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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Bon Appetit Cheesecake Recipe

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This recipe for Bon Appetit Cheesecake is from Over the Years 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!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
non stick vegetable oil spray
9 ounces graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies
1 tablespoon raw sugar
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted, slightly cooled

Cheesecake and Assembly
20 ounces cream cheese (2½ 8-ounce bars), room temperature
¾ cup granulated sugar
¼ teaspoon kosher salt
1 Tablespoon vanilla extract
⅔ cup sour cream, room temperature
1/3 cup whipping Cream
3 large eggs, room temperature

Special Equipment
A 9" springform pan
Directions:
Directions:
Prepare Pan:
Spray 9" spring form pan with cooking spray . Wrap outside of pan with 2 layers of heavy duty aluminum foil.

Crust
Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
Transfer mixture to spring form pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.

Cheesecake and Assembly
Preheat oven to 325°. Using an electric mixer, beat cream cheese in large bowl until fluffy, beat in granulated sugar. occasionally scraping down sides of bowl, until smooth. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla. Scrape into cooled crust. Place spring form pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of spring form pan.

Bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Turn oven off. Let cake stand in oven 1 hour, leaving oven door ajar.

Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead of . Keep Refrigerated)
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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