Mar 24, 2011

The Cheesecake

Here are the recipes for cheesecake from earlier this week. The Carrot Cake deserves it's own post. Both are amazing, if you can manage not to overcook the carrot cake. I did not, and so when I layered the two cakes, it tasted like cheesecake heaven sandwiched between two layers of overdone despair.
I totally stole this recipe from off the interweb, but I can't remember from where, so sorry for not siting the original. It's now just a word.doc on my hard drive.

Bon Apetit!

Cheesecake Factory Cheesecake Recipe
**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**
1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
Crust Directions:
1. 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.
Cheesecake Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

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