CREAMY CHEESECAKE

Instructions:

1. Blend graham crackers in blender until fine crumbs form, 15-20 seconds. In a medium sized bowl, mix graham crumbs, brown sugar, and melted butter. Transfer to a 9-inch cake pan and fimly press with a cup being sure to level the graham as evenly as possible. 

2. Preheat oven to 325°F. Bake unfilled crust for 10 minutes on the middle rack. Set aside.

3. In another bowl, with a mixer beat cream cheese, vanilla, and sugars, until fluffy. Gradually add heavy cream while mixing. Next, add the lemon juice and eggs until smooth. The consistency should form small peaks while still being silky. Pour the filling into the cake pan. Optional: Incorporate your favorite jam into the mixture, about 2 tbsp and swirl around with a skewer to evenly distribute it.

4. Line cake pan with aluminum foil and wrap throughly to ensure no water seeps in. Place the cake pan into a roasting pan and fill with about 1 inch of water. At 325°F, place on the middle rack and bake the cheesecake in the oven for 50-60 minutes. The cheesecake will be done once the center firms up and is no longer runny. 

5. Let cool for one hour on countertop. Then, place in the refrigerator for 6 hours to overnight. (the hardest part…)

I love this recipe as I find many restaurant and store-bought cheesecakes to have a crust that is too sweet or the filling is. I find the filling has the perfect amount of tanginess without being too tart and compliments the rich buttery crust. You can also bake this cheesecake without the jam and top when serving and it’s just as delicious!

         Enjoy xx.