I am just working on a cheesecake recipe. This will be continually updated until I get it where I want it.
Ingredients: [‘philadelphia cream cheese’, ‘sour cream’, ‘sweetened condensed milk’, ‘lemon juice’, ‘vanilla extract’, ‘graham cracker pie crust’, ‘eggs’]
Quantity of Ingredients: [“3 (8 ounce) packages Philadelphia Cream Cheese”,”1 1/2 cups sour cream”,”1.5 (14 ounce) cans eagle brand sweetened condensed milk (Bordenu0027s)”,”3 tablespoons lemon juice”,”1 tablespoon vanilla extract”,”1 pre-made graham cracker pie crust (Store bought or homemade)”,”3 eggs”]
Number of Servings: 12
Steps: [‘Place softened cream cheese, sour cream, vanilla, sweetened condensed milk and lemon juice in a large mixing bowl.’, ‘Use a wooden spoon or firm rubber spatula to break up cream cheese into small chunks. (This step might not be necessary, I am still working that out.).’, ‘Use electric mixer to blend all components together (NOTE: It is very important not to overwork the mixture. Once the cream component begins to “whip” you will lose the density of the cheesecake and it will become more “fluffy”). Use the mixer on a fairly slow setting if possible, while still blending the ingredients (the cream cheese will be the toughest to blend in, so break it into the smallest possible pieces before blending). *Note: Once I doubled the recipe, it didn’t seem to matter anymore about the “over-mixing”. With all the liquids going in (the eggs, vanilla, lemon juice, condensed milk) the mixture was so runny I’m not sure if it would be possible to over-whip the cream portion. I’ll keep an eye on that.).’, ‘Once the mixture is nearly completely blended, turn the speed up to medium high and add 1 egg at a time until all are blended. turn off mixer.’, ‘Pour into graham cracker crust until it is near to the brim.’, ‘Place the cake in a large pan or roaster pan and place in oven pre-heated to 300f. Once in the oven, pour very hot water into the roaster up to half – two-thirds up the side of the cake pan. Bake at 300 for an hour.’, ‘The cake is done when most of the cake is firm, but the center is still a bit jiggly.’, ‘Turn off oven and leave it sit in the oven until the oven temp drops to about 250f, then open the door and let sit until about 150f. remove from oven and cool on cake rack until no residual heat emanates from the bottom of the cake pan.’, ‘Cover and refrigerate over-night.’, ‘Serve and enjoy!’]