Holiday Cheesecake

This is our family’s favorite cheesecake. The recipe came from my cousin Marilyn in New Jersey. My mom bakes it for every Christmas Eve gathering, most Easter holidays and for some birthday celebrations. It is dense, rich and delicious. It can be left plain or topped with strawberries, raspberries, blackberries or blueberries. My mother loves it topped with drained crushed pineapple.

Holiday Cheesecake
3 (8 oz.) pkgs. full fat cream cheese, softened
1-1/2 c. sugar
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 pint (16 oz.) sour cream
1 c. heavy cream
5 large eggs

Preheat oven to 350 degrees. Grease a 9-inch springform pan. Wrap the bottom of the pan with foil to prevent leakage in the oven. In a mixing bowl beat cream cheese and sugar together until creamy. Add cornstarch, lemon juice and extracts. Mix well. Add sour cream and mix. Add heavy cream and mix. Add eggs one at a time until just mixed. Do not over beat or the cheesecake will crack when baked. Pour mixture into prepared pan. Bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven for 1 additional hour. Do not open the oven door. Remove cooked cheesecake from the oven and onto a rack and immediately run a knife around the edges to prevent cracking. Do not remove springform. Let cool completely. Wrap in foil and refrigerate overnight before serving. Serves 12.

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This entry was posted in Cakes, Christmas, Desserts, Easter, Thanksgiving. Bookmark the permalink.

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