I feel like calling it “Old fashion” it is to show how many years I am doing this recipe! Since 2002! 🫠And still can’t get enough of baking it again and again! A decadent recipe that I wouldn’t change for nothing. It is for me the best cheesecake recipe ! I wont hide that i just wanted to represent the one from the Cheesecake factory restaurant! A very famous restaurant that I wish I could be able to represent each and every one of their dishes in kosher version, so much they are so tempting! The cheesecake is one of my first ever “Wow” that I screamed out when i first arrived to California! From the “chocolate eclair from Paris, to this enticing and so high piece of goodness! I got so excited! I went and buy my first ever 10” springform pan, and the rest is history! By rhe way if you don’t have a springform, more details come down below! Allez C’est parti!
For 10 slices
For the crust
2 cups of pecans 250 g.
16 sheet of graham crackers 300g
¼ cup of sugar 50g
1 tsp cinnamon 7g
2 Tbsp melted butter. 30g
Switch in your oven at 350F 180C
Place the pecan in a baking pan and toss them for about 10-12 minutes. Then let them slightly cool down and transfer them into your blender and blend until very thin powder. Pour the pecans powder into a bowl and set aside. Take the grahams and crumbs them along with the cinnamon sugar and butter. Once it’s done, mix it along with the pecan powder and spread the crust into your springform (If you don’t have one so placed a 10″ inch ring with sime aluminum paper that you cover with parchment papar just after! Very simole you take a pice of aluminum tgat is the lenght you need, close it in a open circle amd once you have it ready to place it into the pan, first take a parchment paper the same lenght enought to civer the all circle with. Just wet the parchment and wringle it befor. Built then your crust into it.) Spread evenly from the bottom and toward the side as well.
Bake for 10 minutes at 350F 180 CÂ
Remove and set aside.
For the batter you’ll need
2.5-pound cream cheese 1.5kg
1 ¾ cup sugar 350g
¾ cup sour cream 185g
1 tsp vanilla extract
5 egg and 2 yolks
3 tbsp flour. Pass the flour through a sieve prior. 45g
In the bowl of your mixer whisk together cream cheese sugar until combined. Add the sour cream and continue on whisking Mix until super creamy and sugar completely dissolve Then add the eggs and yolk.
Incorporate them one at the time into the batter.
Scrape down the bowl mixing until all ingredients are combined. Pour the batter into the crust.
Place the rack of your oven at the middle position and place an oven safe bowl with boiling water on the lower rack of the oven. Place the cheesecake on the middle rack and bake at 350F 180C for 20 minutes. Then lower the temperature to 300F 150C for 40 minutes or until the cake’s edge is set but the center is still wobbly. Turn the oven off but leave the door closed and allow the cake to rest for an additional hour in the oven. Remove from the oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it’s MUCH easier to cut if you’ve chilled it overnight. You can as well freeze it! Just pull a slice out few minutes before serving! A nice drizzle if cherry sauce will bring the little final touch to perfection! Serve it with some fresh berries or like me some caramel sauce or even a drizzle of chocolate can be nice! Enjoy! One of my favorite cakes since I have been in America! Bonne cuisine à tous!!!
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