"Michael" > wrote in message
oups.com...
> I have never made a cheesecake. At recipesource.com I am simply
> overwhelmed by the selection. Can you recommend a good yet simple
> cheesecake recipe for me to start out on? I'm going to get a
> springform pan tomorrow. I assume I need one. Most of the cheesecake
> recipes I've seen call for them.
>
> Thank you, Michael
>
Michael,
This is an easy recipe, and even better, it's an amazingly creamy and
decadent recipe!
Creamy Lemon Cheesecake
NOTE: You can make this *any* flavor. Just follow a couple simple rules:
First, if making chocolate cheesecake, use melted chocolate, not cocoa or
"liquid chocolate" or Hershey's syrup. And when using other flavors, whether
it be orange juice, or liqueur, don't add more than 1/4-1/3 cup additional
liquid. Change or omit the zest according to flavor used.
Crust:
4 cups graham cracker crumbs
2 sticks unsalted butter, melted
Combine until it looks like wet sand, then pour into a 9" springform pan.
Rotate the pan to get a light coating of crumbs all around the sides. Press
as you go. Press remaining mixture into the bottom. Set aside, and preheat
oven to 325*f.
For the cheesecake:
20 oz cream cheese
1 cup + 2 Tbsp (8 oz) sugar
1 7/8 cup (16 oz) sour cream
3 large eggs
1/3 cup strained freshly squeezed lemon juice
2 Tbsp very finely grates lemon zest (if you have a Microplane, it works
beautifully)
Place cream cheese and sugar into the bowl of your food processor and blend
until very smooth. Make sure there are no lumps, because once you add
liquids, you will never get them out. Scrape down the bowl.
Add the sour cream and process until smooth again. Add the eggs, one at a
time, pulsing to incorporate each egg before adding the next. Scrape down
the bowl.
Add the lemon juice (or whatever flavoring you chose), and lemon zest (omit
if using other flavor) and combine well. Pour into the crust and set on a
sheet pan with 1/2 inch sides to catch any butter that leaks out.
Bake 1 hour 20 minutes to 1 hour 30 minutes, or until cheesecake is set
around edges, but still has a loose looking, creamy area about 2-3 inches
across directly in the center. This will firm up when chilled. Remove from
oven and place on a rack to cool completely.
Do not refrigerate until completely cooled. This will prevent cracks.
If you don't have a processor, you can make this in the mixer, but have the
ingredients at room temp before proceeding, and make sure that the cream
cheese is lump free before proceeding.
Kimberly
|