So sorry I am late posting this. I tried last night and blogger was acting funny. This weeks recipe is cheesecake. Believe it or not I am not a fan of cheesecake. Now you are wondering why in the world I am posting this. It is because my mom loves cheesecake!! In fact she sometimes doesn’t think I am her daughter because I don’t love her two favorite food items, cheesecake and coffee. I love making cheesecake and I love making it for my mom!!
I start by setting out all of my cold ingredients out so they can warm up to room temperature.
In the meantime cut out your parchment to fit your pan.
Spray the bottom and top of the parchment.
For the crust I use the graham cracker crumbs but you could also make your own.
Add your cinnamon and butter.
Place in the bottom of the pan.
Use a cup to help press down the crust.
Bake for 10 minutes and place in the freezer to cool.
Beat the cream cheese
add sugar and mix until fluffy.
Add the sour cream
Whip up your cream for 20 seconds
add your eggs
and lemon juice and mix until blended.
Add to the cream cheese mixture and blend
Heat up your water bath. I use about 1 inch of water in a 9 x 13 pan.
Butter the sides of your pan.
Wrap the pan in foil 2 times to help keep the water out.
I used two 6′ spring form pans but you could use a 9′ pan. Fill your pans and place in oven.
After you have baked your cheesecake and let it rest use a knife to help release the sides.
Place in the fridge for at least 6 hours.