Cheesecake, take 1.
Haven’t posted a recipe in a while. Thanks to David for being ever so helpful with making this one. We don’t have an electric mixer in the house so manpower is all we’ve got around here. I used this recipe from 101 Cheesecake Recipes.
- 1-2/3 cups graham cracker crumbs
- 1/3 cup sugar
- 8 tablespoons butter
- 1 teaspoon cinnamon
- 2 lbs. softened cream cheese(4-8oz. pkgs.)
- 1/4 teaspoon salt
- 1 cup sugar
- 4 eggs
- 1-1/4 tablespoon lemon juice
- 2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
First, crush graham crackers into crumbs by any means necessary (this part was a lot of fun). Then mix it all in with the rest of the crust ingredients and press into a 10” springform pan. We like side-crust, so naturally, use less if you plan on lining a bottom crust for your inferior cheesecake.
David makes it look easy
While all that was happening on the other side of the counter, I was mixing away at the heart of the beast - the cheesecake.
Making cheesecake filling is a two-bowl process: start by mixing the eggs, salt, sugar, and lemon juice together in one bowl. In a bigger bowl, add one package (4 oz.) of cream cheese at a time, preferably softened (makes things much easier). Mix this until creamy, and slowly pour in a bit of the egg mixture as you go along.
Now would also be a good time to preheat the oven to 350ºF.
clumpity clump clump.
Without a power mixer, it took some time to get all the cheese clumps out and smoothed - the egg mixture helped a bunch with getting it the right consistency.
It should look something like this when all it’s all incorporated.
At this point, the crust should be pressed in the springform pan, waiting to be filled with the cheesecake batter. Simply pour the batter from the big bowl into the crust-lined pan, and spread even.
Then place the springform pan on a baking sheet or tin foil to catch the drippings, and into the oven for an hour or so (the top of the cake should start to brown a bit).
Middle rack for an even bake.
While the cake is in the oven, start to whip up the topping - the icing on the cake. Just mix it all together - well - and pour over the cheesecake in when it comes out (DO NOT REMOVE from springform pan). Now heat the oven back up to 475ºF and place the cake back in for 15-20 minutes. This is to get the topping baked through and onto the cake.
Once that’s ready, remove and let sit and cool (we decided to keep it in the springform pan until it had cooled and was ready for the fridge).
cake fresh out the oven, but still not ready.
When the cake has cooled down some, throw it in the refrigerator overnight to cool some more. It will be a bit runny and soft for cheesecake at first, so it’s best to let it firm for a few hours. It may be tempting to dig into it sooner, but the final product is worth the wait.
The next day, you can save yourself the trip to Junior’s. Dig in, and serve with your choice of pie filling or, in this case, chocolate syrup.