This is the easiest cheese cake and freezes well
Crust:
1 1/2c. graham cracker crumbs
6T. unsalted butter (melted)
1/4 c. firmly packed dark brown sugar
Filling:
2lbs. cream cheese(room temp.)
1 1/2 c. sugar
5 lg. eggs(room temp.)
2 1/2 tea. vanilla
2 1/2tea fresh lemon juice
Crust
Preheat oven to 350 degrees, combine crumbs, butter and brown sugar in processor or mixing bowl. press crumbs evenly in a 9" spring form pan. Refrigerate crust until filling is ready.
Filling:
In food processor or mixer, beat cream cheese until fluffy, add sugar, beat until smooth. Add 1 egg at a time and when blended add lemon juice and vanilla.
Pour filling into crust and bake 1 hour and 15 minutes, (center will move slightly). It is wise to put aluminum foil as a liner under the cake as it bakes, the butter from the crust will run on the foil, and not in the oven The cake will fall as it cools.
Cover and refrigerate for 24 hours.
Great toppings are a fresh blueberry sauce or glazed fresh strawberries.
This can be frozen too, allow to be refrigerated for 24 hours, before use.
1 1/2c. graham cracker crumbs
6T. unsalted butter (melted)
1/4 c. firmly packed dark brown sugar
Filling:
2lbs. cream cheese(room temp.)
1 1/2 c. sugar
5 lg. eggs(room temp.)
2 1/2 tea. vanilla
2 1/2tea fresh lemon juice
Crust
Preheat oven to 350 degrees, combine crumbs, butter and brown sugar in processor or mixing bowl. press crumbs evenly in a 9" spring form pan. Refrigerate crust until filling is ready.
Filling:
In food processor or mixer, beat cream cheese until fluffy, add sugar, beat until smooth. Add 1 egg at a time and when blended add lemon juice and vanilla.
Pour filling into crust and bake 1 hour and 15 minutes, (center will move slightly). It is wise to put aluminum foil as a liner under the cake as it bakes, the butter from the crust will run on the foil, and not in the oven The cake will fall as it cools.
Cover and refrigerate for 24 hours.
Great toppings are a fresh blueberry sauce or glazed fresh strawberries.
This can be frozen too, allow to be refrigerated for 24 hours, before use.
Deb Castellucci is happy to share food related tips & tricks, recipes, favorite restaurants and ideas for entertaining and more! I'm happy to share what I have learned over the years and look forward to learning more from my Glens Falls neighbors! I grew up in the Glens Falls area and I know that there are tons of fellow foodies out there who would love to share what they know too! Feel free to contact me here or like us our Glens Falls Gourmet Facebook page to see daily posts!
Mary Longley Beside cooking being my middle name, most people call me Mary. My cooking experience started out of necessity, and with lots of successes and not so successful gourmet delights, I learned to be a little creative with some foods and found things that stay consistently on my list. Spending time in the kitchen is therapy for me and entertaining to share the successes. I look forward to sharing some of my creativity with everyone.
Amberly Rundell Hey foodies! My name is Amberly and I'm absolutely thrilled to be a part of this blog. One of my greatest passions is trying different foods from around the world - from Asian to Indian, to Thai and Mexican, I love it all! My recent travels have opened up my palette to whole new world of tastes, spices and aromas and I'm so excited to share them with you all. Im also a huge wine enthusiast. I love to cook with wine. (And sometimes, I even add it to my food!) I welcome you to add little "spice" to your life. Explore our blog for some of the best recipes and wines from all over the globe!
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