Jackie's Perfect Cheesecake
Maja Latham
Jackie’s Perfect Cheesecake
ingredients
- Crust:
- 2 cups crumbs made from cinnamon crisps
- 1 stick butter
- 1/4 cup sugar
- Filling:
- 2 lbs cream cheese
- 1 1/2 cups sugar
- 1 1/2 tablespoons fresh lime juice
- pinch of salt
- 4 large eggs
- Topping:
- 2 cups sour cream
- 1/3 cup sugar
- 1 tsp almond extract
directions
- 1
Crust:
- 2
Cut butter into 8 pieces. Combine with crumb and sugar in cuisinart until well blended. Press crumb mixture on bottom and as far up sides of a 10 inch spring form pan as it will go.
- 3
Filling:
- 4
In mixer, beat cream cheese, add sugar and beat until soft. Add lime juice, salt, and combine. Add the eggs last, one at a time. Use the lowest speed of the mixer to blend in the eggs. Otherwise, too much air gets into the batter and makes the filling rise and fall. Pour into crust. Bake for 45 minutes.
- 5
Remove cake from over and stand on counter top for 10 minutes. THIS IS VERY IMPORTANT!! Make topping during this hiatus or earlier.
- 6
Topping:
- 7
Combine with spatula and spread over top of baked filling. Return to over for 10 minutes. Remove and place cheesecake in refrigerator AT ONCE! This prevents fissures and chasms from forming in the cake.
- 8
Will hold in refrigerator for a week. Can be frozen, but it’s not quite as delicious.
Source: Jackie
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