Wednesday, January 5, 2011

The Best Cheesecake

Oh cheesecake. I love cheesecake. I love cheesecakes of all different kinds, but plain, regular old cheesecake with that canned cherry topping is my favorite. Simple, simple and delicious. This particular cheesecake is the most moist I have had in a very, very long time. You should definitely make this, even if you only like cheesecake a little. Its totally worth it. I promise.



The Best Cheesecake
Recipe Source: melskitchencafe.com

Crust:
3 cups finely ground Graham Crackers (about 40 squares)
2 Tablespoons Sugar
1/2 cup Butter, melted

Filling:
2 - 8oz blocks Cream Cheese, room temperature
1 cup Sugar
3 Eggs
1 teaspoon Vanilla Extract
3 teaspoons Lemon Juice
1 pint Sour Cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 10-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon juice. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
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