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.
- 2 pkgs. gram crackers crushed into crumbs, or crushed in food processor
- 1/2 stick melted butter (4 tablespoons)
- 5 packages 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.
- To make the crust: Mix together crushed graham crackers and butter. Pat on bottom of springform pan and about 1/2 up sides of pan. You can use vanilla wafer as well.
- 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!