It pays to be careful in paring down fat, calories, salt, etc., all year long, just to make way for the holiday treat of Real-Deal Cheesecake. It seems like just yesterday that Joe and I went in pursuit of the best recipe. After a month of baking and taste-testing, we each gained about ten pounds. Not to worry. Back in the day, a few long-distance runs took care of that. Nonetheless, we were successful, in that our mission was accomplished.
Serve solo or adorn with fruit and/or real whipped cream. For this year's version, I used gluten-free gingersnaps for the crust, instead of graham crackers. It is now "safe" for Dawn. If this is an issue for you, as well, it is imperative to check brands of all ingredients, as gluten can sneak in during production. If cake cracks, as did this one, blame it on the special lovin' ♥ you added. And, as Julia Child always said,
"No matter what happens in the kitchen, never apologize."
3* 8-oz packages Philly cream cheese
1 1/2 cups granulated sugar
4 eggs
2 cups sour cream
1 cup heavy cream
2 teaspoons bottled lemon juice
1/2 teaspoon pure vanilla extract
cookie crust of your choice
Line springform pan with crust.
With an electric mixer, THOROUGHLY cream the cheese... this takes time and patience. Gradually beat in sugar. Add eggs, one at a time, continuing to beat.
Then, by hand, thoroughly blend in remaining ingredients. Pour into crust.
Bake for about 50 minutes in a preheated 325-degree oven. Without opening oven door, turn off heat and leave cake in for another 60 minutes. Open door and cool down for another 20 minutes, before removing to rack to cool completely. This freezes beautifully, so make it ahead of time.
Splurge!
Splurge!
