#68) Creamy Cheesecake
You feel neglected, I understand. No, you're right, I haven't been paying enough attention to you. I have been very distant lately.
Well folks, I have been away so long because I have found that living alone means I am responsible for eating anything and everything that is baked in my apartment, and with a wedding coming up that probably isn't a good idea!
However, I braved that Trans-Labrador highway this weekend to spend Thanksgiving with my man :) and we had a great turkey dinner with some friends. You know what that means, right? I had a perfect excuse to make some dessert!!!
So here it is - the creamiest cheesecake you will ever eat. My end result was very creamy, almost too creamy, but I think I know where I went wrong. First of all, I think I should have baked it a little longer than I did. I took it out after a respectable amount of time, but I did not take into consideration that the seal is gone on fiance's oven... Result - an almost runny centre. But, the guests still ate it and really enjoyed it... So much so that the whole 10" cake is gone! But I think the bakeapple sauce helped :)
2 cups graham cracker crumbs
1/2 tsp cinnamon
1/2 cup butter, melted
2 (8-ounce) packs cream cheese, softened (I used light)
1 cup sugar
2 cups sour cream (I used fat free)
1 tsp lemon juice
1 tsp vanilla
-Preheat oven to 350º.
-Mix together first three ingredients. Press into bottom of a greased 10" springform pan and up about 1" along the sides. Let sit in fridge while making the filling.
-Beat cream cheese until smooth.
-Add eggs, one at a time.
-Gradually add sugar.
-Stir in sour cream, lemon juice, and vanilla.
-Pour into crust-lined pan.
-Place a dish of water on the bottom rack of the oven to stop your cheesecake from drying out and cracking.
-Bake for 1 hour. The middle should be slightly jiggly.
-Let cool in pan for 30 minutes then move to fridge for several hours, overnight if possible.