IMPRESSIVE TRADITIONAL CHEESECAKE
This impressive tall cheesecake is rich and creamy, but not too sweet. It goes equally well with a cup of coffee or a glass of wine. -Anne Addesso, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese, sour cream, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and candy bar pieces.
Nutrition Facts : Calories 540 calories, Fat 36g fat (22g saturated fat), Cholesterol 153mg cholesterol, Sodium 369mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
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genuismaster Elkomy
[email protected]This cheesecake is a bit too expensive to make. I would only make it for special occasions.
Nikoloz Tskhadaia
[email protected]Overall, this is a good recipe. I would recommend it to anyone who loves cheesecake.
LJ WILLIAMS
[email protected]This recipe is missing some important steps. It doesn't say how long to bake the cheesecake, or at what temperature.
Celes Deg
[email protected]I'm not sure what I did wrong, but my cheesecake cracked while it was baking. It still tasted good, but it didn't look very appetizing.
Wassi Amina
[email protected]This cheesecake is a bit too sweet for my taste. I would reduce the amount of sugar in the filling by half next time.
Amar Singh
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as good as I expected. The crust was a little dry, and the filling was a bit too dense.
ichiko
[email protected]This cheesecake is absolutely delicious. The filling is creamy and smooth, and the crust is flaky and buttery. I highly recommend this recipe.
Choudhary Qasim
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
pubj Hunter
[email protected]This cheesecake is so rich and creamy, it's almost like eating a cloud. The flavor is amazing, and the crust is the perfect balance of crunch and chewiness.
Maribel Castellanos
[email protected]I was a little worried about making this cheesecake, as I'm not a very experienced baker. But the instructions were easy to follow, and the cheesecake turned out perfectly. I'm so glad I tried this recipe!
Raihan Islam
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. The results are stunning, and it's sure to impress your guests.
Md Jidni
[email protected]I'm not a huge cheesecake fan, but this recipe changed my mind. The crust was flaky and buttery, and the filling was rich and decadent. I loved the hint of lemon in the filling, too.
Cheryl Walstroom
[email protected]This cheesecake was a hit at my last dinner party! The texture was creamy and smooth, and the flavor was perfectly balanced. I'll definitely be making this again.