Recipe

Cheese Cake Supreme Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year, 8 months ago I have been making this since I was 15. Reposted with step by step pics by request. Hope you enjoy the pics and recipe. JJ Prep:27m Cook:47m Servings:12	Thegoldmine
	easy fun and great tasting

Picture Perfect

Ingredients

Love lemons

Need the zest

Use this side

Zested

Knock zest off

OK, zee zest

Zee juice

Ready to mix

Mixing away

Ready to crumb

6 mil zip lock bag

Perfect rolling pin

Close up

Make the side

Pack the side

Ready for mix

Crumbs for the toppi

Mix is poured in

Cooked!

Cooled, ready for to

Toppind is loaded

Topping spread out

Final cook

Released!

A slice is stolen

Found it!

A luscious bite

A pair in love

Just good stuff

Add Photos

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Fans

mystic_riv

mintymommy

sunny

m2googee

marky90

flo1

momo_55gra

shirleyoma

sweetwords

liezel

magali777

ahmed1

Ingredients

• 3 large Philadelphia Cream Cheese (8 oz packs)

• 4 eggs

• 1 cup and 4 tbsp. sugar

• 1 tsp and 1/2 tbsp. real vanilla

• Zest and juice of one fresh lemon

• 36 graham crackers (18 full crackers broken in half)

• 1 cube and 3 tbsp melted butter

• 1/2 pint sour cream

• 1 SPRING FORM PAN (9 inch)

Directions

• 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

•

• CRUM CRUST:

• 36 GRAHAM CRACKERS

• 2 TABLESPOONS SUGAR

• 1 CUBE (1/4) LB PLUS 1 TBSP. MELTED BUTTER.

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Comments

mystic_river1 1 year, 8 months ago said:
How could you not get a 5 John John..please send 1 to 6 pieces in an e-mail. Thanks!Joymarie

linebb956 1 year, 8 months ago said:
Last week in San Antonio I had the best piece of rasberry cheese cake... Now I am on a cheesecake rush! Great recipe... Thanks.

linebb956 1 year, 8 months ago said:
BTW... love the rolling pin.. that full or empty? LOL

thegoldminer 1 year, 8 months ago said:
It is full, now the other bottle that you don't see, well......... gulp. Oops. JJ

thegoldminer 1 year, 8 months ago said:
Thanks for the "5" Joy. JJ

wynnebaer 1 year, 8 months ago said:
Great instrution....I have a rolling pin just like that...Okay, used to....:)

ahmed1 1 year, 8 months ago said:
OMG!! Here you go man!! Wonderfull posting.Proffetional pictures!!

liezel 1 year, 8 months ago said:
Great recipe JJ! And your pics are out of this world! Thanks for sharing. Bookmarking this one

dee 1 year, 8 months ago said:
I love this! Ya just kept the recipe simple. Love it. Many Thanks for the posting! I see many of us shop at the same cook-shop for our rolling pins.

magali777 1 year, 8 months ago said:
This is an exellent post, great recipe and great pictures, thank you!
magali

shirleyoma 1 year, 8 months ago said:
Ahhhhhhh I had forgotten this recipe, one of my favorites! Brings back memories! My first Cheesecake for our Church Potluck!
Great post and worth a big 5
hugsssss

jett2whit 1 year, 8 months ago said:
How yummy this looks! Great job JJ!! Thanks for sharing such a wonderful recipe.
jett

sweetwords 1 year, 8 months ago said:
I made this last night, and it is FINE! I cheated, though - I halved the filling, put it in a Keebler crust and baked it at 325 for about 35 minutes. Not quite as luscious as your photos!

lunasea 1 year, 7 months ago said:
Looks really good, JJ - as always you provide a wonderful visual presentation. Thank you! ~Vickie

momo_55grandma 1 year, 5 months ago said:
This sounds very delicious. Im going to try it sometime Im sure all of my children and grandchildren will love the recipe. It sounds sooooo easy to make and boy does it sound yummmmmmmy!!!~momo

mintymommybee 1 year, 4 months ago said:
Ooh, thanks for that re-heating hint ... I never thought of it as I always just sneak eat the leftover cheesecake hiding behind the refridgerator door. But try to eat as much as I can when i's fresh as the texture IS more luscious then ... now maybe I won't have to be such a selfish glutton over it, knowing I can relax and enjoy a microwaved creamy dream later on too;)

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