Zachary Earl Smith

This recipe is for a New York kind of style cheesecake. Just my take which was inspired by Jess’s family secret recipe, which will remain secret. There really is no such thing as a cheap cheesecake, really, but this isn’t too bad on the wallet and tastes pretty darn good. I am also experimenting on other cheesecake and will upload recipes as I go.

• 1 ready made gram cracker pie crust tin
• 1, 8 ounce package of cream cheese
• 2/3 cup sour cream
• 1 tea spoon vanilla extract
• 2 eggs
• 1/2 a cup a sugar
• 2 teaspoons 100% lemon juice

Drop all ingredients into blender, blend well until it is a fine liquid you can pour into the pie tin. Preheat oven to 350, and let the cake gooo sit for a bit to let out the air bubbles out. Put it in the oven and bake 10 to 15 minutes and check on it. It is done when you can’t get the center to jiggle and/or when the edges just start to turn yellow. This can take anywhere from 12 minutes to a half hour depending on your oven. Now here is the trick to help keep the cake from splitting. When the cake is done or near done shut off the oven but leave the cake in it. Just turn it off and leave it, and let the over cool down naturally for several hours (3-5 hours depending). After that take it out and refrigerate, and keep in mind cheesecake tastes better with age. Peek flavor usually comes around day 3 after being in the fridge.

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