Our Favorite Cheesecake Recipe
Monday, March 12, 2012 at 8:15PM House of Brinson Cheesecake from houseofbrinson on Vimeo.
Cheesecake is one of those things in life that need to be enjoyed and savored. What's better than a rich, dense cake with a creamy filling and crunchy crust? Nothing in my book. This is exactly why when we go home to my mom's house for the holidays, I look forward to our family friend Laura and her wonderful gift of a cheesecake. Each year a perfect cheesecake waits in my moms fridge for us. We have arrived in the wee hours of the morning after driving from NYC and had no shame in wanting a piece.
So of course when I had to attend an all cheese party, I wanted to bring this. I thought making cheesecake would be hard, but Laura's recipe makes it so easy.
Recipe
Crust
2 pkgs. gram crackers crushed into crumbs
1/2 stick melted butter
Mix together and pat on bottom and about 1/2 up sides of pan. You can use vanilla wafer as well.
Filling
5 pkg. cream cheese, soften to room temperature
1 3/4 cup sugar
5 eggs
2 eggs whites
3 tablespoon flour
1 tablespoon lemon
1/4 tablespoon vanilla
1/2 cup heavy cream
Preheat oven to 500 degrees.
Blend cheese and sugar together. Beat eggs one at a time alternating with egg whites. Add cream, flour, lemon, vanilla. Mix well until the mixture is smooth.
Pour batter into prepared 12 inch spring form pan. Bake at 500 degrees* for 10 minutes lower oven to 250 degrees. Bake 1 hour or test with butter knife. You don't want the cake to crack. Cool and refrigerate until set. Add topping.
*We have a convection oven and it cook faster. I cooked at 425 degrees for 8 minutes and then 200 degrees for 50 minutes. I watched it VERY carefully and it still cracked around the edges but tasted good all the same. Laura said it might feel a little undercooked when you pull it out, but it will firm up.
We hope you enjoy our first video!
Reader Comments (12)
the gluton in me will be so thankful.
;-)
Hope this finds you two doing swell! :)