Everyone loves a good cheesecake, and for about 6 years I refused to make one from scratch, simply because a job I had several years ago tired me out from Cheesecakes in general (thanks Cheesecake Factory!) but, this Thanksgiving while at my father in laws I finally promised my husband I’d make one for him. So I set out to find a spring loaded pan. This is extremely important for a good cheesecake. This recipe serves a lot, my spring loaded pan is roughly 12 inches, so this is great for the up coming holidays.
What you need:
- Spring loaded pan mine is fairly large
- a pan that you can fill with water and hold your spring loaded pan. (I use a broiling pan bottom)
- Graham crackers about 13
- Over a half of a stick of butter.
- 1/2 a Teaspoon of Cinnamon
- 2 cups Sugar
- 1 Tablespoon of Vanilla
- 1 teaspoon of fresh Lemon Zest
- 1 teaspoon of fresh Lemon Juice
- Teaspoon of Salt
- 2 lbs of Cream Cheese
- 2 cups of Sour Cream
- Confectioner Sugar
- 4 eggs
- 1/2 Teaspoon of Nutmeg
I make sure all the cold ingredients minus the eggs are at room temperature. Sour cream, cream cheese, butter all need to be at room temperature for a better consistency.
I work on the crust first. You can do this a few different ways, you can blend it in the blender, or put the crackers in a freezer bag and smash them up until they are very fine, or you can hand kneed them. I typically hand kneed. I add a pinch of cinnamon (to taste, I say 1/2 a teaspoon but everything to me is “too taste” when adding flavorings) then add 1/2 cup of sugar and a 1/2 teaspoon of salt. Then I make sure its fully mixed together I add about 5 tablespoons of butter, you want it to be the consistency that it sticks together, but it’s not to wet.Finally, I press it on the bottom of the spring loaded pan so that the crust is even at the bottom.
Next I work on the filling by mixing in all the dry ingredients into a bowl. About a cup and a half of sugar, 1/2 teaspoon of nutmeg and/or cinnamon to taste. Then I add the 4 eggs, 1 cup of sour cream, 2 lbs of cream cheese, 1 table spoon of vanilla extract, add in lemon zest and fresh lemon juice and combine using a mixer.
Next I add the filling into the spring loaded pan on top of the crust, I boil water in a pot and place the spring loaded pan inside the broiling pan bottom. I set the oven to 375° I add the boiling water around the spring loaded pan (also known as a water bath). Then I bake the cheesecake for about an hour and a half until the top is golden brown.
Once the cheesecake is done baking, I take the spring loaded pan out of the water bath and let it sit on the counter until its cool enough to be set in the fridge. This process takes about an hour. I then place the cheesecake in the refrigerator for at least 12 hours before serving.
After the cheesecake is in the oven, I then work on the topping. I add a cup of sour cream to a bowl, and then add about a cup of confectioners sugar, and mix until the sour cream topping is blended. You can also add crushed Oreos or fresh strawberries as toppings! once the cheesecake is fully cooled from the 12 hours in the fridge I then spread the topping over the top, cut and serve! Hope you enjoy…
Tell me how you liked the recipe in the comments or what you added to the top for toppings!
photo courtesy of Pixabay.