Friday, December 3, 2010

My First Cheesecake!!

I have to admit that this recipe came out really scrumptious!!!  Even my very picky son-in-law loved it.  Now I just need to learn how to cut it.  It stuck to the knife, so please add your thoughts on this!

I'll give you two different crust recipes.  I had to use the graham cracker crust because we have too many nut allergies and haters in this family.

Crust recipe 1:

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely crushed vanilla wafers
2 tablespoons melted butter

Mix all the nuts and wafers with melted butter and press into buttered 10" springform pan, trying to line sides as much as possible, about 1 1/2" up the sides of the pan.  Place in freezer until filling is done.

Crust Recipe 2:

1 1/2 cups graham crackers crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted butter

Combine the graham cracker crumbs and cinnamon in a medium bowl.  Mix in butter.

Press the crumbs into a 10" springform pan.  You can line the bottom and sides of pan with parchment paper, but I found it tedious and only lined the bottom.  Use a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.  Put into the freezer until the filling is done.

Filling ingredients:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 oz. sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

All of the filling ingredients should be at room temperature.  Beat the cream cheese until light and fluffy with an electric mixer set on low. 

With the mixer still set to low, add the sugar a little at a time and continue beating until creamy.

Add one egg at a time and beat after each egg.  Add flour, vanilla and lemon juice, mixing well.  Add the sour cream and beat well again.

Pour cream cheese mixture into the springform pan.

Place on cookie sheet in the middle of a 325 degree preheated oven.  Pour some water into the cookie sheet and bake for 1 hour and 15 minutes.  I forgot to add foil around the outside bottom of the springform pan! 

When the timer goes off, turn off oven and prop the oven door and let cheesecake set for one more hour.

Remove from the oven and let cool.  Refrigerate for 24 hours to season the flavors.  It is so worth it!!


~RED~ said...

Congrats!!!! They always stick, mabe try putting the cutting utensil boiling hot water before slicing?Love the Trans Siberian!

Rhonda said...

Thanks Kim!! I'm going to make another one for Christmas, so I'll try the hot water trick!

The Estrogen Files said...

Yep, I'd say the same thing about dipping the knife in hot water first. Looks yummy! Have some for me.

Veronica Miller said...

I can't believe it's your first! It looks scrumptious. I love cheesecake so I make sure to only make it once every five years--lol. That way I don't eat too much of it. :)

Rhonda said...

I was hoping that I did it right! I've never made it before because I knew that I would eat it all and no one seemed to want to try one from scratch! But I was told that I'm in charge of making the cheesecake from now on!!

Newell and Julienne Fam said...

Thanks for the recipe! This is what I made Newell for his Birthday this week and he LOVED it! :)

Rhonda said...

Oh I'm glad that you liked it!

Jen said...

I am making that tomorrow with my girls! I will tell you how it goes!

Jen said...

I made it and it was awesome! I took pictures as well. And I forgot to do the tin foil thing. I didn't read it thoroughly and I put tin foil down on the cookie sheet but not wrapped around the bottom of the cheesecake pan. I forgot about the water until there was 22 minutes left to bake, but it all worked out and the crust wasn't soggy. Thanks for the recipe. I had so much fun! It was a hit for fathers day!

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