Not so Plain Jane Cheesecake
This recipe will give you a smooth, creamy cheesecake. The nutty crust offers up something a little unusual. It can also be made with a graham cracker or Liebniz Vollkornkekse crust. In Germany, it’s important to use Philadelphia brand cream cheese, since the other brands tend not to be as thick.
180g butter cookies
30g melted butter
800g Philadelphia cream cheese
5 large eggs
470mL sour cream
2 tsp vanilla extract
2 tsp lemon juice
- Preheat oven to 325 degrees F (160 degrees C). Line bottom with baking paper, then butter a 10 inch springform pan. Make sure all ingredients are on hand and at room temperature (except the melted butter). If baking in a water bath, you will need a larger pan that the springform pan fits into.
- For the crust, put the nuts and cookies into a food processor and process until fine. Add the melted butter and press into pan.
- For the cheesecake, beat the cream cheese until light, fluffy, and smooth.
- While keeping the mixer on low speed, slowly pour in the sugar.
- Add one egg at a time, beating after each egg, until fully incorporated.
- Add the flour, vanilla and lemon juice. Mix well.
- Add the sour cream and beat well on medium speed.
- Pour the mixture into the springform pan.
- Optional: Wrap the springform in aluminum foil and place in larger pan. Slowly add water until it reaches halfway up the side of the springform.
- Place the pan (or water bath and pan) on the middle rack of the oven. Back for 1 hour and 15 minutes.
- When time is up, turn off the oven and prop the door open slightly. Leave the cheesecake in the oven for another hour.
- Remove the cheesecake from the oven and place on a wire rack to cool completely. Optional: to slow cooling more, and thus prevent cracks, you can place a plate on top of the springform pan.
- Once the cake is completely cooled, put in the refrigerator for 24 hours. Unwrap aluminum foil, remove springform sides, and serve!