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developed my cookbook, I studied many cheesecake recipes,
and decided on a combination of tasty ingredients.
Thats why I use cream, sour cream and butter in my
basic batter, in addition to the cream cheese.
pie that will fill a 6-inch springform pan, youll
8-ounce packages cream cheese
cup granulated sugar
cup heavy (whipping) cream
cup sour cream
stick butter, melted
cup all-purpose flour
tablespoon fresh lemon juice
teaspoon vanilla extract
graham cracker crust, or crust of your choice
- Preheat the oven
to 350 degrees Fahrenheit.
- Spray bottom and
sides of springform pan with nonstick cooking
- Gently pat the
prepared crust mixture into the bottom and
one-third of the way up the sides of prepared
- Using an
electric mixer, blend cream cheese and sugar in a
medium bowl until combined. Add eggs and blend
- Add cream, sour
cream, butter and flour, mixing until the batter
is smooth. Stir in lemon juice and vanilla by
- *Note: If you
are adding chocolate chips, fruit or other
flavors, stir them in now.
- Use a rubber
spatula to scrape cheesecake batter into prepared
springform pan. Smooth top of batter with
- Place the
springform pan on the center rack of the oven.
Bake until the cheesecake sets, about 45 minutes.
If the top browns too quickly, tent the pan with
a sheet of aluminum foil. Do not cover pan
tightly with foil, as steam will build up and the
cheesecake may not cook evenly.
cheesecake from the oven. Cool on a wire rack for
one hour, then chill in the refrigerator for at
least 4 hours. Do not remove the springform ring
until the cheesecake is thoroughly chilled.
Cheesecake batter firms as it cools.
springform pan ring by running a flat-bladed
knife around the perimeter to loosen cheesecake.
Then release the ring.
- Garnish with
fruit, whipped cream, cookies or other
complimenting ingredients. Cut into wedges and