Emily's Cheesecake
Emily and I worked together a few years ago. One day our office had
a pot-luck lunch, and Emily brought a cheesecake. It was delicious, so I asked her where
she bought it, and she said that she had made it, which I didn't believe until she gave me
the recipe. I made it for myself and it was so good that I didn't believe that I had made it!
Ingredients:
Crust:
- 1 3/4 cup Graham cracker crumbs
- 1/2 cube melted butter
- 1/4 cup sugar
Middle:
- 1 1/2 lbs. Philadelphia Brand cream cheese
- 3 eggs
- 3/4 cup sugar
- 1 tsp fresh lemon juice
- 2 tsp vanilla (Mexican if available)
Topping:
- 2 cups sour cream
- 1/2 cup sugar
- 2 tsp vanilla (again, Mexican if available)
Preparation:
Crust:
- Mix and press crust ingredients into 10-inch springform pan
- Bake at 400 for 5 minutes
Middle:
- Cream eggs and cream cheese together
- Add sugar, lemon juice, vanilla; cream until smooth
- Pour onto crust
- Bake at 300 for 30-35 minutes or until done (use the toothpick test)
Topping:
- Mix ingredients
- Pour over cake
- Bake at 400 for 12 minutes
- Let cool at room temperature. When totally cool, cover and refrigerate.
I've played with the recipe a few times, adding some almonds to the
crust or topping, and I've tried some Amaretto in the middle and/or topping as well, but
it really doesn't need to be modified.