Cheesecake

I searched online for best cheesecake recipes and found one that sounded interesting.  It said the World’s Best Cheesecake and was first published in the Old Farmer’s Almanac from the 1980s.  So I decided to give it a try.  It’s not my favorite cheesecake.  It was too tangy for me and not as creamy as I would have liked it to be, but it was good over all.  Here is the recipe from Yankee Magazine.

 

The World’s Best Cheesecake

From The OFA Recipes for Every Season

Cakes and Frosting Recipes

Yield: 10 to 12 servings

Your grandmother will have to forgive us, but this truly is the World’s Best Cheesecake. It’s wonderful with toppings like chocolate or fresh fruit, but will stand out just on its own. With a smooth, creamy center that doesn’t crack, a buttery walnut and graham cracker crust, and a touch of tangy lemon, this recipe is fit for the blue ribbon at any event. So whether it’s the big Fourth of July cookout or just family night at home, you can brag that your recipe is the World’s Best cheesecake.

Ingredients:

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Crust

  • 2 cups crushed graham crackers
  • 1/2 cup (1 stick) melted butter
  • 1/4 cup crushed walnuts (I used almonds)

 

Preheat oven to 350 degrees F. Combine ingredients and press evenly across bottom and sides of a 10-inch springform pan.

Filling

  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1-1/2 cups sugar
  • 5 eggs
  • 3 tablespoons lemon juice

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Combine cream cheese and sugar. Add eggs one at a time, beating thoroughly after each one. Beat in the lemon juice. Pour filling over crust, and bake for 45 minutes without opening the oven door. Remove cheesecake and reduce heat to 300 degrees F.

Topping

  • 1 pint sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

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Mix ingredients and spread over cheesecake. Return to oven and bake for 15 minutes longer. Cool on rack for several hours, then refrigerate overnight. Serve plain or topped with fresh fruit.

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