Helens Cheesecake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Pecans, coarsely ground
3/4 cup: Graham crackers, crushed, or boxed graham cracker crumbs
3 tbsp: Unsalted butter, melted
4: 8 oz.,
4: Eggs,
1 1/4 cup: Sugar,
1 tbsp: Fresh lemon juice,
2 tsp: Vanilla,
2 cup: Sour cream,
1/4 cup: Sugar,
1 tsp: Vanilla Mazzola No-Stick spray cream cheese, at room temperature
Directions:
Crust: Mix ground pecans, crushed graham cracker crumbs and butter
together. Press onto bottom of a 9" or 10" springform pan that has
been sprayed generously with Mazzola No-Stick spray. Set aside.
Filling: Preheat oven at 350 degrees. Beat cream cheese in a large
bowl with an electric mixer until smooth. Add eggs, 1 1/4 cups sugar,
lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust.
Set pan on baking sheet. Bake 9" pan for 50-55 minutes or 10" pan
for 40-45 minutes at 350 degrees. Remove from oven and let stand at
room temperature for 15 minutes (leave oven on).
Topping: While cheesecake is baking, combine sour cream, 1/4 cup
sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once
cake has stood at room temperature for 15 minutes, spread topping
over. Return to oven and bake 5 minutes longer. Let cool thoroughly
then refrigerate for at least 24 hours or preferably 2 to 3 days.
Remove from pan and enjoy!
***This recipe comes from an old Supervisor of mine (Helen). She used
this recipe to sell her cheesecakes professionally. It appears rather
basic but is a huge hit with any cheesecake officianado! We used to
have raffles as fundraisers for this cheesecake.***
Source from luhu.jp
together. Press onto bottom of a 9" or 10" springform pan that has
been sprayed generously with Mazzola No-Stick spray. Set aside.
Filling: Preheat oven at 350 degrees. Beat cream cheese in a large
bowl with an electric mixer until smooth. Add eggs, 1 1/4 cups sugar,
lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust.
Set pan on baking sheet. Bake 9" pan for 50-55 minutes or 10" pan
for 40-45 minutes at 350 degrees. Remove from oven and let stand at
room temperature for 15 minutes (leave oven on).
Topping: While cheesecake is baking, combine sour cream, 1/4 cup
sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once
cake has stood at room temperature for 15 minutes, spread topping
over. Return to oven and bake 5 minutes longer. Let cool thoroughly
then refrigerate for at least 24 hours or preferably 2 to 3 days.
Remove from pan and enjoy!
***This recipe comes from an old Supervisor of mine (Helen). She used
this recipe to sell her cheesecakes professionally. It appears rather
basic but is a huge hit with any cheesecake officianado! We used to
have raffles as fundraisers for this cheesecake.***
Source from luhu.jp