Wednesday, January 7, 2009

World's Best Cheesecake

(originally uploaded by Sabotrax)

I foundthis recipe typing in 'World's best cheesecake' in Google, and I must admit, it is fabulous! Apparently, it's a version of the original Lindy's cheesecake which goes all the way back to 1921!

World's Best Cheesecake:

6 eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla
2 heaping Tablespoons flour

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits) 6 Tablespoons melted butter
1/2 C sugar

Preheat oven to to 425°.

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat thoroughly, until completely smooth.

While cake mixture is beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.

My tips:

  • Make sure all ingredients are at room temperature.
  • A big mixer is very useful since it's pretty thick
  • Firstly, I beat the cream cheese then I beat after adding each additional ingredient
  • Do not open the oven at all during the cooking and cooling process

1 comment:

delighted heart said...

Hi...I just found you on the Inspired Room blog and my blog name is similar to yours! I just started blogging about a month age. Your cheesecake looks great. I will have to try it for Valentine's...Thanks!