—Gingersnap Crust—
2 tb Butter; softened
16 lg Gingersnap cookies OR 24
-small ones; crushed
—Cheesecake—
2 lb Cream cheese; at room
-temperature
5 lg Eggs
1 c Heavy cream
2/3 c Sour cream
2 tb Flour
1 3/4 c Very fine sugar*
2 tb Fresh lemon juice
1 ts Vanilla
*You can sometimes find it in boxes, but do not use Confectioners’
sugar…regular sugar will work fine, but toss it in the blender to make it
finer.
Gingersnap crust: Mix butter and cookie crumbs and press firmly in the
bottom of a 10″ springform pan (I do not go up the sides).
Cheesecake: Beat cream cheese until creamy. Add lemon juice and vanilla.
Add eggs, one at a time, beating in each one well. Mix in sugar and flour.
(I mix the sugar and flour together first). Very gently stir in the cream
and sour cream.
Pour filling on top of crust. Bake at 300F for 50 minutes (sometime I cook
for 1 hour, as ovens vary). Turn off oven, but leave the cheesecake in the
oven for 1 hour longer, with the door closed. It might crack on the top,
but that does not matter. Let cool a little more, then put in the
refrigerator, UNcovered (it will sweat), and let chill, then you may cover.
Top with your favorite pie filling…or not.
Makes a large delicious cake…Very moist. Don’t worry if it’s still a
little jiggly…it will continue to set as it cools.
Yields
10 Servings