Did you know that cheesecake was invented during the month of August? I definitely made that up. But, what I can’t make up, is this delicious recipe from Cyclemate, of Lexington, IL.
My Swag Name is Cyclemate and my husband made me this wonderful cheesecake for Valentine’s day… I wanted to share this with you because the way this bakes… it is a for sure dessert that will not sink …it is so good and creamy, you will want to serve this for all occasions. I also included a photo of our table… I made a quick blueberry sauce to go on it.
6 large eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages)
cream cheese, preferably Kraft’s
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla extract
2 heaping Tablespoons flour
1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or
6 Tablespoons melted butter
1/2 C sugar
Preheat oven to to 425°.
Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer
Beat (on low to to low-medium speed) thoroughly, until completely smooth.
Important tip: Do not mix at high speed and don’t overmix. If you do, the cake will overflow the pan.
The bad news: the texture will be off (too light and fluffy). The good news: you can use the extra to make cheesecake cupcakes.
While cake mixture is beating, make the crust.
Mix crust ingredients together in small mixing bowl. Pour into 9″ spring form pan, pressing into place with your fingers or the back of a spoon.
Chill in refrigerator for 15 minutes.
When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust.
Let it rest for 5 or 10 minutes.
Bake in 425° oven for 15 minutes.
Then turn oven down to 275° and bake for 1 hour.
Turn off oven. Do not open the oven door for 2 hours!
After the 2 hours are up, remove cake and refrigerate.
Holy moly! Please send this to us at Swagbucks immediately!!
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