BEVERLY HILLS CHEESECAKE
This is the one I make most of the time, definately our favourite!! (cook time includes chill time)Top it with any thing you like, Blueberry sauce is a nice finish.
Provided by Derf2440
Categories Cheesecake
Time 9h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place oven rack in centre of oven, heat to 350 degrees.
- Coat bottom and sides of 9 inch springform pan evenly with butter, reserve.
- Cut cream cheese into 1 inch cubes, place in large mixer bowl.
- Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
- Beat in lemon rind and 1 teaspoon of the vanilla.
- Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed.
- Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
- Pour batter into reserved pan, spread top smooth.
- Gently rotate pan several quarter turns to settle batter.
- Bake until centre is just set, about 25 minutes.
- Transfer pan to wire rack away from drafts.
- Let cool undisturbed 30 minutes.
- Do not turn oven off.
- While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth.
- Gently spread sour cream mixture evenly over partially baked cake.
- (cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture.
- Return pan to oven, bake until sour cream mixture is set, about 10 minutes.
- Turn oven off.
- Let cake stand in oven with door propped open 8 inches for 30 minutes.
- Transfer pan to wire rack away from drafts.
- Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
- Remove sides of pan.
- Refrigerate cake uncovered 2 hours.
- Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours.
- Garnish with grapes before serving, if desired.
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