Ingredients
- CRUST:
- 1/4 cup pecans chopped fine
- 1/4 cup walnuts chopped fine
- 1/4 cup almonds chopped fine
- 3/4 cup crushed vanilla wafers
- 2 tablespoons melted butter
- FILLING:
- 1 1/2 lbs cream cheese (do not use low fat)
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice (or try using 1 tsp of lemon zest)
Preparation
Step 1
Instructions
Let all of the cheesecake ingredients sit out on the counter while you’re making the crust. This will allow them to get to room temperature before you begin working with them.
Crust:
Place all of the nuts along with the vanilla wafer crumbs into a large bowl.
Drizzle the melted butter over the top of the mixture and mix by hand.
Lightly butter a 9″ spring form pan
Press the crust mixture into the pan making sure you don’t let it get too think in the corners.
Do your best to make the sides even, about 1½” up the sides of the pan and then set aside.
Cheesecake:
Pre-heat the oven to 325 degrees.
Using an electric mixture on LOW (this is very important) beat the cream cheese until light and fluffy.
Continue mixing on LOW while you slowly add the sugar to the cream cheese.
Continue mixing on low while you add one egg at a time, beating after each egg.
Add flour, vanilla and lemon juice (or zest) and mix on low.
Add in the sour cream and mix on low until completely blended.
Pour the mixture into the spring form pan.
Bake the cheesecake on the top rack of the 325 degree oven for 1 hour 15 minutes.
Once the timer goes off, prop your oven door open, turn off the oven and let the cake sit inside the oven for 1 hour.
Remove from the oven and let your cheesecake cool in the refrigerator for 24 hours.
Keep in mind, the longer you let this sit in the refrigerator, the better it’s going to taste. So don’t rush it.