Cost: $20 and under
Serves: 6-8
Prep Time: 40-45 min.
Cook Time: 1 hour 15-20 min.
Chill Time: 5-6 hours
Chill Time: 5-6 hours
Difficulty: 3
I first learned to make cheese cakes from a friend of my fathers named Rafe. He taught my father and mother his families world famous recipe. A recipe so secret that my parents to this day refuse to give me a copy because the promised they would never share it to anyone, including there children. Being that the recipe is so guarded because it has been Lief's families bread and butter the last 4 generations I understand but it still irks me that my parents won't share it with me. When I was a teenager it bothered me so much that I cooked cheese cakes one a week for almost a year straight trying to reproduce his recipe. Eventually I stopped trying to reproduce the recipe and over six months came up with one that I could call my own. This is that recipe that I developed when I was 16 and since then have based all of my cheese cake variations off of it. Now being that I made so many and eaten so many cheese cakes I have since about 18 been "not in the mood" to make or eat anymore. Every now and then and by every now and then I mean about once every 2-3 years, I will make one. Until this cheese cake it had been about 4 years of Zo asking me once a month or more when I was going to make her one, well now she can ask me when I am going to make her another one! I hope you enjoy this cheese cake as much as we and our friends do!
*Credit goes to Rafe's family for the delicious recipe (the crust is all mine.)
I first learned to make cheese cakes from a friend of my fathers named Rafe. He taught my father and mother his families world famous recipe. A recipe so secret that my parents to this day refuse to give me a copy because the promised they would never share it to anyone, including there children. Being that the recipe is so guarded because it has been Lief's families bread and butter the last 4 generations I understand but it still irks me that my parents won't share it with me. When I was a teenager it bothered me so much that I cooked cheese cakes one a week for almost a year straight trying to reproduce his recipe. Eventually I stopped trying to reproduce the recipe and over six months came up with one that I could call my own. This is that recipe that I developed when I was 16 and since then have based all of my cheese cake variations off of it. Now being that I made so many and eaten so many cheese cakes I have since about 18 been "not in the mood" to make or eat anymore. Every now and then and by every now and then I mean about once every 2-3 years, I will make one. Until this cheese cake it had been about 4 years of Zo asking me once a month or more when I was going to make her one, well now she can ask me when I am going to make her another one! I hope you enjoy this cheese cake as much as we and our friends do!
*Credit goes to Rafe's family for the delicious recipe (the crust is all mine.)
Ingredients:
Cheese cake
(3) 8 oz package organic cream cheese (Neufchatel can be substituted in the U.S.)
1 1/2 pints sour cream
1 3/4 cups 3 tbsp sugar
1 tbsp powdered sugar
2 tbsp all purpose flour
1 tsp pure vanilla extract
1/2 tsp sea salt
1/2 of a lemons freshly squeezed juice
6 large eggs
Crust
1 1/2 Cup crushed vanilla wafers
6 Tbsp melted butter
1/2 Cup sugar
Zest of 1/2 of lemon
Crust
Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your finger tips. Chill in refrigerator for 15 minutes.
Cheese cake
Preheat oven to 500 degrees.
In a large mixing bowl beat together powdered sugar and cream cheese until softened and well blended. Gradually add sugar until a smooth mixture is formed. Add flour, salt vanilla and lemon juice. Add 1 egg at a time, beating until smooth.
Fold in sour cream until well blended and pour mixture into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
Bake at 500 degrees for 12 minutes.
Turn temperature down to 250 degrees for 60-70 minutes. (Never open the oven!) Remove from oven and let cool on a cooling rack for 1 hour, cover, move to refrigerator and chill for 5 to 6 hours.
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