Super Double-Cream Cheesecake
Source of Recipe
Internet
Recipe Introduction
(this recipe recommends making it the day before to let the flavours meld)
List of Ingredients
Crust:
1 box (8 1/2 ounces) chocolate wafer cookies
1/4 cups sugar
1 teaspoon ground cinnamon
pinch of salt
6 tablespoons unsalted butter, melted
Filling:
3 large packets (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
3 eggs
3 cups sour cream
1 tablespoon fresh lemon juice
1 1/2 tablespon bourbon or dark rum
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
Recipe
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.
Preheat the oven to 350F. 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 and 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 open
slightly 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 remaining 2 cups of sour cream to the processor
and blend. Combine both batches in the mixing bowl and stir to blend.
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