The Bonami Bestest Cheesecake Ever
This is an old family recipe that I need to share with the rest of the world.
This is an old family recipe that I need to share with the rest of the world.
- 1 1/4 cups graham crackers (pie crust) crushed. don't be per crushed. crush your own
- 1/4 cups sugar (pie crust)
- 6 tbsp melted butter (pie crust)
- 1 1/2 packages cream cheese (cheese cake filling)
- 3 tbsp butter (cheese cake filling)
- 1/4 cup flour (cheese cake filling)
- 1 cup sugar (cheese cake filling)
- 2 eggs (cheese cake filling)
- 1 cup milk (cheese cake filing)
- 2 tsp vanilla (cheese cake fillings)
- Carbohydrate 113.84750125 g
- Cholesterol 410.6575 mg
- Fat 62.842395 g
- Fiber 1.10656248554587 g
- Protein 13.14775375 g
- Saturated Fat 35.394483875 g
- Serving Size 1 1 Serving (274g)
- Sodium 700.288 mg
- Sugar 112.740938764454 g
- Trans Fat 5.705770875 g
- Calories 1055 calories
Step-by-step
- Preheat oven to 375 degrees
- Mix all of the pie crust ingredients together and press firmly and evenly into a pie plate.
- Cook for 7 - 9 minutes
- Let cool in freezer for 24 hours and keep in freezer until the cheese cake filling is ready to be poured into it.
- Preheat oven to 325 degrees
- Cream together cream cheese and butter in a mixing bowl
- Add: scant flour, sugar, eggs, milk, vanilla, and lemon juice
- Pour filling into frozen crust (made the previous day)
- Cook in oven for 35 - 40 minutes
- Remove from oven and refridegerate for 60 minutes
Pale gold crust gives way to a dense, satiny interior that yields cleanly to a dessert fork without crumbling. Achieving this texture requires careful attention to thermal management and mixing technique, two areas where cooks frequently stumble. Cream cheese must sit at room temperature for at least two hours before beating; cold blocks trap air pockets that expand and crack the surface during baking. When combining the dairy and eggs, incorporate liquids gradually. Pouring milk too quickly breaks the fat emulsion, resulting in a grainy mouthfeel rather than a smooth finish. The flour acts as a structural stabilizer, binding free moisture released by the eggs as proteins coagulate at 325 degrees Fahrenheit. Overbaking ruins this balance entirely. Pull the pan from the oven when the outer two inches are set but the exact center still jiggles slightly like gelatin. Residual heat completes the internal cooking process during the sixty-minute refrigeration window. Freezing the pre-baked crust for twenty-four hours before filling prevents the melted butter from soaking into the loose crumbs, maintaining a crisp structural barrier between pastry and custard. Use full-fat dairy products exclusively; reduced-fat alternatives contain excess water that prevents proper setting and alters the final viscosity.
