Cheesecake

Ever since that one episode of Friends, I tend to enjoy a good cheesecake just a little more. I can remember laughing so hard when Rachel tripped, dropping her portion of the cheesecake. Then, when Chandler was mocking her, she swatted his plate out of his hand. It was so hilarious! Then, when Joey finds them eating it off the floor, it just becomes perfect. That cheesecake must have been really amazing.

I tend to like my cheesecake to be more on the moist side, and I’d rather have thick custard feel to it, as opposed to a fluffy texture. I also like the graham cracker crust to be crumbly, not crispy. So I’ve kind of altered this recipe to fit my tastes. It’s a bit of work to make this cake, but I think it’s worth the effort.

Ingredients:

Filling:

4 8 ounce packages of cream cheese
1 1/4 cups white sugar
1 1/4 cups sour cream
2 tbsp. corn starch
1/2 tsp. salt
4 large eggs, room temperature
1 tbsp. lemon juice

Crust:

6 tbsp. melted butter
1 cup graham cracker crumbs
2 tbsp. sugar
1/2 tsp. salt

Directions:

Preheat your oven to 350 degrees. Then, spread a piece of tin foil across the bottom of your spring form pan. This will help a whole lot when you take out your cake. Spray some non-stick spray all over the pan and foil.

In a medium-sized bowl, combine the butter graham cracker crumbs, sugar, and salt. Make sure you mix it all really well. It should be the texture of wet beach sand. Then, press the mixture into the bottom of your spring form pan. Be sure that it reaches all the edges, and you pack it really well.

Then, in a mixer, beat your cream cheese until it gets soft. Then, add the sugar. Beat for about two minutes. Next, add the corn starch, sour cream, and salt. Mix for another minute. Add the eggs one at a time. Then, add the lemon juice, and mix it well. Finally, add your filling to your spring form pan.

Bake it for about 35-40 minutes, or until the top is golden brown. It will still jiggle, but it shouldn’t be liquid. To make sure your cracks on the top can close back up, cool on a wire rack until it’s room temperature, then put it in the refrigerator over night. Remove from the spring form pan, top with your favorite fruit preserves, and enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *