Recipe: Cheesecake

Cheesecake! This dish is delicate, delicious, and divine! I made this recipe about 8 years ago for our wedding anniversary and finally made it again. This time, though, I made 4 mini cheesecakes in mini tins. The recipe below, however, is for a full 10 inch spring form pan. If you’re making mini ones like I did, cut the recipe in half (and yes, use half an egg!).

Ingredients

• 4 packages of full fat cream cheese (32 oz)
• 1/2 cup of salted butter
• 5 eggs
• 2 cups of full fat sour cream
• 1 1/2 cups of sugar
• 2 tablespoons of corn starch
• 1 tablespoon of vanilla
• 2 teaspoons of lemon juice
• 3-5 cups of boiling water

First, make sure all of your ingredients are at room temperate – about 30 minutes should do it. Then, set your oven to 300 degrees on bake.

Then get your spring form ready – wrap in aluminum foil to ensure the water bath won’t get inside the pan. Up next, use a bit of butter and coat the inside of the pan.

Now, grab your mixer and beat the cream cheese and butter until smooth. I like to use the paddle attachment that has the silicone blade on the side. If you don’t have that one, then use a spatula and push down the goods every 30 seconds or so.

Then, add in the eggs one at a time. Mix well and then add in the sour cream until well blended.

Next, add in the sugar, corn starch, the vanilla and the lemon juice. Blend until smooth – no lumps!

Then, pour the mixture into the well greased spring form pan and put it into a deep dish roasting pan – something you can fill with water and prevent the spring form pan from touching the sides of the pan.

Place it into the oven and then pour the boiling water into the pan, only half way up the spring form pan, making sure it doesn’t splash into the cake at all.

Bake for 1 hour 45 minutes – 2 hours, or until the cake is lightly brown on top.

Once the cake is done, take it out of the water bath and let it cool in the spring form pan for 3-4 hours before removing the rim.

Cover and refrigerate until the cheesecake is well set – I usually do this for 8-10 hours, or overnight.

Then, serve with berries and eat up!