I love almost all cheese cakes. This is one of my favorite old time recipes for cheesecake. It is creamy and dense. I combined it with a modern crust and added the berry topping. I am very happy with the result. Enjoy!!
1Heat oven to 350 degree's.foil the underside and sides of 9 inch spring form pan. Butter the inside sides of pan.
Combine Cracker crumbs with the melted butter and sugar. Press in to the spring form pan bottom,and half way up the sides. place in refrigerator while making filling.
2In a very large bowl. beat softened cream cheese on low speed until smooth.
in a separate bowl whisk the sugar and flour together.
3Add the sugar/flour mixture a little at a time to cream cheese. Add the vanilla,
sour cream, lemon,juice,and lemon zest. Mix in on low speed.
4Add the eggs one at a time. Mix after each egg is added. Do not beat or over mix.
If you do. You will be adding to much air to filling. That can cause cake to crack when baking.
5pour filling in to Graham cracker crust. place the spring form pan with cheese mixture inside another baking pan double in size,or roasting pan.
pour boiling water in outside pan about half way up. place in 350 degree oven for 50-60 minutes.
6cake will still be a bit jiggly in center. leave the cake in the oven with door slightly open. leave there for an hour. Note: The cheesecake is done when the outer edge looks slightly puffed and set, but the center still jiggles.
7remove cake and place on a rack to cool. Make the topping. Heat and stir jelly in a pan on low heat until melted. Add the berries and toss. Cool topping. Refrigerate to top each slice individually,or spoon topping on cake. Refrigerate after cooled. Refrigerate cake for 6- 12 hours uncovered,or over night. Run a sharp knife around sides of cheese cake to loosen it. Carefully remove outside ring from pan. and serve,and top with a bit of whipped cream.
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