Super Double-Cream Cheesecake
Yield
10 servingsPrep
30 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | box |
chocolate wafer cookies
|
* |
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | pinch |
salt
|
*
|
| 6 | tablespoons |
butter
unsalted, melted |
|
| Filling | |||
| 24 | ounces |
cream cheese
softened |
|
| ⅔ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 3 | cups |
sour cream
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 ½ | tablespoons |
bourbon
or dark rum |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
butter
unsalted, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | box |
chocolate wafer cookies
|
* |
| 59 | ml |
sugar
|
|
| 5 | ml |
cinnamon
ground |
|
| 1 | pinch |
salt
|
*
|
| 9E+1 | ml |
butter
unsalted, melted |
|
| Filling | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 158 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 7.1E+2 | ml |
sour cream
|
|
| 15 | ml |
lemon juice
fresh |
|
| 23 | ml |
bourbon
or dark rum |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter
unsalted, melted |
|
Directions
MAKE THE CRUST: In a food processor or blender, grind the cookies into moderately fine textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend.
Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9-inch springform pan.
PREPARE THE CHEESECAKE FILLING: Preheat the oven to 350℉ (180℃).
In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary.
Add the sour cream (see note), lemon juice, bourbon, vanilla, butter, and blend. Pour the filling into the cookie crumb shell and bake in the middle of the oven for 45 minutes.
Turn off the oven, prop the oven door slightly open and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours.
Note: If the container of the food processor is not large enough, add only 1 cup of sour cream.
Pour about half the mixture into a mixing bowl; add the reamining 2 cups of sour cream to the processor and blend. Combine both batches in the mixing bowl and stir to blend.
