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Rocky's Cheesecake- Downey Recipe

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This recipe for Rocky's Cheesecake- Downey, by , is from Barbara's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Leavitt

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
Preheat oven to 300 degrees
¾ C Graham cracker crumbs
½ C finely chopped nuts (walnuts, pecans)
¼ C firmly packed light brown sugar
¼ C sugar
¼ C unsalted butter (melted and cooled)

Mix all the ingredients well. Press onto the bottom of a 9” spring form pan. Bake in 300 degree oven for 15 mins. Let cool completely. You can make this the day before.



FILLING
Preheat oven to 300 degrees
4 8-oz pkgs cream cheese softened
4 large eggs
1 ¼ C sugar
1 T freshly squeezed lime juice
2 t vanilla

TOPPING
16 oz sour cream
¼ C sugar
1 t vanilla

Mix well and refrigerate until ready to use. After the filling has cooled for 15 mins put the topping over and bake for another 15 mins. Let cool then refrigerate it for 24 hours or over night.

Directions:
Directions:
Prepare a 9” spring form pan (3” high) by spraying the bottom and sides with Baker’s Joy or Pam with flour and covering the outside with 3 layers of heavy duty foil paper that is large enough to go completely up the sides of the pan. This is VERY important because you will cook your cheesecake in a water bath and if any water gets into the pan your crust will be wet and ruined. Do not take the foil off until you are ready to take the cheesecake out of the pan. Butter will have leaked out of the pan and into the foil and will make a mess in your refrigerator.

Whip the cream cheese with an electric mixer scraping the sides often to make sure it is well mixed and smooth. Add 1 egg at a time scraping the sides between each egg and making sure the mixture remains smooth throughout the process. Add the sugar and mix well. Add the lime juice and mix well. Add the vanilla and mix well. You cannot over mix this filling. Feel free to walk away from the mixer at any time. Pour the filling into the spring form pan when the crust is completely cool. Bake in a water bath (a roasting pan with 2 inches of water works great) for approximately 3 hours or until it just BEGINS to get some color on the top and no longer jiggles when you shake it. Helpful hint: This cake is so flexible that if you know that you are going to be out for say 5 hours just lower the heat to about 280 degrees or if you’re in a really big hurry raise the temperature to about 325 and cook for ABOUT 1 ½ - 2 hours. If it cooks too slowly raise the temperature or if it cooks too fast – lower it! I’ve yet to ruin a cheesecake. When it’s done, let it cool for 15 mins but keep the oven on. It might have cracks but don’t worry because the topping will cover them. (The faster you cook it the more it cracks)

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is my favorite cheesecake recipe but it takes a lot time to prepare and you must follow the recipe exactly.

 

 

 

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