Dec 22, 2008
Here is my favorite cheesecake recipe of all time. It's not at all difficult, but forget about counting calories and just enjoy it. :-)
Jaybay's Cheese Cake
3/4-cup graham cracker crumbs
1/4 cup very finely chopped pecans
3 tablespoon sugar
3-tablespoon butter melted
5 packages (8 oz each) cream cheese (softened)
1 cup sugar
3 tablespoon flour
1 tablespoon vanilla
3 eggs (room temperature)
1 cup sour cream
1 can (21 oz) cherry pie filling for topping or even better, make praline topping below.
Mix crumbs and chopped pecans with 3-tablespoons sugar and butter, press onto the bottom of a 9” spring form pan, bake 350 degrees for 10 minutes.
In very large bowl, mix cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time mixing on low speed after each addition, just until well blended. Blend in sour cream and pour over crust. DO NOT OVERMIX or cake will fall into itself.
Bake at 350 1 hour and 5 minutes to 1 hour and 10 minutes. Watch your time closely. At 1 hour 5 minutes, stick the center with a toothpick. If it comes out clean, it’s done, if not, check every 3 minutes or so. (It may be just my crappy oven, but I usually end up baking closer to an hour and a half.)
Place cooked cake on wire rack to cool. After a few minutes, run a small knife around the rim of the pan to loosen cake, but leave rim in place until fully cooled. Remove rim and refrigerate 4 hours or over night.
Apply topping of choice just before serving.
PECAN PRALINE SAUCE
Makes about 1 ¾ cups sauce.
1 cup packed golden brown sugar
7 tablespoons unsalted butter
7 tablespoons water
2 eggs, well beaten
½ cup chopped pecans
1 teaspoon vanilla extract
In a heavy, medium saucepan over moderate heat, combine the sugar, butter and water.
Bring just to a boil, stirring occasionally.
In a medium bowl, whisk the hot syrup into the eggs. Return the mixture to the pan, set over low heat and cook, stirring constantly, until the mixture thickens. 1 to 2 minutes.
Remove from the heat and cool to room temperature. Stir in the pecans and vanilla. Use at room temperature.