Terry's Creamy Cheesecake
"I've had cheesecake plenty of times, it wasn't until I went to razoos, a "Cajun" restaurant, that I've had the cheesecake with the texture and creamy quality that I loved. When I headed home from that trip from Arlington, Tx, I told myself I had to make my recipe In similar texture that I had at that restaurant, and I have. Here is my creamy cheesecake!"
- Ready In:
- 5hrs 50mins
- Ingredients:
- 9
- Yields:
-
12 Slices
- Serves:
- 6
ingredients
-
Crust
- 2 cups ground graham crackers (about 30-35 squares)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup unsalted butter, melted
-
Filling
- 1 lb cream cheese
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon, zested
- 1 dash vanilla extract
directions
- Preheat the oven to 325 degrees F.
-
For the crust:
- In a mixing bowl, combine the ingredients with a fork until evenly.
- moistened. Lightly coat the bottom and sides of an 8-inch springform.
- pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup.
- or the smooth bottom of a glass, press the crumbs down into the base.
- and 1-inch up the sides. Refrigerate for 5 minutes.
-
For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed.
- for about 1 minute until smooth and no lumps. Add the eggs, 1 at a.
- time, and continue to beat slowly until combined. Gradually add sugar.
- and beat until creamy, for 1 to 2 minutes.
- Add sour cream, eggnog, lemon zest, and vanilla. Periodically scrape.
- down the sides of the bowl and the beaters. The batter should be.
- well-mixed but not overbeaten. Pour the filling into the crust-lined.
- pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up.
- the sides around it. Place the cake pan in a large roasting pan. Pour.
- boiling water into the roasting pan until the water is about halfway.
- up the sides of the cheesecake pan; the foil will keep the water from.
- seeping into the cheesecake. Bake for 45 minutes. The cheesecake.
- should still jiggle (it will firm up after chilling), so be careful.
- not to overcook. Let cool in pan for 30 minutes. Chill in the.
- refrigerator, loosely covered, for at least 4 hours. Loosen the.
- cheesecake from the sides of the pan by running a thin metal spatula.
- around the inside rim.
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RECIPE SUBMITTED BY
I love to cook everything that I love to eat, I love to eat a lot of different foods. My palette is endless. Work for the post office.
