SAKS' SIGNATURE CHEESECAKE
Provided by Molly O'Neill
Categories dinner, dessert
Time 1h30m
Yield Ten servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Coarsely chop the graham crackers, place in a food processor and grind completely. Add the brown sugar and melted butter. Spray a springform pan 10 inches in diameter with shortening. Press the crumb crust into the pan, distributing it evenly. Chill crust while making the filling.
- For the filling, coarsely chop the cream cheese and butter in a large bowl. Using a mixer, soften the two. Continue beating while adding the sugar. In a separate bowl, combine the sour cream, cornstarch, lemon and vanilla extracts and eggs. Add this mixture to the cream-cheese mixture and combine until completely smooth.
- Place the springform pan in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the pan. Pour the mixture into the pan and bake for 35 minutes. Reduce the temperature to 300 degrees and continue baking for 35 more minutes, until a toothpick inserted in the center of the cheesecake is clean. Refrigerate overnight. Remove from the pan and serve.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 21 grams, Carbohydrate 63 grams, Fat 62 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 34 grams, Sodium 574 milligrams, Sugar 39 grams, TransFat 1 gram
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Niks Supa supa boi
[email protected]I'll definitely be making this cheesecake again for my next party.
Parvaiz PK
[email protected]The lemon flavor in the filling is a nice touch.
Salusiwe Madubela
[email protected]I'm not a baker, but this cheesecake was easy to make and turned out great.
Naj Daniel
[email protected]This cheesecake is perfect for any occasion.
Niku Lici
[email protected]Not my favorite cheesecake recipe.
Mdshimul Ail
[email protected]This cheesecake is a keeper. I'll definitely be making it again.
Abenaa Rose
[email protected]Amazing!
Yobra Korinal
[email protected]This cheesecake was a bit of a disappointment. The crust was too thick and the filling was too dense. I won't be making this recipe again.
Hsu Myat Noe
[email protected]I made this cheesecake for my mother-in-law's birthday and she raved about it. She said it was the best cheesecake she's ever had.
Stacey Draine
[email protected]This cheesecake was a little too sweet for me, but my husband loved it. I think next time I'll cut back on the sugar by a quarter cup.
Esha Rajpoot
[email protected]The crust was a little too crumbly for my taste, but the filling was amazing. I'll definitely be making this again, but I'll use a different crust recipe.
Fahad Akbar
[email protected]This cheesecake is my new go-to recipe. It's so easy to make and always turns out perfect. I've made it for parties, potlucks, and even just for my family. Everyone loves it!
Megon Pamela
[email protected]I'm not a huge cheesecake fan, but this one was really good. The crust was the perfect balance of crunchy and chewy, and the filling was light and fluffy.
Rasha Alwan
[email protected]This cheesecake was a hit at my party! The crust was buttery and flaky, and the cheesecake filling was creamy and rich. I loved the hint of lemon in the filling, it really brightened up the flavor.