Joy’s Cheesecake

by

Another tasty looking recipe from Joy in Texas.  OMG this looks wonderful!

 

Crust
1 package of Keebler Pecan Sandies (or if you prefer another cookie, pick another cookie!  I use these because I don’t like graham crackers)
1 ½ sticks butter, melted

Batter
4 eggs, beaten
1 ½ cup sugar
3T flour
3T cornstarch
4 8 oz cream cheese (please use Philadelphia)
1 stick unsalted butter
1 pint sour cream (I use Daisy)
2 t vanilla

Make your crust well ahead of time, you want it to be cool before pouring the batter on it.

Preheat oven to 375.

Run the cookies through the food processor till they are finely crushed.  Put it in the spring form pan, pour the melted butter over and combine making sure all the cookie is covered in butter then press evenly into the bottom of the pan covering it completely.  Use a glass or something flat to press it down.

Bake at 375 for 8 minutes.  Cool completely.

First things first, ALL the cake ingredients need to be ROOM TEMPERATURE.

Now heat your oven to 325.

Mix sugar, flour and cornstarch in the bowl of a stand mixer.  Add one cream cheese at a time and beat well (start slow so the dry ingredients don’t fly away). In between each cream cheese, be sure to scrape the bottom of the bowl with a spatula. Then add in the sour cream, butter and vanilla and beat well. Scrape the bottom of the bowl again. Now add the beaten eggs and blend well (again, start slow or eggs will go everywhere).

Pour in a spring form pan on top of the crust and bake for 1 hour in a water bath *See note below.

At the end of the hour, lightly tap the top of the cake, if it still jiggles then leave it for 5 more minutes at a time until it is not jiggly anymore.

Now, turn off the oven and open the door and leave the cheesecake in the oven for one more hour.  Then carefully remove from the oven (don’t splash the water on yourself, it’s hot).  Remove the cheesecake from the water and place on top of paper towels on top of a cooling rack.  Cool completely.

*Note Water bath: You will want to completely cover the spring form pan with heavy duty foil (after the crust is cooled BEFORE you put in the batter) so the water doesn’t leak in to the pan.  Then you will set the spring form pan in a larger metal pan (I usually get a disposable foil turkey roaster from the store), place in a preheated oven then pour water into the larger pan so it comes up about an inch or so.  Be careful not to pour it on your cheese cake.  The reason for doing this it to keep the cheese cake moist so it won’t crack.

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