the perfect cheesecake recipe

Name: The Perfect Cheesecake Recipe
Prep time: 8 h
Cook time: 2 h
Yield: 12
Ingredients: - for the filling; 3/4 pound(s) cream cheese; 3/4 pound(s) farmer cheese; 3 large eggs; 1 1/2 cup(s) sour cream; 1 1/2 cup(s) milk; 2 teaspoon(s) vanilla extract; 1 1/2 cup(s) sugar; 3 tablespoon(s) cornstarch; 1/4 teaspoon(s) salt; - for the crumbs; 2 1/2 cup(s) zweiback crumbs; 1 teaspoon(s) cinnamon; 1/4 cup(s) sugar; 1/4 pound(s) butter or margarine (1 stick)

(1 RATING)

65 Pinches

Heidi Hoerman

Hingham, MA

Updated on Aug 1, 2010

My father loved cheesecake. (The acorn didn't fall very far from the tree in that respect.) He would bring home recipe after recipe trying to find the perfect cheesecake. This was the last cheesecake recipe he brought in because this was, indeed, perfect. It requires you to find old fashioned farmer cheese and Zweiback teething crackers. Friendship dairies still makes Farmer Cheese but Nabisco no longer makes Zweiback. I think slicing and slowly toasting/drying challah in the oven might result in a good Zweiback substitute.

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prep time 8 Hr

cook time 2 Hr

method ---

yield 12 serving(s)

Ingredients

- for the filling
3/4 pound cream cheese
3/4 pound farmer cheese
3 large eggs
1 1/2 cups sour cream
1 1/2 cups milk
2 teaspoons vanilla extract
1 1/2 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
- for the crumbs
2 1/2 cups zweiback crumbs
1 teaspoon cinnamon
1/4 cup sugar
1/4 pound butter or margarine (1 stick)

How To Make the perfect cheesecake recipe

Step 1

Preheat oven to 350 degrees F

Step 2

To make the filling, beat together the cream cheese and farmer cheese until smooth.
Step 3

Continue beating and add the eggs (one at a time), milk and vanilla.
Step 4

Mix together the sugar, cornstarch and salt and add to the wet ingredients, beating until smooth.
Step 5

To make the crust, mix together the crumbs, cinnamon and sugar. Add the butter and work with your hands until it is well distributed and coats the crumbs.
Step 6

Set aside 1/4 cup of the buttered crumbs to use later on top of the cheesecake.
Step 7

Lightly butter a springform pan and place the pan on a cookie sheet to avoid later disaster. Press the crumbs into the sides and bottom of the pan to form a crust.
Step 8

Never NEVER pick up the springform pan without supporting its bottom. Nothing is sadder than a whole cheesecake smashed on the oven door or inside the refridgerator. This is the voice of experience speaking!!!
Step 9

To assemble, pour the filling carefully into the crust trying not to move the crumbs.
Step 10

Sprinkle the reserved crumbs on top of the filling.
Step 11

Bake for one hour on a rack in the middle of the oven. Turn off the oven and allow the cake to stand in the oven for a second hour.
Step 12

Refrigerate for several hours before attempting to remove the sides of the springform pan and serving.
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