Vanilla Cheesecake

I worked at baking cheesecakes for quite a while before I finally achieved the kind of cake that I like. A lot of cream cheese and eggs went in and out of my kitchen without leaving a mark. I finally came up with a method that works for me and hopefully for you as well. This cake is made with cream cheese and sour cream  and produces a lovely cake that holds it shape and lends itself to all kinds of finishing touches.  I bake it without the crust (I am not a fan of cheesecake crusts, I tend to leave them on the plate) and instead pat a mixture of caramelized nuts and cookie crumb on the bottom when I remove it from the pan. If you like a crust and have a favourite crust recipe use it instead of the pat-on crust suggested here. There are two secrets to baking cheesecakes: first, bake it in a water bath (put the cake pan in a larger pan filled with hot water), second, cook for required amount of time and let it cool gradually in the oven without opening the oven door. As for toppings and sauces, you can serve it with berries in the summer, berry syrup, fruit sauces, caramel sauce is lovely or even a chocolate sauce if you must. Let me know if you have other topping suggestions.

Ingredients:

3-8 oz packages cream cheese, soft

1 cup sugar

1 tablespoon instant blending flour

4 eggs

3 tablespoon fresh lemon juice

1 tablespoon white vanilla extract

2 cups sour cream

Crust to pat after baking:  1/2 cup chopped caramelized nuts mixed with  1/2 cup cookie crumbs (or see note above)

Directions:

Beat the cream cheese and sugar in mixer for about until soft.

Add flour and mix to combine.

Add eggs, one at a time.

Add lemon juice and vanilla and continue mixing.

Add sour cream and mix just until blended.

Pour into buttered 8″ cheesecake pan lined with parchment paper. If you use a springform pan you’d have to wrap it with foil to prevent any water penetrating the pan. Place cake pan in a larger pan and fill the larger pan with very hot water 2/3 of the way up the side of the cheesecake pan.

Bake in 350 degrees oven 55 minutes. Turn oven off and let the cake cool in the oven for at least an hour. Remove and continue cooling to room temperature.

Once the cake is cooled invert it briefly and pat the crumb mixture on the bottom and part way up the sides. Set it, right side up on a plate and refrigerate, covered, overnight or at least a few hours before slicing.

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