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Ingredients
- For the crust:
- 2/5 cups graham cracker crumbs (2 packs)(or other cookie suitable)
- 1/2 c finely chopped pecans (optional)
- 1/4 cup sugar
- 1/2 cup butter, softened
- For the cheesecake:
- 2 lbs cream cheese (4/8oz pkgs)
- 6 eggs
- 8 oz heavy cream (240 mls)
- 1/3 cup sour cream (90mls)
- 1 teas vanilla (15 mls)
- 2 cups confectioners sugar (icing sugar)
- 2 Tbs lemon juice
- 2 T flour
Details
Preparation
Step 1
For the crust:
In a medium bowl, mix crumbs, pecans, sugar and butter. With the back of a spoon, press crumbs into the bottom and partially up the sides of a springform pan. Reserve 1/2 c crumbs for a topping, if desired. Set pan in fridge to firm up for about an hour.
Filling:
In a food processor or mixer, cream softened cream cheese. add eggs one at a time, beating until smooth. Add remaining ingredients and beat until smooth. Pour into prepared pan and sprinkle with topping.
Bake at 300F (150C) for approx. an hour. It may still wobble. Turn off oven and leave in the oven for another hour. Remove and allow to cool for half an hour before removing the side of the springform pan.
When completely cooled, put onto a serving plate. Chill in the fridge and cut the next day (if you can wait)
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