Do you have a dairy springform pan? If not, you should get one. They are indispensable - Dairy tortes and dairy desserts (such as Chocolate Mousse Pie) can be made using the same pan.
Ingredients:
1-3/4 cups Graham Cracker Crumbs or other crisp, plain cookie crumbs
1/3 cup
butter, melted
1-1/4 cups
sugar, divided
3 pkg.
(8 oz. each) **Cream Cheese, softened
1 cup
good quality Sour Cream
2 tsp.
vanilla or 1 teaspoon vanilla and 1 teaspoon Almond extract/essence
Juice of one lemon
Juice of one lemon
3 eggs, beaten
Method:
Preheat oven to 350°F/175ºC
Crust:
Mix together graham or cookie crumbs, butter, and 1/4 cup sugar; press onto bottom and slightly up the sides of a 9-inch springform pan. Bake in pre-heated oven for 10 minutes and then remove to a rack to cool completely.
Filling:
In a mixing bowl or food processor beat SOFTENED cream cheese and remaining sugar until blended. Add sour cream and vanilla or vanilla/almond combination. Add juice of one lemon. Mix well. Add beaten eggs, and mix until blended.
Pour into cooled crust and then bake 1 hour to 1 hour 10 min. or until centre is almost set.
Turn off the oven but leave cheesecake inside oven with door held open for one hour (use a tea towel to help keep it ajar if necessary) before removing to cool completely on a rack. If a crack appears in the centre of the cheese cake when cooling do not worry - this happens more often than not.
Refrigerate cheesecake 4 hours minimum before serving.
Toppings:
My daughter loves raspberry sauce on her cheesecake. I often just melt a good quality seedless raspberry jam in a pan, adding a bit of water, until it is the consistency of a sauce. Drizzle on plate before serving cheese cake and drizzle a bit of the sauce on the top.
Lemon curd can also be spread on top of the chilled cheesecake before serving. If you prefer strawberries, sliced fresh strawberries would be nice or a sauce made from strained and thinned strawberry jam would be lovely. Blueberry is good but will turn the top of the cheesecake a blackish colour - best to serve as a drizzle on the plate and on top on individual servings.
To serve: When cutting creamy-textured desserts, such as cheesecake, it helps to have a thin sharp knife and to chill it ahead of time. Carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts.
**I use Neufchatel Cheese - it is a lower fat version of cream cheese but the results will be the same.
Recipe makes 16-20 servings - depending on the appetites of your guests
This cheesecake can be make Kosher for Pesach if the crust is omitted.
K (D)
Method:
Preheat oven to 350°F/175ºC
Crust:
Mix together graham or cookie crumbs, butter, and 1/4 cup sugar; press onto bottom and slightly up the sides of a 9-inch springform pan. Bake in pre-heated oven for 10 minutes and then remove to a rack to cool completely.
Filling:
In a mixing bowl or food processor beat SOFTENED cream cheese and remaining sugar until blended. Add sour cream and vanilla or vanilla/almond combination. Add juice of one lemon. Mix well. Add beaten eggs, and mix until blended.
Pour into cooled crust and then bake 1 hour to 1 hour 10 min. or until centre is almost set.
Turn off the oven but leave cheesecake inside oven with door held open for one hour (use a tea towel to help keep it ajar if necessary) before removing to cool completely on a rack. If a crack appears in the centre of the cheese cake when cooling do not worry - this happens more often than not.
Refrigerate cheesecake 4 hours minimum before serving.
Toppings:
My daughter loves raspberry sauce on her cheesecake. I often just melt a good quality seedless raspberry jam in a pan, adding a bit of water, until it is the consistency of a sauce. Drizzle on plate before serving cheese cake and drizzle a bit of the sauce on the top.
Lemon curd can also be spread on top of the chilled cheesecake before serving. If you prefer strawberries, sliced fresh strawberries would be nice or a sauce made from strained and thinned strawberry jam would be lovely. Blueberry is good but will turn the top of the cheesecake a blackish colour - best to serve as a drizzle on the plate and on top on individual servings.
To serve: When cutting creamy-textured desserts, such as cheesecake, it helps to have a thin sharp knife and to chill it ahead of time. Carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts.
**I use Neufchatel Cheese - it is a lower fat version of cream cheese but the results will be the same.
Recipe makes 16-20 servings - depending on the appetites of your guests
This cheesecake can be make Kosher for Pesach if the crust is omitted.
K (D)
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