incorporate into the batter. Beat the cheese for a minute with a mixer. Hand mixer is adequate, though a Kitchen Aid works best. A Bosch is okay, but it tends get lost in the bowl. After a minute add the sugar and mix until fully distributed.
Combine eggs with lemon juice in a separate bowl. This will thicken the eggs and give the batter a silkier texture. Afterwards add the eggs to the cream cheese sugar mixture. Then beat together until smooth. Pour into prepared crust and bake for 40 minutes at 350 degrees.
Topping
- 2 cups sour cream
- 3 Tablespoons sugar
- 1 teaspoon vanilla
Beat together all of the ingredients and spread on top of baked filling (pull out of oven and put it on.) Return the cake to the oven and bake for 12 more minutes at 350 degrees. Turn off oven and open the oven door, leave the cheesecake in the oven and let it cool, about an hour. Then refrigerate.
Cool overnight before removing pan sides. Spread desired fruit topping on before serving or just eat as is.
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