Tyler's Cheesecake *****

Tyler and LG made this for family week at Deep Creek in 2009. It was a keeper!

Photo by Roxie B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 2

    cups Nilla Wafer crumbs

  • 1

    stick butter, melted

  • Filling:

  • 1 1/2

    lbs cream cheese

  • 1 1/3

    cups sugar

  • 5

    large eggs

  • 16

    oz sour cream

  • 1/4

    cup flour

  • 2

    ts vanilla extract

  • 2

    ts lemon juice

Directions

Crust: 1- Put Nilla Wafer crumbs in medium mixing bowl. Mix in melted butter. 2- Press crumbs into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. 3- Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. 4- Put the crust in the freezer until the filling is done. Filling: 1- All the filling ingredients should be at room temp. 2- Beat the cream cheese until light and fluffy with an electric mixer set on low(keep the setting at low during the entire mixing process). 3-Add the sugar a little at a time and continue beating until creamy. 4- Add one egg at a time and beat after each egg. 5- Add flour, vanilla and lemon juice, mix well. 6- Add the sour cream and beat well. 7- Pour cream cheese mixture into springform pan. 8- Place on top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. 9- When time is up, turn oven off, prop open door and leave in oven for one hour. 10- Remove from oven and let cool, then refrigerate for 24 hours. 11- Remember this important tip: A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

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