Super Double-Cream Cheesecake
Submitted by pamela77
Ultra-rich New York-style cheesecake with a chocolate cookie crust, three cups of sour cream, and a splash of bourbon. Silky, dense, and crack-free thanks to a slow oven cool-down.
YIELD
10 servingsPREP
30 minCOOK
45 minREADY
1 hrsThis is not a diet cheesecake. This is the cheesecake you make when you want people to close their eyes after the first bite.
Twenty-four ounces of cream cheese and three full cups of sour cream create a filling so dense and silky it barely needs a fork. A splash of bourbon (or dark rum) and fresh lemon juice cut through the richness just enough to keep you reaching for another slice. The chocolate wafer crust with cinnamon adds a dark, spiced crunch underneath.
The secret to a crack-free top? Turn off the oven after baking and let the cake rest inside with the door propped open for a full hour. Patience pays off here.
Kitchen Tips
- Soften the cream cheese completely before blending. Cold cream cheese leaves lumps that no amount of processing will fix.
- Let the cheesecake chill for at least 8 hours, overnight is better. It needs time to set properly.
- Prop the oven door open with a wooden spoon during the cool-down to let steam escape gradually.
- A hot, dry knife gives the cleanest slices. Wipe the blade between each cut.
Ingredients
Directions
MAKE THE CRUST: In a food processor or blender, grind the cookies into moderately fine textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend.
Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9-inch springform pan.
PREPARE THE CHEESECAKE FILLING: Preheat the oven to 350℉ (180℃).
In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary.
Add the sour cream (see note), lemon juice, bourbon, vanilla, butter, and blend. Pour the filling into the cookie crumb shell and bake in the middle of the oven for 45 minutes.
Turn off the oven, prop the oven door slightly open and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours.
Note: If the container of the food processor is not large enough, add only 1 cup of sour cream.
Pour about half the mixture into a mixing bowl; add the reamining 2 cups of sour cream to the processor and blend. Combine both batches in the mixing bowl and stir to blend.
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