“World’s Best Cheesecake”
I am guilty of googling stuff like that. I guess I found it! World’s Best Cheesecake, and I very much confirm it. But, that’s only for cheesecake lovers. Others would find it too heavy or too cheesy. But my, it was so good! Even my brother -who doesn’t love cheesecake- said it was very good!
Here’s the recipe, even though I skipped adding the crushed walnuts because I didn’t have any, and I’m sure it would even taste better with it!
Yield: 10 to 12 servings
- 2 cups crushed graham crackers
- 1/2 cup (1 stick) melted butter
- 1/4 cup crushed walnuts
Preheat oven to 350 degrees F. Combine ingredients and press evenly across bottom and sides of a 10-inch springform pan.
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1-1/2 cups sugar
- 5 eggs
- 3 tablespoons lemon juice
Combine cream cheese and sugar. Add eggs one at a time, beating thoroughly after each one. Beat in the lemon juice. Pour filling over crust, and bake for 45 minutes without opening the oven door. Remove cheesecake and reduce heat to 300 degrees F.
- 1 pint sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Mix ingredients and spread over cheesecake. Return to oven and bake for 15 minutes longer. Cool on rack for several hours, then refrigerate overnight. Serve plain or topped with fresh fruit.
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