Cheesecake Boo-Raj
photo by justcallmejulie
- Ready In:
- 6hrs 30mins
- Ingredients:
- 13
- Serves:
-
15
ingredients
-
Crust
- 4 cups graham crackers, ground into crumbs (2 celophane packages)
- 1 cup pecans, chopped finely (feel free to omit these or replace with some other kind of nut, macadamea, almond, etc)
- 2⁄3 cup brown sugar
- 2 teaspoons cinnamon (you can skip if you want a more "pure, basic" cheesecake)
- 1 cup butter, melted
-
Filling
- 3 lbs softened cream cheese
- 1 cup sugar
- 4 teaspoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 6 eggs
-
Topping
- 16 ounces sour cream
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
directions
- Use a 12" spring form pan- I've used a 10" pan, but had a little filling left over.
- Preheat oven to 350.
- Combine graham crackers, butter, brown sugar, and pecans until nice and crumbly (I use a food processor).
- Press into the springform pan, use a metal measuring cup to flatten bottom and build up the sides of the crust as close to the top edge of the pan as possible.
- In Kitchenaid or other stand mixer, whip soft cream cheese (must be soft and smooth or you will have ghastly chunks in the finished product), sugar, lemon juice and vanilla.
- Beat in eggs one at a time until well blended.
- Place cheesecake pan on top of a rimmed baking sheet to keep melted butter from running into your oven.
- Pour filling into crust (If there is a little filling left over, just pour it into another cake pan and bake a small cake"for sampling").
- Bake until the cheesecake has just begun to crack and is not jiggly, about 70 minutes- check at 45-50 minutes and keep an eye on it.
- Remove from oven and allow to cool several minutes.
- Keep oven heat at 350.
- Combine topping ingredients and pour over warm cake, tilt to cover to edges.
- Return to oven for 20 minutes.
- Remove from oven and cool to room temperature.
- Chill in refrigerator 4 to 5 hours.
- Serve.
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Reviews
-
This makes a lot of filling (as the description says) so I used my 10-inch springform pan and also made four little cheescakes in ramekins. We enjoyed the mini cheesecakes more than the big cake so next time I'll use this recipe to make lots of mini cheesecakes in various shapes and top the cheesecakes with strawberries. Thanks for sharing!
RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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