Unlike any other cheesecake, this extra cheesy cheesecake has a cracking crust. With every bite you will get that extra crunch along with the sour creamy frosting. This recipe is actually an American twist with a little European dash of crust. The cheesecake is made of sour cream for the frosting which helps in making the tart way crunchy that you can imagine.
- 1/2-inch pat of butter, plus 2 tablespoons
- 8 cracker squares
- 1 1/4 cups plus 3 tablespoons sugar
- 1 lemon
- 3 cups (three 8-ounce packages) cream cheese, room temperature
- 5 eggs, room temperature
- 1 cup heavy cream
- 1/4 cup milk
- 1 vanilla bean, split lengthwise and seeds removed, or 1 tablespoon vanilla extract
- 1 cup sour cream
- 2 tablespoons confectioners’ sugar
Set the oven to preheat to 325 degree F. Take the cake moulder and grease it well with butter. While baking, greasing plays a very crucial role. A proper greasing will give your cake a nice finishing touch. For this cake you could take a 10 inch cake molding pan. While the oven is getting heated, throw some crackers in a plastic bag and then hit it hard. Get all the crackers crushed. Then pour them out in a bowl. In the crackers bowl, add 2 teaspoon of melted butter and a teaspoon of sugar. Mix it all well.
Then, start molding the cake molder with the crushed crackers mixture. Make sure you stick it to the side as well. Pack them back with the help of a flat spoon so that the crushed crackers stick to the butter well. Then zest the lemon.
Now take another bowl. In that add, the cream and lemon zest and blend them together all well. See to it that the cream turns out to be smooth. Avoid leaving lumps because then they will appear on the cheesecake cake as well. While mixing, keep on adding 1 1/4th cup of sugar. Also keep adding egg to this mixture. Now majority of us, tend to use electric mixers for such thing. So even if you are using it, make sure that you keep its speed on medium low and occasionally stir the sided content.
Start adding the thick cream to the mixture and then keep adding the milk to it. Also add vanilla and keep stirring. Once all this is done, pour this mixture in the cake molder and set it to bake for an hour. After pouring the mixture, tap the mold on the table so that it evenly spreads. Let it cool, preferably overnight. Then, with a help of a knife, run it around the perimeter. Cover this almost cheesecake with a plastic wrap. Then place a flat plate over the mold. Heat the oven. Place the cheesecake cake on the burner and keep it moving. Then hold the flat plate against the mold and in one moment, flip it over. Remove the plastic wrap.
In other bowl, take sour cream and sugar and mix it well. Add this on the cake. Spread it evenly. And there you are ready with the crunchy cheesecake cake.