April 19, 2011

Best Cheesecake Ever!

Whenever I need a cheesecake, I rely on this one that I found  in 2001. It's rich, cheesy and creamy... perfect if you want a plain cheesecake that can be topped with fruit.  

Apparently, this recipe was served at the Old Original Bookbinder's Restaurant in Philadelphia, which was the oldest seafood restaurant in the city. The restaurant began as an oyster saloon in 1865 by Dutch immigrant, Samuel Bookbinder. The restaurant filed Chapter 11 in 2006 and has since closed, but another restaurant continues operation today in Richmond, VA.

I adapted this recipe slightly in the amount of graham cracker crumbs I use. The original recipe calls for 2 tablespoons to be sprinkled over the bottom of a 9-inch springform pan. That amount doesn't begin to cover the bottom of the pan, so I use the crumbs of five whole graham crackers.  

If you've never made a cheesecake, don't be intimidated. I think it's easier to make than a cake. Try this recipe and your family and friends will think you're amazing!


Best Cheesecake Ever! 
5 whole graham crackers (processed to make crumbs)
4 (8 oz) packages cream cheese, softened
1 cup white sugar
4 eggs
1 tsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp lemon zest

Sprinkle the bottom of a lightly greased 9-inch springform pan with the graham cracker crumbs. Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract, and lemon rind. Pour batter into the pan and bake in a preheated 325F oven for 50 minutes or until cake is set in the center. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving. Top with fruit of your choice.


14 comments:

  1. Karen has been on hiatus but is roaring back with a fantastic cheesecake!!!! I like it.

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  2. This looks very creamy, and I argee, you have to have plenty of crust. Beautiful with the fruit on top. How is your garden growing this year?

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  3. wow, this is amazing good, don't need to separate eggs like what i did for cotton cheesecake, sound easy and fast, i must try this one day. By the way, do we need to bake this in water bath? Thanks for sharing.

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  4. Looks great, going to have to try it!

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  5. Well it most certainly "looks" like the best cheesecake. Beautiful photo. I've only made one cheesecake in my life and the recipe was just fine, nothing earth shattering. I'm very glad to have this one. Thanks for posting it Karen.

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  6. This looks scrumptious - and sounds easy enough to get me past that baking problem I have. :) That photo is just exquisite! I'd love to know your shooting secrets.

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  7. Seriously? That's all there is to it with cheesecake? I always was intimidated but now I think I might have to give it a go! It looks/sounds delicious :-)

    We ended up picking up some ricotta the other day & at the checkout I was like oh man Karen just posted how to make our own & I didn't even think about it until it was too late! Next time!

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  8. Ohhh Karen I belive, looks great and very creamy, hummm can i take the recipe??

    kisses and thank you for sharing!!

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  9. Cheesecake is my FAVORITE and since this one is THE BEST, I'm gonna have to try it. Maybe for dessert at Easter.

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  10. Simple perfection. This is the classic pearl necklace of desserts. Beautiful! Thanks for sharing!

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  11. I love it, it sounds delicious. And yeah, I can't imagine just using that teeny tiny amount of graham cracker! Looks perfect your way :D

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  12. Mmm I love cheesecake and am always looking to try new recipes. This one looks absolutely delicious!

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  13. Weird amount of crackers for the crust. But what else a good cook to do? Add some more. :) That cheese cake looks so creamy, now I want to make one.

    Have a blessed day!

    Mely

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  14. Yum!
    The photo is gorgeous.

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