7″ Springform: Cheesecake

 Ingredients:

Filling:

  • 1 1/4 cups graham cracker crumbs (10 oz.)
  • 3 Tbsp. sugar
  • 5 Tbsp. butter, melted
  • 2 8 oz. packages of (Philly) cream cheese (room temperature)
  • 1/2 cup + 3 Tbsp. sugar (5.5 oz.)
  • 2 large eggs (room temperature)
  • 2 Tbsp. heavy cream (room temperature)
  • 2 Tbsp. sour cream (room temperature)
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F.

1. In a medium bowl mix: graham craker crumbs, sugar and butter

2. Press mix into slightly greased springform (bottom and up sides about 1/2 inch)

3. Bake crust for 10 min. and set aside

4. In a large bowl: a. Beat cream cheese until smooth (approx. 30 – 60 seconds) b. Gradually add sugar and beat until smooth and creamy c. Beat in 1 egg at a time d. Pour batter into springform and smooth top

5. Place springform in center of preheated oven

6. Bake in the center of oven at 350°F for 45 – 50 minutes. Center will be soft, but will firm up when chilled. Do not over-bake. Leave cake in oven with the heat turned off and the door ajar for 60 minutes. Remove cake from oven and chill for at least 3 hours.

Flavored Whipped Cream:

Just before serving: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons liqueur. Top the cake with mounds of flavored whipped cream and garnish to your liking.

Prep Time: 30 min.

Bake Time: 50 min.

Ready in: 5 hours 20 min.

Yield: 16 servings

Tip: Best if chilled for 6 hours (made the day before serving)



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