Classic Cheesecake 83% Complete
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Ingredients 9 items
Servings:
Units:
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2 lb Original Graham Crackers Family Size (Kroger)
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7 cup Sugar, Beet, Granulated, Fine Grain (Gordon Choice)1 cup for the Crust, 6 cups for the Filling
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2 cup Butter Prints, Unsalted, Grade AA (Gordon Choice)
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12 lb Cream Cheese (Gordon Choice)
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4 cup Sour Cream, Natural, Grade A (Daisy)
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24 each Eggs, Shell, Large Grade A, Loose, Cage Free, Refrigerated (Packer Label)
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4 tbsp Extract, Vanilla, Pure (Gordon Choice)
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0.3 cup Juice, Lemon, Shelf-Stable (Realemon)
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0.5 cup Corn Starch (Argo)or All-Purpose flour; for stability
Instructions 6 steps
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<p><strong>Preheat oven</strong> to <strong>325°F (165°C)</strong>. Line pans with parchment if desired.</p>
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<p><strong>Make Crust</strong></p><ul><li>Mix graham crumbs, sugar, and melted butter until it holds together when pressed.</li><li>Press evenly into bottom of pans.</li><li>Bake <strong>10 minutes</strong>, then cool while preparing filling.</li></ul><p><br></p>
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<p><strong>Make Filling</strong></p><ul><li>Beat cream cheese and sugar until smooth and fluffy (no lumps).</li><li>Mix in sour cream, vanilla, and lemon juice.</li><li>Add eggs <strong>one at a time</strong>, mixing just until combined.</li><li>Stir in flour or cornstarch last.</li></ul><p><br></p>
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<p><strong>Bake</strong></p><ul><li>Pour filling over crusts.</li><li>Place pans in a water bath (wrap bottoms in foil if needed) or place a shallow tray of hot water on lower oven rack.</li><li>Bake <strong>1 hour to 1 hour 15 min</strong>, until center is just set and slightly wobbly.</li></ul><p><br></p>
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<p><strong>Cool & Chill</strong></p><ul><li>Turn off oven, crack door, and let cheesecake cool inside for 1 hour.</li><li>Chill at least <strong>4 hours or overnight</strong> before slicing.</li></ul><p><br></p>4 min
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<p><strong>Slice & Serve</strong></p><ul><li>Cut each pan into <strong>25 pieces</strong>.</li><li>Top with fruit, caramel, or chocolate sauce before service if desired.</li></ul><p><br></p>