Dense and Creamy Cheesecake

• Vegetarian

• Refrigerated

  • 2 Egg yolks, large
  • 3 Eggs, whole large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 27 tbsp Sugar
  • 4 tsp Vanilla

• Snacks

  • 1/2 cup Gingersnaps, ground
  • 1 1/4 cup Vanilla wafer crumbs

• Dairy

  • 6 tbsp Butter, unsalted
  • 3 lbs Cream cheese
  • 1 1/2 cup Sour cream

Found on ashleemarie.com

Description

Ingredients

• 1 1/4 C Vanilla wafer crumbs
• 1 Tbsp sugar
• 6 Tbsp unsalted butter, melted
• ½ C ground gingersnaps (optional)
• 3 lbs Cream cheese softened
• 1 ½ C sugar
• 2 tsp vanilla
• 3 whole large eggs (room temp)
• 2 large egg yolks (room temp)
• 1 Tbsp lemon juice (optional)
• 1 1/2 C sour cream
• 2 Tbsp sugar
• 2 tsp vanilla

Directions

• Preheat the oven to 375
• mix all the crust ingredients and toss lightly with fork until well blended.
• Press firmly into the bottom of a 10 inch spring form pan.
• Bake on the bottom rack until crisp and golden, abut 15 min.
• Let cool.
• Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
• Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
• Scrape the bowl, beat 45 sec more - make sure its smooth with no chunks.
• Lightly whisk the eggs and yolks together and add to cream cheese mixture (with the lemon juice).
• Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat.
• Pour the filling over crust, bake on the center rack until golden, about 1 1/4 hours +.
• When you open the rack and shift the pan the center will jiggle a little, but not too much. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
• Just the center 2-3 inches will jiggle and not like soup, like a loose jello jigglers.
• If you want the topping add it now.
• Turn the oven off and crack open the door and let the cake cool then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.
• Mix all the ingredients
• Pour over the warm cake and lightly spread the topping
• Return to oven for 5 min cool completely and refrigerate.