This Christmas season I only made about 12 cheesecakes. Crazy thing is cheesecake is not my favorite. However, people seem to love it.
Here’s my recipe and I think the key is in the crust… and oh don’t you dare serve it without fresh cream on top. Lord have mercy!!
- 1 cup of shortbread cookies (Lorna Doone)
- 1 cup of graham crackers
- 1/4 cup sugar
- 1 stick of melted butter
In food processor (faster & easier) crush the shortbread cookies and graham crackers until a dry blend. Mix in the sugar. Add the melted butter until well blended. If you can grab a clump in your hand and if it holds its shape, it’s good to go. If not, add a little more melted butter. Line the bottom and sides of the pan with the crust mixture. Set it in the fridge until you’re ready. I use these aluminum spring pans because they really hold the crust well and they make them look so pretty. 🙂
- (2) 8oz. of Philly Cream cheese room temp.
- 1 cup of sour cream
- 1/2 can of sweet condensed milk
- 3/4 cup of sugar
- 1 tbl vanilla extract (When I can, I sometimes add fresh seeds from a vanilla bean)
- 3 eggs separated at room temperature
Preheat the oven to 225°. In mixture, add the sour cream to lubricate the bowl. Add the cream cheese. Mix until very creamy. Add the sugar then add the condensed milk. Mix until well incorporated. Add the eggs one at a time. Mix well but don’t over mix. Add the vanilla at the end.
Pour the creamy mixture into the crust pan. Bake for 2 Hours at 225°. After 2 hours, turn off the oven leaving the cake inside. Crack the oven door with a big spoon or something leaving a 2-3 inch crack. (I use a jigger. It’s seems to be a perfect fit) . Let cool in the oven for another hour. Refrigerate and serve with fresh whipped cream. If you make it, let me know how it works out. Tasty Buds!
Note: Do not try to bake when you’re drunk. 😉