Amazing Lush Creamy Cheesecake
I have had a love of desserts from childhood and one of my favorites is cheesecake. The creamy texture and the smooth taste leave my tongue happy. This recipe is easy to accomplish, and the outcome is scrumptious. I have served this cheesecake at many parties and have gotten positive feedback so; I am confident that you will also love it also.
2 cups finely grounder graham wafer
1 stick of melted butter
1 tbsp. sugar
½ tsp cinnamon
2 pkgs cream cheese, room temperature
2 large eggs, room temp.
1 pint sour cream
2 tsp. vanilla extract
1 lemon, zested
Preheat oven to325 degrees. Lower oven rack to center of oven.
In a medium bowl, combine graham water and 1 tsp sugar; stir in melted butter. Press mixture in the bottom off a prepared 9×3 greased spring form pan. Bake until firm, 10 min. Let cool on rack.
In a bowl of an electric mixer beat the cream cheese and sugar on low spe3ed for 1 minute until smooth and free for lumps. On low speed, beat in eggs one at a time., sour cream. Flour, lemon zest and vanilla extract until blended. Pour into pan and smooth top of mixture.
Set cheesecake on a large piece of foil paper and fold sides up. Place a roasting pan on the lower oven rack, carefully fill pan halfway with hot water. Place cheesecake on center rack above roasting pan. Pour hot water into the roasting pan until the water is halfway up the sides of the cheesecake. Bake until center jiggles slightly about 50 mins. Do not overcook.
Turn off oven. Let stand in oven with door closed for 45 minutes. Remove, run knife around cake edge to loosen.
Let cool completely on a rack. Cover and refrigerate until completely chill. Unmold and transfer to a plate. Top with whipped cream and melted chocolate. Serve and watch your guests eat and smile with complete satisfactions.