creamy cheesecake

How To Make creamy cheesecake

• Step 1
  CRUST:
• Step 2
  Preheat oven to 350ºF.
• Step 3
  In the bowl of a food processor, add crumbs, sugar and salt; process until blended.
• Step 4
  With the appliance running, slowly pour in melted butter and vanilla extract through the feed tube – the texture should be like damp sand.
• Step 5
  Pour into a 9-inch non-stick springform pan. Press the crumbs firmly into the bottom and up the sides as high as possible using the bottom of a measuring cup or glass.
• Step 6
  Place the pan on a baking sheet and transfer to the preheated oven; bake for 7 minutes.
• Step 7
  Remove from the heat, place the springform on a rack; set aside to cool while making the filling.
• Step 8
  FILLING:
• Step 9
  In the bowl of a stand mixer with the paddle attachment, add cream cheese and process on medium speed until creamy and smooth, about 1 minute; clean the sides and bottom of the bowl.
• Step 10
  While the appliance is running, slowly add sugar and mix well; stop to clean the sides and bottom of the bowl.
• Step 11
  Add salt, sour cream and vanilla. Process until the mixture is well combined and smooth, cleaning the sides and the bottom of the bowl a few times as well as the paddle attachment.
• Step 12
  Add the eggs, one at a time, mixing well between each addition and scraping down the bowl.
• Step 13
  Pour the batter into the prepared cooled crust and transfer to the 350ºF preheated oven; bake for 10 minutes
• Step 14
  Reduce the heat to 300ºF and continue baking for an additional 50 to 60 minutes or until the edges are slightly puffed.
• Step 15
  Turn off the oven and leave the cheesecake in with the door closed for 1 hour.
• Step 16
  Remove the cheesecake from the oven and let it cool for 1 hour. While warm, run a thin knife around the outside to help release the cake from the pan later.
• Step 17
  Transfer it to the fridge for at least 8 hours but preferably overnight.
• Step 18
  When ready to serve, gently remove the sides and run a knife under the bottom to release the cake from the base; carefully transfer to a cake server.
• Step 19
  FRUIT TOPPING:
• Step 20
  In a small saucepan over medium heat, add fruit and sugar; stir well to coat.
• Step 21
  Add Limoncello liqueur, stir and set the timer for 5 minutes or until the fruits are just tender.
• Step 22
  Increase the heat slightly and when simmering, add cornstarch mixture; stir until it thickens.
• Step 23
  Transfer fruit mixture to a bowl and let it cool off a little before covering and transferring to the fridge until ready to serve.
• Step 24
  To view this recipe on YouTube, click here >>> https://youtu.be/H2e84ZM8QyY
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