Ingredients
CRUST
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped almonds
- 1/4 cup finely chopped walnuts
- 3/4 cup finely chopped vanilla wafer
- 2 tablespoons melted butter
FILLING
- 1 1/2 lbs cream cheese
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
Directions
1
Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
2
Cheesecake: All above ingredients should be at room temperature before your begin.
3
Start by beating the cream cheese until light and fluffy.
4
Keep the mixer on a low setting throughout the beating and mixing process.
5
Add the sugar a little at a time and continue beating until creamy.
6
Add one egg at a time and beat after each egg.
7
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
8
Add the sour cream last and beat well.
9
Pour cream cheese into the spring pan.
10
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
11
When time is up, prop open oven door and leave in oven for one hour.
12
After one hour, remove from oven.
13
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
14
A cheesecake should season.
15
The wait is worth it.
16
The flavor ripens and becomes enriched.
***The crust recipe below is for those who prefer a crust without nuts***
No-Nuts Crust
Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine
Directions:
1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
4. Put the crust in your freezer until the filling is done.
Reviews- I read one review said that if you leave a bowl of water in the oven while you baking the cheesecake, that will prevent the cracking. I tried it today and it worked! There are no more cracks.
The cheesecake sunk and split in the middle and wasn't sweet enough. I am new with making cheesecakes and heard later that if you beat the eggs too much your cheesecake will sink and split.
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