Slow Cookbook Recipe No. 3
PREP TIME: 40 Min COOK TIME: 55 Min READY IN: 7 Hrs 35 Min INGREDIENTS 1 1/2 cups (125 g) graham cracker or digestive biscuit crumbs 1/4 cup ( 50 g) white sugar 1/3 cup (75 g) butter, melted 3 (8 ounce) packages (672 g) cream cheese, room temperature 4 eggs, room temperature 1 tablespoon (15 ml) vanilla extract 1 cup (200 g) white sugar 1 teaspoon (3 g) cream of tartar 1 pint (460 g) sour cream 1 teaspoon (5 ml) vanilla extract 1/2 cup (100g) white sugar DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust. Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes. Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center. Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving. Try a delicious desert wine from the Finger Lakes region of New York State. The Lamoreaux Landing Wines “2006 Riesling Ice”- An exotic, ultra-ripe wine with concentrated aromas and flavors of apricot, spiced apple, golden raisins, and honey. A well-balanced wine that is rich and luscious on the palate with a crisp, clean finish.
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