Monday, January 9, 2012

Creamy Cheesecake

 This cheesecake has a surprise in the crust and a subtle almond flavor that makes it different than a basic cheesecake. It is creamy just like it's title says.

Creamy Cheesecake:
Crust:
2 Cups finely ground graham crackers
1/2 teaspoon ground cinnamon
1/4 Cup walnuts (chopped)
1/2 Cup butter, melted
Filling:
2 (8 ounce) blocks cream cheese, at room temperature
1 cup sugar
1/4 teaspoon salt
3 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
1-16oz. & 1-8oz. carton of sour cream

Crumb Crust: In a mixing bowl, combine crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 10-inch springform pan with non-stick spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

Filling: In a large bowl of a mixer, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar & salt and beat until creamy, 1 to 2 minutes. Scrape down sides of bowl and the beaters during process. Add the eggs, 1 at a time, and continue to beat until combined. Stir in the vanilla & almond extract. Blend in the sourcream. The batter should be well mixed but not overbeaten. (Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling). Pour filling into crust-lined pan and smooth with a spatula.


Water Bath: If you choose to use the water bath method of baking you have a better chance of having a crack free cheesecake. Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seaping into the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake in a preheated 350 degree oven for 40 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overbake! Do not insert toothpick or anything in cake’s center, this will cause a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in refrigerator, loosely covered, for at least 4 hours to set up. Remove from springform pan and transfer to cake plate. Cut and serve.

This cheesecake does not need a topping but if you want to add color you can add a topping. Blueberry, Raspberry, or Strawberry would be nice. You can use the canned prepared pie fillings or make your own.
Enjoy
Note: Ovens vary, if this temp. and time doesn’t work for you try 325 degrees for 45 minutes.

9 comments:

  1. Oh wow! What a beautiful picture and that looks so tempting. I'm kind of detoxing this week so I shouldn't even look at pictures like this! This looks like a great valentine dinner dessert.

    ReplyDelete
  2. Well, not only is the recipe nice to share, but the photos are very well done. I quite like the composition of the last picture...so very pretty.

    ReplyDelete
  3. I haven't made a good cheesecake like this in years! I am saving this one. I like adding nuts to my crust, too. xo

    ReplyDelete
  4. I don't have a springform pan. Can this be made in another kind of pan?

    ReplyDelete
  5. WP girl, You could make it in another type of pan. You would probably just have to serve it out of the pan as it wouldn't come away from the pan as easily as with a springform...
    Growing up my mom made her cheesecakes in a pyrex glass rectangular baking dish...

    ReplyDelete
  6. YUM....and it's a beautiful setting to show off the cheesecake...well done!

    ReplyDelete
  7. Nice presentation. I like your choice of dishes Angharad

    ReplyDelete
  8. Your photos are absolutely beautiful and your cheesecake looks VERY tempting.

    ReplyDelete
  9. That looks lovely, I am a mad cheesecake fan, I think I may need to give your cheesecake a go :o)

    ReplyDelete