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Ingredients
- CRUST:
- 1 BOX (16 OZ) VANILLA WAFERS, CRUMBS
- 2 TBL SUGAR
- 1 3/4 STICKS UNSALTED MELTED BUTTER
- 1 C ALMOND SLIVERS
- CAKE
- 4 PDS (8 - 8OZ PKGS) CREAM CHEESE (ROOM TEMPERATURE)
- 2 C OF SUGAR
- 1 TBL VANILLA EXTRACT
- 4 LG EGGS - ROOM TEMP
- 3 LG EGG YOLKS - ROOM TEMP
- 1 1/2 TSP LEMON JUICE
Details
Cooking time 2mins
Preparation
Step 1
CRUST:
PREHEAT OVER 375'
BUTTER BOTTOM AND SIDES OF 3 - 9" PIE TINS
TOSS THE CRUST INGREDIENTS LIGHTLY WITH A FORK UNTIL WELL BLENDED
DIVIDE INTO 3 EQUAL AMOUNTS, PRESS THE MIXTURE FIRMLY OVER THE BOTTOM OF THE PANS
BAKE ON THE TOP OVEN RACK UNTIL LIGHTLY GOLDEN - 7 MINUTES - GIVE/TAKE
REMOVE FROM THE OVEN TO COOL
REDUCE OVER HEAT TO 300' AND PLACE A ROASTING PAN OR LARGE BAKING DISH FILLED WITH VERY HOT WATER ON THE BOTTOM RACK TO CREATE MOISTURE IN THE OVEN
CAKE:
BEAT THE CREAM CHEESE, SUGAR AND VANILLA ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY - 60 - 90 SECONDS.
SCRAPE BOWL WELL WITH SPATULA AND BEAT FOR ANOTHER 45 SECONDS
LIGHTLY WISK THE EGGS AND YOLKS TOGETHER AND ADD THEM TO THE CREAM CHEESE ALONG WITH THE LEMON JUICE.
MIX ON LOW UNTIL WELL BLENDED AND VELVETY - ABOUT 60 SECONDS.
SCRAPE THE BOWL WELL WITH SPATULA THEN MIX ON MEDIUM SPEED FOR ANOTHER 2 MINUTES.
POUR THE FILLING OVER YOUR CRUST
BAKE ON THE CENTER OVEN RACK UNTIL GOLDEN AND TESTER COMES OUT WITH THE TEXTURE OF CHEESECAKE - ANYWHERE FROM 55 - MINUTES TO 1 HOUR.
TURN OVEN OFF, OPEN DOOR A CRACK, LET CAKES SIT IN OVEN FOR 29 MINUTES
COOL THE CAKE IN THE PAN AND REFRIGERATE OVERNIGHT
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