Ingredients: |
Ingredients: 1 (9 inch) graham cracker crust or cookie crust (pre-bake)
4 (8 oz) Philadelphia cream cheese, softened
1 C sugar
1 T cornstarch
1/8 tsp salt
3 large eggs
1 egg yolk
1/2 C Knudsen’s sour cream
2 tsp lemon, lime or orange zest,
1 tbls vanilla
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Directions: |
Directions:Use a 10 inch springform pan. Prepare crust and cool before adding filling. See index for graham cracker crust.
TO MAKE CHEESECAKE:
Beat cream cheese until smooth. Add sugar, cornstarch and salt. Blend until smooth. It will look like frosting. Scrape down the batter and make sure there are no lumps in cream cheese mixture. Mix sour cream, zest and vanilla. Add to cheese mixture and mix until smooth. Add eggs one at a time. Wait until the egg is barely mixed into the batter before adding the next one. Beat just until blended and smooth. Make sure you scrape down the sides of the bowl and bottom.
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At this point I usually stir with a wooden spoon, but DO NOT over beat. You don’t want bubbles in your cheesecake! Pour the filling into cooled crust.
BAKE at 350 degrees for 55-60 min for 9 inch and 50-55 for a 10 inch pan. Put a shallow pan on bottom rack underneath the cheesecake and fill with boiling water when you put the cheesecake in to bake.
Cake is done when the outer 2-3 inches look slightly puffed and the middle still jiggles like jelly when you gently shake the pan. If the cake starts to crack, turn off oven immediately. Cool cheesecake in oven for 60 minutes with door ajar. After the hour, remove cheesecake and run a knife around the edge to loosen the cheesecake and remove foil. Let cool on rack. Chill, UNCOVERED for at least 4-5 hours in refrigerator to allow cheesecake to set up. It can chill up to 3 days uncovered in refrigerator. This is important. Unmold and serve with strawberry or raspberry sauce. You also can put Cherry Pie filling on top. |
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