The Place for the Healthy Foodie and Hurried Chef
I used to make this recipe all the time when I moved to Mexico. I have a super intense obsession with Disney and Disney recipes, but I don’t make them very often because they are generally NOT healthy. I save them for special occasions instead and they never disappoint! They also give me a certain level of nostalgia….sigh….Disney ❤
This cheesecake is a stunner! I’ve made mini-cupcake sized cheesecakes and they were great, but I think the cheesecake in its original form is best. I think I’ll be making this for a friends’ birthday soon and I am pretty excited. Literally, I need to book more special occasions so that I have an excuse to make this cake!
The recipe is as follows:
Total Cooking Time: 2 hours
1 hour to prep and assemble
1 hour to bake
Tips before starting:
* take out all of the cold ingredients (cream cheese, eggs, butter) first to make them easier to work with, then set up the rest of your kitchen for cooking.
*make this the day before you plan to serve it, the texture is waaaaaaaay better when you give it a chance to rest in the fridge. Decorate it right before you serve it.
Graham Cracker Crust:
1 cup of graham cracker crumbs
4 tablespoons butter (I upped this to 3 ounces of butter when I had graham crackers that were too dry)
2 tablespoons sugar (original recipe calls for 1, but i needed more sugar to caramelize and moisten my very dry graham crackers)
1. Grease bottom and sides of 9 inch springform pan. (I’m going to try and line mine with parchment paper to see if it makes removing the cake a bit easier.)
2. Crush graham crackers with a rolling pin or bottle of wine in a ziplock bag until fine.
3. Melt butter for 30 second increments until all melted.
4. Combine all ingredients in a large bowl and blend well.
5. Press crumb mixture into bottom of pan and place in refrigerator.
4 *8oz packages of cream cheese
1/8 teaspoon salt
1/2 teaspoon lemon extract
2 cups sugar
1. Preheat oven to 350ºF
2. Mix cream cheese, sugar, salt , and lemon extract till smooth
3. Add eggs, one at a time , blending well after each addition. Do not over mix batter (this will cause your cheesecake to crack on the top later).
4. Pour into prepared cake pan and bake for 45 -50 minutes or until cheesecake is set around the edges, and looks a little bit like jello in the middle.
5. Remove from oven and cool on a wire rack for 30 minutes. Once it is room temperature you can safely remove the sides of the springform pan. Refrigerate on the bottom pan for several hours, or preferably overnight. I’ve served it directly on the base (cutting and serving only with a plastic cake cutter. Take it out of the fridge and bring to room temperature to move it onto your serving platter. To decorate line your serving platter with parchment paper so the plate stays clean 🙂
For optional Sour Cream Topping:
1 cup sour cream
2 tablespoons sugar Fresh
Mix sour cream and sugar together, and spoon over cheesecake, Decorate with slices of fresh fruit, canned fruit topping, and fresh whipped cream if desired. I think that fresh berries would be nice, or a good fresh compote if you could make one. I think you could also do chocolate or caramel with pecan, there are just so many combinations! Also, it’s good just plain. Yummy!
As a tip, don’t overmix your cheesecake filling, because that can cause your cheesecake to crack after you finish baking it (see my photo above). Apparently you can fix a cracked cheesecake by tying a tie (thats right, like suit and tie) around your cheesecake and pulling enough so that they crack comes together and leaving it to rest for a couple of hours.