Hows that for a fatty slice of goodness? Yum!
American Style Cheese Cake
This is sort of a family recipe although not in the same respect as my grandmother’s Italian recipes that have been passed down orally through my family for generations. I believe my father,who actually makes some of the best cheese cakes despite an overall average at best culinary proficiency, picked this recipe up from a cook book years and years ago and has perfected it. We have an actual family recipe for an Italian cheese cake, but that will have to wait for another installment of Recipe D’Jour .
In an effort to allow me to cook fine meals (I love the work I do at Westmont, but considering the quality of ingredients purchased, amount of time and help allotted and immense size of portioning there is only so much I can do in terms of emanation) and try out potential menu items for my at the moment fictional restaurant I am playing around with the idea of opening by the time I am 35. Currently it is moving from the dream to the planning/feasibility stage, but that is another blog for certainly another day. I began having dinner parties with a wide array of invitees. These parties usually feature an entree and dessert.
Most times I have my guests bring the dessert. This week I had this woman coming who’s parents have a winery in Paso Robles and promised to bring their best vintage of syrah. She mentioned at a previous dinner event that she had a soft spot for cheese cake. I think we all know how much I appreciate good wine and I have been looking to make this cheese cake for sometime. Thus my motivation is your gain with a new recipe here on surfingruinedmylife.net.
Serving Size: 8-12
Total Cost: $17.50
Prep Time: 30mins
Cook Time: 1hr
Cool Time: 6hrs
Ingredient List:
- Crust
- Graham Cracker Crumbs – 2 Cups
- Butter – 8 Tablespoons
- Cinnamon – 1 Teaspoon
- Filling
- Cream Cheese – 24 oz (Block)
- Sour Cream- 16 oz
- Heavy Cream 8 oz
- Eggs – 4 (large)
- Sugar – 1 1/2 Cups
Step 1: Combine all ingredients for the filling – Using an electric mixer combine all ingredients for the filling making sure your end product is a uniform thick cream.
The filling ingredients before mixing.
The filling after being well blended.
Step 3: Make the crust – Cut butter up into small chunks and combine with the graham cracker crumbs till you have a uniform consistency through out. Crust should feel greasy and not be crumby. Take crust and flatten it into the bottom of a round 10″ springform pan.
The crust flattened into the springform pan.
Step 3: Pour filling into springform pan – Slowly pour cheese cake filling made in step 1 into the spring form pan on top of the crust.
Step 4: Bake cheese cake – Preheat oven to 350 F and place springform pan into it. Bake for around 55 minutes to an hour or until top is golden brown in color.
Step 5: Cool – Cooling is an arduous task for this particular dessert. If it is cooled too fast the cake will fall and crack. After cake is fully cooked turn off oven and let the cake sit in the cooling oven for around an hour. Remove cake from oven and allow to cool at room temperature for another hour. Cover cake with plastic wrap. Be sure to make a hole to allow for heat to escape and place into the refrigerator. refrigerate for around four to six hours before serving.
Step 6: Serve and Enjoy! – Remove the side of the springform pan and enjoy.
Yummy, yeah I cracked mine, cooled it a little too fast, but I needed it for a dinner party that was happening less then six hours from when I finished the cake. I would recommend cooking it the night before. Cracked or not it still tasted amazing.
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