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Lion House Cheesecake

Lion House Cheesecake
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This is a wonderful recipe I have made many times. You definitely want to use a spring form pan. I have used both a 9 and a 10 inch. The 9 works a bit better, the cheesecake obviously ends up thicker. I know Wal mart usually carries a package of three spring form pans for under $10. Worth the investment. You can add what ever topping you like to this…canned pie filling in cherry, raspberry, or blueberry works nicely. And of course a bit of whip cream is a nice touch. This cheesecake is better if it’s been refrigerated for about 2 days. Seriously. Two or three days. Once I made it in a rush just a couple of hours before a dinner party….boy was that a mistake. It didn’t taste remotely the same as it does when it’s had a chance to chill out for a long time. It would be great to make it a few days before Thanksgiving. That equals less stress for you on the turkey day any way you look at it!
On a shopping note to those near a Smiths grocery store. They have had cream cheese and sour cream on sale for the last couple of weeks for 88 cents. You need both of them for this recipe. It would be a great time to stock up for your holiday baking
Lion House Cheesecake
Crust:
  • 1 1/2 C graham cracker crumbs rolled fine
  • 3 T sugar
  • 6 T melted butter
  • 1 t cinnamon

Filling:

  • 3   8 oz packages cream cheese softened
  • 1 C sugar
  • 3 eggs
  • 1 t vanilla

Topping:

  • 1 pint sour cream
  •  3 T sugar
  • 1/2 t vanilla
1. Mix the ingredients for the crust together and press along the bottom and about 1 inch up the sides of a 9 inch spring form pan. Use a small measuring cup to press the crumbs into the side of the pan.
2. In a mixing bowl beat the cream cheese until very smooth. Add the sugar 1/4 at a time, mixing well between.
3. Add the eggs one at a time, mixing well in between. Add the vanilla and mix thoroughly.
 4. Pour the cream cheese mixture into the crust.
5. Bake at 300 for about 1 hour and 15 minutes. You want it to be almost done before you put the sour cream topping on. Stick a knife into the center, and be sure it comes out almost clean.
6. Mix the ingredients for the topping together.
7. Spread  the sour cream mixture on the top of the cheesecake and bake for another 15 minutes. Check it with a knife as well. It should come out clean this time.
8. Let it cool on a wire rack. Refrigerate overnight, at least. Two or three days of chilling out in the fridge makes it taste even better.
Just a word about cracking. Yep. Cracking down the middle of your cheesecake. I have not mastered this problem. If you notice….there are no pictures of the entire cheese cake because, yes….there was a crack down the middle. However it still tastes DEVINE, and if you put some yummy pie filling over the top, no one will ever know. Unless you have a food blog and you post about how your cheesecake has a crack. As soon as I find a solution to this problem…I will let you know. Until then, break out the cherries baby. 
I have received a great tip since I posted this recipe. Apparently putting a pan of water on the rack just below your cheesecake will prevent it from cracking. Can’t wait to try it. Thanks for the tip!
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7 Comments

  1. 1
    November 13, 2009 at 6:09 am

    Hi, I just came across your blog through another link…what I do for my cheesecakes, is add a pan of water to the oven rack below the cheesecake rack (instead of wrapping the cheesecake in foil, then setting it in water). The heat/steam will help prevent cracks. I Love cheesecake (recently made Tyler Florence's Ulitamate one for my 12 yr old Bday)

  2. 2
    November 14, 2009 at 2:26 pm

    I love cheesecake but can't make it until we get our oven but in. Your photos make me so hungry.

    Happy Saturday Sharefest

  3. 3
    November 14, 2009 at 5:25 pm

    Thanks for stopping by my blog today – I came over here and of course you have my all time favorite dessert up!
    I don't eat cake – but I love cheesecake and make a variety. I also use the pan of water on the rack below trick – it is so much easier. I love your recipe (especially since there is no lemon juice in it -yuck) and can't wait to try it.
    So glad Saturday Sharefest brought us together!

  4. 4
    November 15, 2009 at 6:31 pm

    Looks like a yummy cheesecake! I love it, and will try it for sure!

    Just stopped by from SITS to say hi; hope you'll do the same.

  5. 5
    April 29, 2010 at 9:59 pm

    How does it turn out if I don't use a spring form pan? We don't have one, and (I'm 16) I hate asking my parents to buy me stuff like that. I don't even really get how to use one, or waht the big deal is about them. could you enlighten me?

  6. 6
    May 1, 2010 at 4:27 am

    Corazon,
    The spring form pan will hold a lot more batter than just a regular pie plate. Also, the edges of a spring form pan can be taken off after the cheesecake has cooled. It makes the cheesecake look pretty and is super easy to cut.
    You could try this recipe in a 9×13 pan..it would most likely work out. You just wouldn't have the typical cheesecake look.
    Let me know if you try it. I'd love to know how it turns out. Good Luck and good for you to have such an interest in cooking at such a young age!
    ~Jamie

  7. 7
    Anonymous
    February 14, 2012 at 1:49 am

    I'm making this is right now for Valentines, and the topping is not baking. It's been in for at least 45 minutes and is still runny. :(

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