Okay, so I have this recipe for cheesecake that’s been in my family for generations. Whenever I make it people rave. A couple months ago I made it for a New York native that was 100% Italian. She proclaimed it the best cheesecake she had ever eaten. I don’t think you can get higher kudos than that. Last week I made it for a friend of mine. She was totally appreciative “before eating” because she was coincidentally having a dinner party that night and hadn’t even taken time to buy or make a dessert. I had saved the day. The next day she told the world via Facebook that it was the best she’d ever ate and each of her guests asked for seconds. Okay okay, it’s time to post the recipe……..
First, make sure you have a nice round pan specifically made for baking cheesecakes. If you don’t a 9″ pan that is pretty deep will do or you can buy an aluminum one from the grocery store. Just make sure its at least 3 inches deep.
Preheat your oven to 325 degrees F. I use a graham cracker crust. You can make this by taking two cups of graham cracker crumbs, one stick of butter and a half a cup of sugar. Melt the butter and mix thoroughly together. Spread evenly in the pan and tamp down firmly.
Take three packages of cream cheese (room temperature) and mix in 1 1/4 cups of sugar at slow speed. Then mix in 4 eggs, one at a time. Don’t get ahead of yourself here….ONE AT A TIME…..blend in 1/4 tsp of salt, 3 tablespoons of lemon juice, and 2 tablespoons of vanilla. To finish the batter add 1 cup of sour cream and one cup of heavy sweet whipping cream. Make sure your mixer is always on low speed and scrape the bowl constantly. Its critical all lumps are out of the batter and that NO air has been incorporated into it. Pour batter into pan and bake for 50 minutes. Turn oven off and let cheesecake sit in the oven with the door slightly open for another hour. Chill and serve.
Personally I like a nice blackberry sauce on my cheesecake but this is perfect just the way it is. Enjoy………