Cheesecake

This is a generic, simple, and truly delicious cheesecake. Make sure all of your ingredients are at a warm room temperature before starting to ensure a silky smooth texture. Also, be warned - with all the cooling steps, this recipe can take a while. If you're serious about how it looks and allow the cake to cool as slowly as possible, it can easily take 4-5 hours. But the finished product will be so beautiful, the dishes will be done, and you'll have read a few more chapters in your current book, so it'll all be worth it.

Montana Mom’s Dynamite Cheesecake
from Molly Katzen's The Moosewood Cookbook

Crust
16 graham crackers; crushed
1/2 stick butter, melted
2 tablespoons honey
1 tablespoon flour

Filling
16 ounces cream cheese, softened to room temperature
1/3 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla
1 large lemon, juice and grated rind; yellow part only

Topping
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla

Crust: Mush up with fingers and press firmly into bottom of 9” springform pan.

Filling: Blend until smooth and creamy. Pour on top of crust and bake for 25 minutes (or until set) at 375 degrees. Cool slowly and completely. **I like to leave the cheesecake in the oven, with the heat off and the door open so it cools slowly. This will help prevent the top from cracking.

Topping: Blend. Pour on top of cooled filling and bake at 375 degrees for 5 to 8 minutes. **I also do this cooling step with the door of the oven open and the heat off for the same reason. When cool, I press plastic wrap evenly across the surface of the cake to prevent condensation in the fridge from damaging the topping.

A MUST: Cheesecake must set in refrigerator for at least 12 hours before it will be firm enough to slice well. If you get impatient and cut it before it's completely set, the top will be runny.

For Bailey’s version: substitute lemon juice and rind in filling with 1/4-1/3 cup Bailey’s, and add 1-2 Tbs. to the topping.