Originally Posted by velochic
Oh... and are you going to share the cheesecake recipe here?
Oh I don't know. You might right off and turn a profit with your new "family" secret recipe that was handed down from the dawn of time.
1 1/2C Graham cracker cumbs.
1/3C packed light brown sugar
1/2TPS Siagon Cinnamon
1/3C Melted butter.
Combine it all, mix well and put in the bottom of a 9 inch spring form pan. Chill while making the filling.
1.5# Cream Cheese softened
1TBSish fresh lemon juice
1P heavy whipping cream
1Tps Vanilla Extract (the real stuff)
Put cream cheese and lemon juice in a bowl and beat with the hand mixer for a bit to get it moving,
Add about 3/4 of the cream and beat. If it is too stiff then add more but I would not go over the pint.
Add sugar and vanilla and mix.
You should have to scoop it from the bowl to the pan. If it pours slowly you might not be happy, if it pours easily you will not be happy.
I leave this to chill in the refrigerator for several hours. Typically I make this late the night before and have it after dinner, but it only really needs about 5 hours or so. If it is loose it will not stay in place when you remove the pan, it becomes bowl cheesecake at that point.
8oz sour Cream
Once the cheese cake is out of the pan mix this and spread a layer on top. You can make it thicker or thinner subject to taste.
I did add some canned bing cherries (not a pie filling) to the top. I also put about a TBS of the cherry syrup in the topping. It really only effected the color (kinda made it pink)
There you have it. Enjoy and if anyone asks for the recipe just tell em some guy on the Internet gave it to ya.