Cookin' with the Chronicle

The Ultimate Cheesecake

Posted 6/18/20

You don’t need to be intimidated,

Anyone can make this cheesecake.

CRUST

1½ cups graham cracker crumbs

¼ cup sugar

½ cup butter melted

Combine crumbs, butter and …

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Cookin' with the Chronicle

The Ultimate Cheesecake

Posted

You don’t need to be intimidated,
Anyone can make this cheesecake.
CRUST
1½ cups graham cracker crumbs
¼ cup sugar
½ cup butter melted
Combine crumbs, butter and sugar. 
Stir until well blended. 
Press into greased, 10” springform pan.
FILLING
4 eggs, separated
1½ pounds cream cheese, softened
¼ cup plus 1 tablespoon flour
1 cup sugar
¼ teaspoon salt
1 cup half and half cream
Juice of 1 lemon
1½ teaspoons vanilla extract
In a large mixing bowl, beat egg whites until stiff. Set aside. Beat cream cheese. Add egg yolks, 1 at a time, beating well after each addition. Combine flour, sugar and salt. Add dry ingredients, 1/3 at a time, to the cheese mixture, beating at medium speed until smooth. Gradually stir in cream, lemon juice and vanilla extract. Fold egg whites into cheese and blend until smooth. Pour over crust. 
Place a pan with 1-inch of water in oven on rack beneath cake pan. Bake at 325° for 1 hour or until center is set. Turn off oven and leave for 30 minutes. DO NOT OPEN DOOR. Chill before serving plain or with your favorite topping. 10 to 12 servings.

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