RCI-BR.004.0112.001
Cheesecake by Syrinxx
Submitted by Syrinxx Since the cooking threads have become pretty popular around here lately, I thought I'd share a good recipe for cheesecake - perfect for wowing your family/wife/friends/real doll on those special occasions.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 packages
- 1 1/4 cups
- 4 unit
- 2 Tablespoons
- 1 teaspoon
- 1/2 cup
- 1/4 cup
- 1 Tablespoon
- 1/2 teaspoon
- mixed berries or sliced strawberries (frozen are ok)1 1/2 cups
Method
1
Preheat oven to 325°F. Prepare a 9-inch springform pan by lining the bottom with parchment paper, then grease the sides lightly.
2
Beat the four 8oz packages of softened cream cheese in a large bowl with an electric mixer on low speed until smooth and creamy, about 2 minutes, scraping down the bowl as needed.
3
Gradually add the 1 1/4 cups sugar to the cream cheese while mixing on low speed until just combined, then increase to medium speed and beat for 1-2 minutes until lighter in color.
2 minutes
4
Add the 4 eggs one at a time to the cream cheese mixture, beating on low speed after each addition and scraping down the bowl between additions.
2 minutes
5
Mix in the 2 tablespoons lemon juice and 1 teaspoon vanilla extract until just combined.
6
Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.
7
Bake in the preheated 325°F oven for 50 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
50 minutes
8
While the cheesecake bakes, prepare the sour cream topping by whisking together the 1/2 cup sour cream, 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract in a small bowl.
9
Remove the cheesecake from the oven and immediately spread the sour cream mixture evenly over the warm surface.
10
Return the cheesecake to the oven and bake for an additional 5 minutes until the topping is set.
5 minutes
11
Cool the cheesecake in the oven with the door cracked open for 1 hour, then transfer to a wire rack and cool to room temperature.
12
Refrigerate for at least 4 hours or overnight, then top with the 1 1/2 cups mixed berries or sliced strawberries just before serving.