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chocolate wafer cookies sugar Cinnamon Ground salt butter cream cheese sugar salt eggs sour cream lemon juice - fresh bourbon vanilla butter
Viewed: 105 - Published at: 9 years agoIngredients
- 1 box chocolate wafer cookies
- 1/4 cup sugar
- 1 teaspoon cinnamon ground
- 1 pinch salt
- 6 tablespoons butter unsalted, melted
- 24 ounces cream cheese softened
- 23 cup sugar
- 1/2 teaspoon salt
- 3 large eggs
- 3 cups sour cream
- 1 tablespoon lemon juice fresh
- 1 1/2 tablespoons bourbon or dark rum
- 1 teaspoon vanilla extract
- 2 tablespoons butter unsalted, melted
Method
- 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 350F (180C).
- 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.
