CHEESECAKE

CHEESECAKE

Prep Time45 mins
Cook Time1 hr 15 mins
Refrigeration1 d
Total Time1 d 2 hrs
Course: Dessert
Keyword: CHEESCAKE

Ingredients

CRUST

  • 1 ¼ cup cup finely chopped pecans
  • 1 ¼ cup cup finely chopped almonds
  • 1 ¼ cup cup finely chopped walnuts
  • 3 ¼ cup finely chopped vanilla wafer

FILLING

  • 2 tbsp melted butter
  • 1 ½ lbs cream cheese
  • 1 ⅓ cups sugar
  • 5 large eggs
  • 16 oz sour cream
  • 1 ¼ cups flour
  • 2 tsp vanilla extract
  • 2 tsp lemon juice

Instructions

CRUST

  • Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.

FILLING

  • All above ingredients should be at room temperature before your begin.
  • Start by beating the cream cheese until light and fluffy.
  • Keep the mixer on a low setting throughout the beating and mixing process.
  • Add the sugar a little at a time and continue beating until creamy.
  • Add one egg at a time and beat after each egg.
  • When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
  • Add the sour cream last and beat well.
  • Pour cream cheese into the spring pan.
  • Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  • When time is up, turn oven off, prop open oven door and leave in oven for one hour.
  • After one hour, remove from oven.
  • Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

A cheesecake should season. The wait is worth it as the flavor ripens and becomes enriched. Add some fresh or caramelized fruit for that little extraaaa.

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