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Ricks Cheesecake
Ricks Cheesecake
Ricks Cheesecake
Crust:
7 oz graham crackers (about 1 1/2 sleeves in the box)
1/2 stick butter
1/4 cup sugar
Filling:
4- 8 oz pkgs cream cheese (at room temp)
2 cups sugar
1 tbl flour
1/2 tsp lemon peel
1 tbl lemon juice (about 1/2 lemon)
1 tsp vanilla
4 whole eggs
2 egg yolks
1/2 cup whipping cream
Topping:
16 ounces sour cream
1/4 cup powdered sugar (more if you like it sweeter)
DIRECTIONS
1.
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each
15.
Add the whipping cream last and again mix very well until it is
fluffy and completely blended.
16.
17.
Bake 5 minutes at 400 degrees F, then at 250 degrees F for 1
hour (approx). It usually takes mine an hour and 40 minutes in a 10"
pan.
18.
19.
After the cake has completely cooled mix the sour cream and
powdered sugar.
20.
Spread over cake.
21.
This works best if you make the cake the day before you want to
serve it.
22.
This allows the topping to set well. You have to let it set up in
the frig for at least several hours before serving or the topping will be
runny.
23.
Cake freezes well but do not top it if you are going to freeze it.