Erins Mile High Cheesecake
From krumkake 17 years agoIngredients
- Graham cracker crust: shopping list
- 1 cup graham cracker crumbs shopping list
- 3 tablespoons butter shopping list
- 3 tablespoons sugar shopping list
- cheesecake filling: shopping list
- 2 ½ lbs (5 - 8 ounce blocks) cream cheese, softened (I don’t recommend reduced or no-fat for this one) shopping list
- 1 3/4 cups sugar shopping list
- zest of 1 lemon shopping list
- zest of 1 orange, or 1/2 teaspoon orange extract shopping list
- 1 teaspoon vanilla extract shopping list
- 3 tablespoons flour shopping list
- 5 eggs shopping list
- 2 egg yolks, whites discarded shopping list
- ½ cup sour cream shopping list
How to make it
- 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


The Rating
Reviewed by 16 people-
Cheesecake, ooooh, CHEESECAKE is my religion ;) Great recipe though in truth I've never liked cracker crumb crust much. But everything else is to die for *gasp* Got my 5 - anything less would be a sacrilege lol
danadooley in Singapore loved it
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mmmmm'mmmmm....what else can I say?? This is fabulous!! High 5!
sparow64 in Sweetwater loved it
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Five blocks of cream cheese and a rating of 5! I love a plain cheesecake, too and will be making this on Sunday! Time to go to the store to buy all that cream cheese! Thanks, Krum! Thanks for another Keeper!
annieamie in Los Angeles loved it
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