ENJOY

My best friend, Andrew, dubbed my cheesecake "orgasmic". I think it's pretty damn close.
It was a staple in my baking business and since I'm on a recipe roll.......


VICTORIA’S ORGASMIC CHEESECAKE

Preheat oven to 375
INGREDIENTS:
Crust:
1/2 C. sugar
1 sick of butter
1 C. flour
2 t. cinnamon
1 C. walnuts or pecans

Filling:
1 1/2 lbs. Cream cheese
1 C. sugar
3 eggs
1/2 t. vanilla

Topping:
1 pint sour cream
2 T. sugar
a dash of vanilla


Combine all crust ingredients in a food processor and pulse until combined. Press into a 9” springform pan. Evenly cover the bottom and halfway up the sides.

Cream the cream cheese, vanilla, and sugar together. ( I always start with the cream cheese and beat it for a few seconds so it is smooth.) When fully blended it will be creamy. Pour over crust and bake for about 40 min. The cake is done when the center jiggles like firm Jell-O. Remove from oven.

TURN OVEN TEMP UP TO 500
Mix sour cream, sugar, and vanilla until creamy. Pour over slightly cooled cheesecake. Put in oven for 5 min. to let the topping set. After the cake is cool refridgerate for at least 6 hours before serving.

This cheesecake was a hit in our “Moonstone Baking” business. It is creamy (not at all like a NY style cheesecake) with a crunchy nut crust. In the Fall try laying sliced pears in the bottom before pouring in the filling. Autumn Cheesecake….YUM!! Enjoy!