Ingredients for Evelyn's Cheesecake
- 3 (8 ounce) packages cream cheese
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1/4 cup whipping cream
- 1/2 cup unsalted butter, melted
- 2 cups sugar
- 4 large eggs
- 1 tablespoon lemon juice
- 1 1/2 cups graham cracker crumbs
- 1/4 teaspoon almond extract (optional)
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How to Make Evelyn's Cheesecake
- Preheat oven to 325°F (160°C).
- In a large bowl, beat cream cheese until smooth and creamy.
- Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in vanilla extract.
- Pour batter into a greased 9-inch springform pan (or other suitable baking dish).
- Place the pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
85g
Fat
126g
Carbs
8g
