The best cheesecake I've ever had
I got this recipe from a friend after I was completely bowled over by it. I'm not a great cheesecake lover but have decided to add this recipe to my list of greats. Seriously, if you're not a cheesecake fan, this recipe might turn you into one!
I got this recipe from a friend after I was completely bowled over by it. I'm not a great cheesecake lover but have decided to add this recipe to my list of greats. Seriously, if you're not a cheesecake fan, this recipe might turn you into one!
- 1 teaspoon vanilla
- 3 eggs
- 0.5 cup sugar
- 1 ---crust---
- 1 box graham crackers use 1.5 packages per crust (about 1 1/4 cups)
- 2 tablespoons sugar heaping
- 0.5 teaspoon cinnamon
- 0.25 cups butter melted
- 1 --bottom layer--
- 15 oz cream cheese
- 1 --top layer--
- 1 large tub sour cream (about a pint)
- 8 tablespoons sugar heaping
- Carbohydrate 61.0994067802566 g
- Cholesterol 75.5599539131834 mg
- Fat 29.1329644625314 g
- Fiber 1.40928747498989 g
- Protein 7.99998947475808 g
- Saturated Fat 14.8687268729906 g
- Serving Size 1 1 Serving (174g)
- Sodium 545.649067210188 mg
- Sugar 59.6901193052667 g
- Trans Fat 3.3376840783026 g
- Calories 531 calories
Step-by-step
- Crush crackers with rolling pin. Add sugar, cinnamon, and butter. Put in bigger size pie dish or spring form pan. Press firmly.
- Mix all ingredients until smooth and pour into pie shell. Put into preheated oven at 350 degrees for 20 minutes. Depending on your oven it could take more time. Jiggle the pie a bit to make sure it is cooked. If not ready go 10 or so more minutes. Cool naturally and COMPLETELY.
- Put sugar and vanilla in sour cream mix; Pour into bottom layer and put back in the oven for 10-15 more minutes. Cool and put in refrigerator.
A pale, golden-brown graham crust yields cleanly beneath a dense, chilled layer of baked cheese filling topped by a glossy, set layer of sweetened dairy. Achieving this textural contrast requires bringing the fifteen ounces of cream cheese to room temperature before mixing, which prevents stubborn lumps from forming in the batter. Stainless steel mixing bowls retain room temperature efficiently and prevent dairy from seizing during incorporation.
Pairing rich, high-fat desserts with sharp, acidic accompaniments cuts through the heaviness on the palate. Bright citrus compotes, tart berry sauces made from raspberries or blackberries, or even a shot of bitter espresso offer necessary structural balance to each bite. Acidity resets the taste buds between rich mouthfuls, preventing palate fatigue during dessert courses.
American icebox-style desserts trace their lineage back through nineteenth-century innovations in commercially manufactured dairy products and the widespread adoption of domestic refrigeration. Early recipes relied on heavy cream, but modern iterations frequently utilize cultured dairy like sour cream to introduce structural tang. Baking the base layer at three hundred fifty degrees for twenty minutes sets the proteins properly before the final topping is applied.
Allowing the pie to cool completely at room temperature prior to refrigeration prevents condensation from pooling on the delicate surface. Storing the dish covered in the refrigerator for at least four hours ensures clean slices when using a sharp knife dipped in hot water between cuts. Precision in chilling transforms a soft bake into a sliceable, stable wedge.
