The absolutely best cheese cake

THE ABSOLUTELY BEST CHEESE CAKE

 

CRUMB SHELL – Large Springform	CRUMB SHELL – 9” Springform
2 C crushed Graham, Animal Crackers or tea biscuits* 112 gm melted butter 4 T confectioners’ sugar *2 small pkg Osem Petite Beurre tea biscuits	1 1/2  C crushed Graham or Animal Crackers or  Osem Petite Beurre tea biscuits *(1 sleeve) 75 gm melted  butter – 1 small package 2 T confectioners’ sugar
FILLING for Large Springform	FILLING for 9” Springform
4 eggs                     *32 oz /907 gm cream                                     cheese, softened 1 1/4 C sugar          1 t vanilla 1 T lemon juice     1 pint (500 ml) sour cream  *5 pkgs for NY cream cheese of 200 gm each 2 containers of sour cream	3 eggs                        *24 oz /680 gm cream                                     cheese, softened 5/6 C sugar                 1/2 t vanilla 1 1/2 t lemon juice     **12 oz /375 ml sour cream *4  pkgs  for NY cream cheese  of 7.05 oz/200 gm each. ** 1 1/2 containers
1. Combine all ingredients of the crumb shell; distribute evenly in the greased Springform pan including up the sides. Chill shell before filling with the cream cheese mixture. 2. Cream room temperature cream cheese; add the eggs, sugar, lemon juice, vanilla, and sour cream and beat thoroughly until everything is smooth and creamy. Be sure to scrape any extra cream cheese off the bottom and sides of the bowl and mix it in as well.  Pour into crumb shell. 3. Bake at 350°F/ 177° C for 70-75 minutes (25° less in the toaster oven) or until lightly browned on top, making sure to turn off oven before a crack appears in the cheese filling. Leave cake in oven with door open for 20 minutes. Cool and chill in refrigerate overnight.
*Optional - 1 can cherry, blueberry, or pineapple pie filling. Spoon pie filling into crumb shell before adding cream cheese mixture. **For marbleized cheesecake--melt 1/3-1/2 bag of chocolate chips. Swirl through cake.