A Copycat Kosher Recipe
Simply said...This is an out of this world cheesecake! Rich, creamy, fabulous.
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely vanilla wafers, crushed into crumbs
2 tablespoons melted butter
Cheesecake Filling- All ingredients at room temperature
1 1/2 lbs. cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
2 teaspoons vanilla extract
2 teaspoons lemon juice
Mix nuts and vanilla wafer crumbs with melted butter. Press into a 9" buttered springform pan, pressing as high as possible up the sides of the pan.
Preheat oven to 325
On low, beat the cream cheese until light and fluffy
Add the sugar a little at a time; Continue beating until creamy
Add one egg at a time and beat after each egg
When eggs have been mixed into the cream cheese, add flour, vanilla and lemon juice. Beat well. Add the sour cream last and beat well.
Pour mixture into the prepared pan
Place on a rack in the middle of the preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one additional hour to cool.
Remove from oven.
When cool, refrigerate 12-24 hours
To avoid cracking, add a pan of water on the lowest oven rack
Optional: Top cooled cheesecake with berries, whipped cream or chocolate ganache
Optional Nutless Crust:
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine
(Follow crust directions above)