CHEESECAKE 101 (SALLYE)
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- 1 c
- vanilla wafer crumbs
- 1/2 c
- finely minced pecans
- 2 Tbsp
- brown sugar,
- 1/2 c
- butter (1 stick), melted
- 2 c
- sour cream
- 3 pkg
- (8 oz each) cream cheese, room temperaturre
- 3 large
- slightly beaten eggs
- 1 c
- granulated sugar
- 1/2 tsp
- 2 tsp
- pure vanilla extract
- finely grated zest of one orange
Preheat oven to 350º F
Crush enough vanilla wafers to make 1 cup and the pecans in food processor until finely chopped
Transfer to small mixing bowl.
Add sugar to crumb mixture
Note: Add a dash of cinnamon if desired for a livelier taste
Melt the butter and pour over the crumb mixture
Toss with wooden spoon until well blended.
Reserve 3 tablespoons for the top of the cheesecake.
Press the remaining crumb mixture evenly into the bottom and 1/2" up the sides of a 9" springform pan
Place the sour cream, cream cheese, slightly beaten eggs, sugar and salt in food processor and process until very smooth.
Add the vanilla and orange zest and continue processing just until blended
Pour the cake FILLING over the crust, gently smootHing out evenly.
Bake for 50 minutes, then remove from oven
Sprinkle the reserved topping over the cake
Return to oven and bake 10-15 minutes more until filling is firm and lightly browned
Once cake is completely cooled, remove the side of the pan and refrigerate cheesecake until ready to serve.