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Ingredients: Makes 1 9-Inch Cheesecake Serves 12

This recipe makes a 9-inch cheesecake that serves 12 people. It has a graham cracker crust and a cheesecake layer topped with a sour cream layer. To make it, the crust is baked before adding the cheesecake layer of cream cheese, eggs, sugar, and sour cream. The cheesecake bakes at a high then low temperature before cooling with the oven door cracked. A topping of sour cream, sugar, and lemon juice is added before chilling the finished cheesecake.

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29 views2 pages

Ingredients: Makes 1 9-Inch Cheesecake Serves 12

This recipe makes a 9-inch cheesecake that serves 12 people. It has a graham cracker crust and a cheesecake layer topped with a sour cream layer. To make it, the crust is baked before adding the cheesecake layer of cream cheese, eggs, sugar, and sour cream. The cheesecake bakes at a high then low temperature before cooling with the oven door cracked. A topping of sour cream, sugar, and lemon juice is added before chilling the finished cheesecake.

Uploaded by

sernhaow_658673991
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Makes 1 9-inch cheesecake

Serves 12

Ingredients

 Crust:
o 1 cup graham cracker crumbs
o 2 Tbsp sugar
o ¼ cup unsalted butter, melted, plus extra for greasing the pan.
 Cheesecake:
o 4 x 250 g pkg cream cheese, at room temperature
o 1 ¼ cups + 2 Tbsp sugar
o 3 Tbsp cornstarch
o 2 tsp vanilla extract
o 2 tsp finely grated lemon zest
o 3 large whole eggs
o 1 large egg yolk
o 1 ½ cups sour cream (not low-fat), divided
o 2 tsp lemon juice

 Preheat the oven to 350 °F.


 For the crust, stir the graham crumbs, sugar and melted butter until evenly
combined and press this into the bottom of an ungreased 9-inch
springform pan. Bake this for 10 minutes, then cool. Brush the sides of
the pan with a little melted butter.
 For the cheesecake, increase the oven temperature to 400 °F. Beat the
cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a
time, and scraping the sides and bottom of the bowl often. Beat in the
cornstarch, vanilla and lemon zest. Beat in the eggs one at a time, on a
lower speed, and scraping after each addition, then beat in the yolk. Still
on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled
crust.
 Bake the cheesecake for 10 minutes at 400 °F and then reduce the oven
temperature to 225 °F and bake for 25 more minutes. Turn off the oven,
and leave the cheesecake in for an hour, cracking the oven door after 30
minutes. While the cheesecake is baking, prepare the sour cream layer.
 Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of
sugar and the lemon juice. Spread this over the top of the cheesecake as
soon as it has come out of the oven. Allow the cheesecake to cool
completely to room temperature, then carefully run a spatula around the
outside of the cheesecake to loosen it from the pan, then chill the
cheesecake for at least 6 hours before slicing and serving. The cheesecake
will keep, refrigerated, for up to 4 days.

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