THE BEST VANILLA CHEESECAKE RECIPE

K

LOVE LOVE LOVE this recipe. I’ve always been intimidated by cheese cakes for whatever reason. BUT I am so happy I used this recipe as my first go around. It was a HUGE success with the family that I have made it about a dozen times in the last 6 months. I did mix and used 1 1/2 C sour cream and 1 1/2 C of greek yogurt and the family agreed that was the best of both worlds. My question is…I would like to add chopped andes mints to just the top of the cake, I don’t want them to melt but would like them to stick to the cake. When would you suggest adding them? As soon as I pull if from the oven before using the knife or after the hour it sits? I’m a cook rather than a baker and not experienced enough in the baking field.

Ingredients

Crust!

  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup butter melted
  • 1 tablespoon sugar

Filling

  • 24 oz light (or regular) cream cheese 3 packages
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 4 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • a pinch of salt
  • 3 cups light sour cream I used 5% or 0% plain Greek yogurt

Instructions


  1. Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan.
  2. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.
  3. Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth.
  4. Add sour cream and beat on low until combined.
  5. Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly.
  6. Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely, then remove from the pan and serve.
  7. Baked cheesecakes store perfectly in the fridge for a few days, and the freeze wonderfully as well!

Source of THE BEST VANILLA CHEESECAKE Recipe @ thereciperebel.com

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