Erins Mile High Cheesecake Recipe

How to make it

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• For crust:
• Butter the bottom and sides of a 9” springform pan.
• In a mixing bowl, combine graham crumbs, butter and sugar – mix well.
• Press crumbs into bottom and halfway up sides of pan and bake at 375 until golden, about 8 minutes.
• Set aside to cool while you prepare the cheesecake filling.
• NOTE: If you haven't invested in a pestle yet, go out and get yourself one...pressing crusts into pans/muffin tins is SO MUCH easier with that little tool!
• For cheesecake filling:
• Preheat oven to 500 degrees.
• In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests, and vanilla - beat until light and creamy.
• Add the flour, then the eggs and the additional yolks, one at a time, mixing well after each addition.
• Add the sour cream and mix until smooth.
• Pour mixture into prepared pan and bake for 12 minutes at 500. Reduce oven temp to 200 and bake for 1 hour.
• DON'T PANIC when you see how brown the top of the cheesecake becomes...this is what it SHOULD do.
• Turn off the oven and open the oven door - allow cheesecake to cool in the oven for an hour before transferring the pan to a cooking rack to cool completely before refrigerating.
• It is best if refrigerated overnight or at least 10 hours.
• Serve plain or with a strawberry sauce.
• Optional Strawberry Sauce:
• 2 pints fresh strawberries, stem removed, fruit chopped into large chunks
• 3/4 cup sugar
• 1 cup water
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely graeted orange zest
• 2 tablespoons Grand Marnier liqueur
• In a saucepan, combine strawberries, sugar, water, and zest; cook until strawberries are soft and liquid is thickened, about 10 minutes.
• Stir in the liqueur and cook 1 more minute.
• Serve chilled or at room temperature

Crust patted into pan (pestle makes it a snap!)   Close

Ready for the oven - fills the pan to the top!   Close