Kittencal's Cheesecake

"Made as stated this will create the absolute best cheesecake on the planet! ---plan ahead this needs to chill overnight before serving --- servings are only estimated it will depend on what size slices you serve."
 
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photo by Sunnee50 photo by Sunnee50
photo by Sunnee50
photo by GBandMe photo by GBandMe
photo by Sunnee50 photo by Sunnee50
photo by senseicheryl photo by senseicheryl
photo by senseicheryl photo by senseicheryl
Ready In:
1hr 20mins
Ingredients:
10
Serves:
12-16
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ingredients

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directions

  • Set oven to 325 degrees F.
  • Set oven rack to middle position.
  • Grease bottom and sides of a 9-inch springform pan,.
  • For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
  • Pat into the bottom of the springform pan; chill while making the filling.
  • For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
  • Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
  • Add in flour; beat until completely combined.
  • Add in sour cream; beat until well combined.
  • Pour over the crust in the pan.
  • Bake for 1 hour.
  • Turn the heat off and open the oven door to stay slightly.
  • Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
  • Cool slightly at room temperature then refrigerate overnight.
  • Before serving release the sides of the pan from the cheesecake.
  • Slice as desired then top slices with pie filling.

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Reviews

  1. KITTEN Your description is right on target. Nothing I can say would describe it better . I've given this recipe to friends and family and they totally agree this recipe CANNOT be beat. My only regret is I didnt make it sooner.
     
  2. This is the best cheesecake I have ever made. Everyone loved it. This cheesecake is worth the wait. It is rich and creamy and melts in your mouth.
     
  3. Top-notch recipe. I took it to a friend's house for New Year's Day dinner, and it was a hit--smooth, creamy, and delicious! I topped it with cherry pie filling (which covered the crack nicely), and decorated it with fresh holly. It looked as good as it tasted! I don't know why it cracked, because I followed the recipe exactly and put a pan of water in the oven, but I don't really care. The taste is the main thing, and that was wonderful.
     
  4. This cheesecake has the perfect texture for me, creamy but still firm. I made it for Thanksgiving and family members were arguing over the last piece. Thanks Kittencal for another great recipe.
     
  5. Simply delicious! I followed the ingredients of the recipe exactly and was able to fill up 2 store-bought graham cracker crusts. I topped each one with different baking chips and toppings and they were a huge hit! The only changes I made were in the process, I added 1 egg at a time and beat for 2 minutes in between each addition, which I know adds more time but really makes a creamier finished product. I also stuck a pan of water in the oven below the baking cheesecakes, had no problems with cracking at all! My baking time was reduced to 45 minutes instead of an hour. Great basic cheesecake recipe to add to your book, can be dressed up in so many ways!
     
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