Pretty darn easy cheesecake that you make using a food processor. Created this from a variety of recipes I found online, together with some really good tips for making a cheesecake without cracks.
Easy Awesome Food Processor Cheesecake
Pretty darn easy way to make an awesome-tasting cheesecake. Yummy stuff.
Ingredients
- Crust:
- 30 squares 4-section squares graham crackers
- 1/2 tsp ground cinnamon
- 1 stick butter melted
- Filling:
- 2 8 oz blocks cream cheese softened
- 1 cup sugar
- 2 Tbsp flour
- 3 eggs
- 1 pint sour cream or Greek yogurt or 1 c of each
- lemon zest from 1/2 lemon
- 2 Tbsp lemon juice or 1 tsp lemon extract
- 1 tsp vanillla
- 1/2 tsp rum extract
- 1/4 tsp salt
- 8- inch greased spring form pan
Instructions
- Preheat oven to 325 degrees.
- Put all crackers and cinnamon in food processor and pulse until finely ground.
- While food processor is running, slowly add melted butter until completely moistened. (You may need to scrape the bowl a couple of times to get this done evenly.)
- Butter bottom and sides of your 8-inch spring form pan, then press graham crumb mixture evenly on the bottom and up the sides. (A flat-bottomed glass or metal measuring cup is good to use to evenly press down the bottom and sides.)
- Put in the oven for 5 minutes to set, then remove and let cool completely while making filling.
- Clean out food processor and completely blend cream cheese and sugar together.
- Add eggs and flour to cream cheese mixture and blend well.
- Add remaining ingredients and blend again.
- Pour filling into prepared and completely cooled graham crust.
- Using two sheets of heavy-duty foil, form around the bottom and up the sides of the spring form pan.
- Place the foil-wrapped spring form in a large lasagna pan and fill the pan with boiling water going up about halfway up the foil-wrapped spring form.
- Place everything in the oven and cook for 45 minutes and then check for doneness. Your cheesecake will be done when you jiggle the pan and just the 3 inches or so in the center still look jiggly. (The cake will finish cooking after you turn off the oven.) If not done after 45 minutes, check every 15 minutes for doneness.
- When done, leave cake in the oven for 60 minutes with the oven door slightly propped open with a wooden spoon (or anything else you want to use).
- After 60 minutes, remove the cake from the oven and remove from lasagna pan bath. Let cool completely for 3-4 hours on rack.
- Refrigerate in the spring form pan for a minimum of 4 hours or overnight LIGHTLY covered (cloth is best). You don't want moisture to form on the cake top.
- Remove spring form pan sides and transfer to plate.
- Serve with your favorite topping.
0 comments on “Easy Awesome Food Processor Cheesecake”Add yours →