New York Cheesecake

Cheesecake is just plain awesome!  I have a little restaurant in Baton Rouge, LA that I personally think have the BEST cheesecake, but since that is a four hour drive from Houston, I have to settle for this awesome recipe instead.  It is a pampered chef recipe that I got back in the days when I was a consultant.

Here is what you need:

For the Crust:

1 sleeve graham crackers crushed in the blender (About 1 1/4 cups)

4 TBS butter

For the Filling:

4 packages of cream cheese, softened

1 Cup sugar

3 TBS flour

1 tsp lemon zest

1 TBS lemon juice

4 eggs, room temperature

1/2 cup sour cream

1 tsp vanilla


Dump your graham crackers (You can use butter cookies or Oreo’s if you prefer) in the blender and grind them fine.  Melt the butter in the microwave.  Mix the crumbs and the butter and press firmly in the bottom of a springform pan. Bake on 325 for 8 minutes.

20131231-222315.jpgPlace your softened cream cheese, sugar, flour, lemon zest and lemon juice in a blender and mix on low until it is creamy.  About 3 minutes.

20131231-222407.jpgAdd the eggs and mix on low for 3 minutes.

Blend in sour cream and vanilla by hand.

20131231-222416.jpgPour filling into your springform pan and bake on 325 for 55-60 minutes.

20131231-222426.jpgI have burned plenty of cheesecakes in my day.  They never seem done because the middle is still a little jiggly. (Is that a real word?)  But when you pull it out you want it to jiggle just a little in the middle.

20131231-222434.jpgWhen you pull it out of the oven, you want to run a knife all the way around the edge immediately.  Then let it cool completely


20131231-222455.jpgHere I topped it with some candied pecans and chocolate.  To. Die. For!

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