Cheesecake Recipe

Body Of Cheesecake: 

  • Let 8 packages of cream cheese sit out to become room temp. 

  • 4 large eggs, and 2 egg yolks. 

  • 1.5 of sugar. 

  • 1 teaspoon of vanilla or any other flavoring you prefer. 

  • Forth of a cup of flour to half, batter should be smooth and lump free. 

  • Half a cup of sour cream. 
     

Crust: 

  • Cup of graham crackers or cookies or buts processed in a food processor until fine to medium crumbs. 

  • 4 Tablespoons of sugar. 

  • Half a stick of melted butter. 

Building the Cake: 

Line a 12 inch spring form pan with parchment paper and spray also with vegetable oil-wrap pan on the outside with foil so no water can enter from the outside Whip the cream cheese and sugar until light and fluffy- add sour cream and flavorings- slowing add eggs and rotating with flour until all is smooth and lump free- pour into pan

 

Place pan in a larger one to be able to surround with a couple cups of water to bake in a water bath @350 degrees for about an hour or so or clean toothpick. The water bath aids to keep the cake from cracking and retaining its moisture. 

 

Let cool on counter before placing in the fridge or the cake will crack - must cure for at least 24 hours before serving. Enjoy!

Brunswick Mineral Springs

(434) 848-4010

 

info@brunswickmineralsprings.com 

14910 Western Mill Rd

 Lawrenceville, VA 23868

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