Cheesecake Recipe

For any of you that are so lucky as to have tried my mothers cheesecake in the past, here is the recipe for that delectable delight so you can now try her way of making it!!!! Enjoy

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Cherry Cheesecake

Yield

10 slice

Author

David Farnum + Fatima Farnum

Ingredients

Ingredients

• Crust
• 2 1/2 cups graham cracker crumb.
• 1/4 cups finely chopped walnut
• 1/4 cup melted unsalted butter
• 2 tablespoon granulated sugar
• 1 teaspoon cinnamon powder
• Filling
• 2 1/2 lbs Cream Cheese
• 1 cup confection sugar 
• 2 cups Sour Cream
• 4 large eggs
• 2 teaspoon vanilla essence
• 2 teaspoon lemon juice
• 3 tablespoon evaporated milk
• 3tablespoon heavy cream

Instructions

Directions

1. Crust
2. Combine graham cracker crumbs, chopped walnuts, sugar, cinnamon and butter.
3. Put mixture into springform pan and press flat, bake in oven at 300 degrees for 10 mins.
4. Filling
5. Beat / Soften cream cheese, add a little bit of milk at a time to make smooth, then add sugar and eggs (one at a time), Vanilla Essence, Lemon juice, heavy cream and sour cream until well blended and smooth. Note: add ingredients slowly so they will get incorporated, If you are using a mixer for this you may want to stop and scrape down the sides to get a good even texture.
6. Baking
7. Foil the bottom of your Spring form pans with one solid piece of foil paper, Note: If you use 2 pieces of foil make sure there is a solid seam that water cannot seep into the foil cover as it will ruin your crust and cause your cake to split/crack on top from the heat of the water.
8. Fill foiled pans with your cream cheese mixture and place in a water bath and bake at 300 for 30 mins and then at 350 for another 20-30 mins or until toothpick comes out slightly clean from the cheesecake mixture.
9. Let the cheesecake cool then remove from the spring form pan.
10. Use your confection sugar and 2 tablespoon of sour cream to make a glaze and spread on top of the cheesecake before you add your topping.

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