"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crack Proof Cheesecake Recipe

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This recipe for Crack Proof Cheesecake, by , is from The Gontarz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Val Gontarz
Added: Tuesday, February 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream

Directions:
Directions:
To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not over beaten. Over beating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Number Of Servings:
Number Of Servings:
8

 

 

 

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