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Awesome cheesecake recipe - it's whats for dessert tonight

post #1 of 13
Thread Starter 
This is baking in my oven as I type. It is a pain to make but absolutely awesome!! I combined about 4 recipes and consulted with a chef to get this right.

Awesome Cheesecake

Crust:
1-1/2 cups graham cracker crumbs, finely crushed (measure after crushing)
½ cup almonds, crushed (measure before crush)
¼ tsp Almond extract
6 TBL butter, melted

Preheat oven to 350. Grease the bottom and sides of a deep spring form pan. Mix all of the above in a bowl. Press firmly and evenly into the bottom of the spring form pan. Bake for 10 minutes. Let cool completely (refrigerate if necessary).

Filling:
3 – 8 ounce packages cream cheese
1-1/4 cup sugar
3 eggs, slightly beaten
Zest of 1 lemon
1 TBS lemon juice (fresh is preferred)
1 tsp vanilla
1 TBS flour
1 TBS cornstarch
1 cup heavy whipping cream

Preheat oven to 450 degrees. All ingredients must be at room temperature. Cream the cheese until soft. Blend in the sugar gradually. Add eggs and beat mixture well. Add lemon zest, lemon juice and vanilla extract and mix well. Sift flour and cornstarch into the mixture and mix well. In a separate bowl, beat the whipping cream on high until just before it forms peaks. Fold the whipping cream into the cream cheese mixture with a spatula. Pour onto the cooled crust. Turn oven down to 325 degrees and bake the cheesecake for 1 hour. Turn oven off and let the cheesecake stand in the oven for 2 hours. Remove from oven and cool to room temperature. Loosen edges with a knife and remove the side of the pan. Refrigerate (best served when chilled). It gets better the second day!

Optional: sprinkle top with thinly sliced almonds before serving.
post #2 of 13
Mmmmm...hope you made enough for all of us!
post #3 of 13
I'll be right over. Sounds almost like the recipe my Mom used to make every year for my birthday!
post #4 of 13
That sounds good! I can't get graham crackers here - they're completely unknown. I wonder what I could substitute?
post #5 of 13
sounds yummy i will have to try it out
post #6 of 13
Quote:
Originally Posted by jcat
That sounds good! I can't get graham crackers here - they're completely unknown. I wonder what I could substitute?
Can you get Nilla wafers, or something similar?

I love cheesecake, this sounds delicious!!!
post #7 of 13
Quote:
Originally Posted by jcat
That sounds good! I can't get graham crackers here - they're completely unknown. I wonder what I could substitute?
I don't even know what they are. Any suggestions please?
post #8 of 13
Hey tricia!
Im going shopping at the Base in the next few days if you want i can get it for you!

I think its soo funny they only have things from america and they even pay in dollars

that cheesecake sounds wonderful I LOVE CHEESE CAKE!
post #9 of 13
Thread Starter 
Quote:
Originally Posted by jcat
That sounds good! I can't get graham crackers here - they're completely unknown. I wonder what I could substitute?
You can use vanilla wafers, zwieback or ginger snaps. Basically any dry crumbly cookie will work for this recipe.

It's cooling in the fridge now - it smells awesome!!
post #10 of 13
That sounds sooooooooooooooooo good, Amy! Cheesecake has to be one of my most favourite desserts, though I have never made it. However, our friends are always willing to be guinea pigs, and that looks so good, that I think the next time I need to produce a dessert for the 5,000, that will be it.
post #11 of 13
Thread Starter 
I sampled a big piece late last night (then fell asleep in a food coma) and it was indeed awesome!! I've made this twice - both time the top cracks a bit because it is so fluffy. I noticed that the more you whip the heavy cream, the fluffier the cheesecake gets. So if you like a heavy firm cake, don't beat the whipping cream for too long. If you like it spongy, beat the heck out of it.

And yes, it tasted awesome - I added the almond extract to the crust for the one I made yesterday and it made a huge difference.
post #12 of 13
That sounds totally yummy!!!!

I might top it with cherry or blueberry pie filling right before serving... I love cheesecake!
post #13 of 13
Quote:
Originally Posted by Momofmany
You can use vanilla wafers, zwieback or ginger snaps. Basically any dry crumbly cookie will work for this recipe.

It's cooling in the fridge now - it smells awesome!!
Okay, zwieback I can get - thanks. We have very little in the way of crackers or cookies here, compared to the U.S. (but a much greater variety of bread). I really miss good crackers! My mom always stocks up on Triscuits and Wheat Thins before I visit, and I bring back peanut butter and cheese crackers.
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