Ingredients for Jjs Cheesecake
- Philadelphia Cream Cheese
- Eggs
- Sugar
- Real Vanilla
- Lemon, Juice And Zest Of
- Sour Cream
- Graham Crackers
- Butter
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How to Make Jjs Cheesecake
- **Make the Graham Cracker Crust:** Combine 36 graham crackers (crushed), 2 tablespoons of sugar, and 10 tablespoons (1/4 cup + 2 tablespoons) of melted butter. Mix well. Press mixture into the bottom of a 9-inch springform pan, gently pressing up the sides.
- **Prepare the Cream Cheese Filling:** Allow three 8-ounce packages of Philadelphia cream cheese to reach room temperature. In a large bowl, beat 4 large eggs until smooth. Add 1 cup of granulated sugar and beat until combined. Add 1 teaspoon of real vanilla extract, the zest and juice of 1 lemon, and mix lightly.
- **Combine and Mix:** Gently break up the softened cream cheese into the egg mixture. Beat with an electric mixer until completely smooth and creamy (this may take up to 20 minutes).
- **Bake the Cheesecake:** Pour the cream cheese mixture into the prepared crust. Bake in a preheated oven at 375°F (190°C) for 40 minutes on the middle rack.
- **Sour Cream Topping:** While the cheesecake is baking, prepare the topping by mixing 1 pint of sour cream, 2 tablespoons of sugar, and 1/2 tablespoon of vanilla extract.
- **Finishing Touches:** Increase oven temperature to 475°F (246°C). After 40 minutes, remove the cheesecake and let cool for 10 minutes. Line a lower oven rack with foil to prevent spills. Gently spoon the sour cream topping evenly over the cheesecake, spreading carefully from the edges to the center.
- **Final Baking:** Return the cheesecake to the oven (475°F) and bake for 5 minutes. Remove from the oven and let cool completely before refrigerating for at least 4 hours, or preferably overnight.
- **Chill and Serve:** Once fully chilled, carefully release the cheesecake from the springform pan. Slice and serve. Reheat leftover slices in the microwave for 16 seconds to refresh.
Nutrition Information (Approximate per serving)
Sodium
164 g
Sugar
1337g
Fat
947g
Carbs
159g
