Graham Cracker Crust:
Preheat oven to 350º
¡ 6 cups graham cracker crumbs
¡ 8 tablespoons (4-oz.) sweet butter, melted & cooled slightly
¡ 4 tablespoons sugar
Combine all ingredients & press into two-10” spring form pans; bake 10 to 15 minute until set
Cool on rack
Cheesecake Filling:
Preheat oven to 425º
¡ 3 lbs. softened cream cheese
¡ 2 ¾ cups sugar
¡ 3 tablespoons cornstarch
¡ pinch salt
¡ 6 large eggs plus 6 egg yolks
¡ 1 cup sour cream
¡ zest & juice of 1 lemon
¡ 1 tbsp vanilla
In a bowl of mixer with paddle attachment, cream the cream cheese on medium speed until light and fluffy.
Mix together the sugar & cornstarch, and slowly add to cream cheese.
Add eggs, one at a time, mixing after each addition.
add the salt, sour cream, zest & juice of the lemon to cream cheese mixture, stir to combine, scrapping down side to combine thoroughly.
Pour into prepared pans and bake at 425º f for 15 minutes
Reduce the oven heat to 350-325º f
bake until set
About 1 hour-1hour and 15 minutes
Cool on rack, before topping - about 1hr
Topping:
¡ 4 cups sour cream
¡ 4 tablespoons sugar
Mix together all ingredients and spread over the top of cooled cheesecake
Bake 5 to 8 min. until set
Refrigerate overnight before slicing
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