but I have to bake. Because it's Friday. Because I think it' nice to have a good home baked cake for the weekend. Because my son will love me when I make Cheesecake. Because I like the smell of something good in the oven.
This recipe is definitely a keeper. The Cheesecake has just the right flavor. A hint of lemon, not too sweet, not too heavy and a nice balance between the chocolaty crust and the flavorful interior
Mamie Eisenhower's Cheesecake with a Chocolate Crust
(Bill Yosses: The Perfect Finish)
FOR THE CRUST:
2 ounces butter (1/2 stick), melted, plus extra for greasing the pan (57 g)
9 ounces Nabisco Famous Chocolate Wafer cookies (243 g)
FOR THE FILLING:
16 ounces cream cheese, at room temperature (454 g)
1/2 cup sugar (3,5 oz, 99g)
1 cup sour cream, at room temperature (8.5 oz, 242 g)
3 large eggs, at room temperature
Freshly grated zest and juice of 1 lemon
(makes 1 10 inch cake to serve 8 - 10)
1. To make crust: Position a rack in the center of the oven. Heat oven to 275 degrees. In the bowl of a food processor, pulse the cookies to fine crumbs (you should have about 1 1/2 cups)
2. Add the melted butter, and pulse to combine. Crease the bottom and sides of a 10-inch springform pan with butter and sprinkle the cookie crumbs inside. Shake the cake pan to distribute them evenly on the bottom, then use a fork to press them down evenly. Bake for 10 minutes
3. To make the filling:
Raise the oven temperature to 300 F. In the bowl of an electric mixer fitted with the paddle attachment, bet the cream cheese and sugar at medium speed until completely smooth, about 15 minutes. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle with a spatula. Beat in the eggs on at a time until completely incorporated, scraping down the bowl and paddle before adding each egg.
4. Add the sour cream, lemon zest, and lemon juice and continue to beat until the mixture is uniformly smooth. Pour the batter over the cookie crumb crust and place on the center rack. Bake until the cake is just set, yet still wobbly in the center and will move slightly, in one piece, when the pan is gently shaken, about 60 minutes.
Remove from the oven and place on a rack to cool, then refrigerate until completely chilled before serving, about 2 hours.
To serve, run a thin knife or offset spatula around the sides of the pan, then release the sides, letting the cake remain on the pan's base. To slice the cake neatly, use a thin-bladed knife, and wipe it with a damp cloth in between cuts.