Was it because I stacked up all my cream cheese containers and could barely see over my counter?…or was it because I always wonder if I really have enough dessert….I’m not quite sure but I have a hunch that I simply desired to reach a new level of decadence….
Well my friends. I found it.
I have had about 4 – 5 slices daily. Yes. Daily. I know. But I can’t stop. It has everything comforting, soothing and pampering, in every creamy bite.
I promise. You will love this slice (or slices) of decadence.
Tyler Florence Cheesecake
2 cups finely ground graham crackers (about 30 squares) (I actually used Vanilla Tea Biscuits instead, about 2 – 3 packages)
1/2 teaspoon ground cinnamon (I omitted)
1 stick unsalted butter, melted (I used Earth Balance Margarine)
1 pound cream cheese, 2 (8-ounce) blocks, softened
1 cup sugar (I actually used a drop less than 3/4 cup sugar)
1 pint sour cream
1 lemon, zested
1 dash vanilla extract (I used vanilla bean paste)
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 (I used an 8″ round foil pan….it just means you slice the pieces from the pan and plate it:) 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 1 minute until smooth and free of any 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, 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.
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.
Unmold and transfer to a cake plate.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
(for the original recipe, click here)
To purchase Vanilla Bean paste which adds a more intense vanilla flavor and flecks of vanilla bean, click here. (And no, i don’t always use this as it’s a small fortune:), I keep it for special desserts)