Okay, so….this recipe isn’t exactly weight watchers friendly. To make up for it, I’m going to follow this post up with some healthy baked potato chips. But until then, it’s time to indulge.
Have you ever been sitting watching the Food Network or the Cooking Channel and gotten the sudden urge to make something that just looked so good? That happened to me and my sister yesterday. So now we have cheesecake.
What you’ll need:
- 2 8 oz. packages of room temperature cream cheese
- 4 tbsp softened butter
- 6 tbsp melted butter
- 3 eggs
- 1 1/2 c graham cracker crumbs
- 1 c sour cream
- 3/4 c granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Sprinkle of ground cinnamon
Crush your graham crackers. This can be done in a food processor or by hand.
Add in the melted butter and cinnamon, then combine.
Press the mixture firmly into your pie pan. Bake in the oven for ~7 minutes or until lightly browned.
Next, change your oven to 300°F and beat your cream cheese and softened butter together until smooth.
Add in the cornstarch, sour cream, and sugar, lemon juice, and vanilla, then combine.
Next, add in your eggs one at a time.
Fill up your pie pan. There may be excess, depending on the size of your pan. I put my extra in a ramekin and baked it separately.
Place your pie pan on a large pan like a deep cookie sheet or a roasting pan (make sure the sides of the pie pan don’t touch). Pour boiling water into the pan until it covers about half of the cheesecake. Be careful not to get it in the cheesecake. I suggest placing it all in the oven first, then pouring the water.
You’ll want to bake your cheesecake for approximately 2-2 1/2 hours, or until a toothpick inserted comes out clean. It should look something like this.
Do not remove it from the oven yet! Turn the oven off, then crack the door to let the cheesecake cool off. Leave it for 2-3 hours. Then, once it’s cool, place it in the fridge for at least 6 hours (preferably overnight).
Then you’ll have the perfect cheesecake!