For this week’s foodie Friday, we will be sharing the recipe for one of the most famous deserts in the world. This recipe is simple, and the ingredients are just at your finger tips.
What You Need
2 pound cheese cream
1 cup sugar
1 tbs corn starch
1 ½ teaspoon salt
½ cup sour crème
1 teaspoon lemon zest
12 Graham cracker biscuits
5 tbs melted butter
3 large eggs
1 large egg yolk
How to prepare
Crush crackers by using a food processor or pound manually into fine crumbs, pour in melted butter and mix together. The mixture will you give you a wet sand like feel ( it should hold together when you hold it in your hand).
Pour the biscuit crust into a greased 10 inch springform pan with the exterior sides of the pan completely wrapped in foil. With a glass, even out the Crust in the pan then put in the oven on medium heat and bake for 8-10 minutes. (Crust will be slightly browned on the edges). Remove from oven and set aside.
Pour in the cream cheese, sugar, cornstarch and salt in a mixer and mix on medium speed until all the ingredients come together and have a creamy look.
Pour in sour crème and vanilla, then continue to mix
Break in eggs one at a time and continue to mix until all the ingredients come together. Scrape the batter from all sides and pour in lemon zest, and mix together by hand for about a minute.
Pour batter over the cool crust and spread into an even layer.
Place the cheese cake in a large glass ware and pour in 3 cups of boiling hot water.(make sure the hot water doesn’t spill into the cheese batter)
Bake the cheese cake on medium heat for 50-60 minutes
The cheese cake is ready when the outer layer edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shake.
Turn off the oven and allow the cheese cake cool of inside it for about 2-3 hours.
Take out cheese cake and put it in your refrigerator for another 3- 4 hours.
Top the cheese cake with desired toping and serve.