Cheese Cake Supreme Recipe

How to make it

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• • SET OUT 3 LARGE CONTAINERS OF PHILADELPHIA CREAM CHEESE (PREFER KRAFT) AND ALLOW TO REACH ROOM TEMPERATURE. OR, REMOVE FROM FOIL WRAPPER AND MICROWAVE EACH PACKAGE ABOUT 30 SECONDS.
• • BEAT 4 EGGS VERY SMOOTH. ADD 1-CUP SUGAR AND BEAT.
• • ADD 1 TEASPOON REAL VANILLA AND RIND (ZEST) AND JUICE OF 1 LEMON TO EGGS AND BEAT LIGHTLY.
• • BREAK UP CREAM CHEESE INTO THE BOWL OF EGGS AND BEAT VERY SMOOTH. MAY TAKE UP TO 10 MINUTES TO GET IT REALLY SMOOTH. SCRAP SIDES OCCASIONALLY.
• • POUR INTO A GRAHAM CRACKER CRUST (SEE FARTHER DOWN) AND BAKE AT 375 FOR 40 MINUTES. REMOVE AND COOL FOR “10” MINUTES. RESET OVEN TO 475 WHEN YOU REMOVE THE CAKE TO COOL.
• • AFTER 10 MINUTES SPOON ON FOLLOWING TOPPING. 1/2 PINT SOUR CREAM MIXED WITH 2 TABLESPOONS OF SUGAR AND 1/2 TABLESPOON REAL VANILLA.
• • PLACE CAKE BACK IN OVEN THAT WAS RESET TO 475 AND COOK FOR 5 MINUTES. REMOVE AND LET COOL. IT NEEDS TO SIT AT LEAST AN HOUR BEFORE RELEASING FROM PAN AND CUTTING. IF EATEN WITHOUT BEING REFRIGERATED IT IS VERY SMOOTH AND CREAMY.
• • REFRIGERATE ANY LEFTOVERS. AFTER BEING REFRIGERATED THE CHEESE CAKE CHANGES TEXTURE. IT IS JUST DIFFERENT. IT IS DELICIOUS EITHER WAY. AFTER BEING REFRIGERATED IF YOU WANT IT TO BE AIRY, LIGHT AND CREAMY LIKE WHEN IT WAS FIRST COOKED, PLACE A PIECE ON A PAPER PLATE AND MICROWAVE ABOUT 20 SECONDS. TIME IS VARIABLE TO YOUR MICROWAVE. IT IS PRETTY SINFUL WHEN REHEATED. INCREDIBLY LIGHT. THIS IS A CAKE YOU CAN SIT AND EAT BY YOURSELF
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• • CRUM CRUST:
• • 36 GRAHAM CRACKERS
• • 2 TABLESPOONS SUGAR
• • 1 CUBE (1/4) LB PLUS 1 TBSP. MELTED BUTTER.