A simple cake recipe which is always a winner no matter what occasion. Impressive, yet easy. Let it ripen in the fridge overnight and for up to 3 days. The taste will improve tremendously. That is to say, if it survives that long.
Yield: 8 servings
Time: 90 minutes
Ingredients:
- 5 Tbsp unsalted butter, melted
- 1 1/2 cups (70 g) graham cracker crumbs
- 3/4 cups (170 g) + 2 Tbsp granulated sugar
- 1/2 tsp cinnamon powder
- 4 packages of 8 oz (225 g) each Philadelphia cream cheese
- 4 large eggs, at room temperature
- 1 cup (240 ml) heavy cream
- 2 Tbsp all-purpose flour
- 1 tsp vanilla
- juice and zest of 1 lemon
Preparation:
Preheat oven to 350° F/175° C.
In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and cinnamon. Stir in the melted butter until crumbs are clumping together and are evenly moist. Set aside. Line the bottom of a 9 inch /23 cm springform pan with parchment paper and butter sides and bottom lightly with butter. This will help the crumbs to adhere more easily. Pour graham cracker/butter mix into the springform and swirl around. Press mix to the bottom using a flat bottom cup. Bake for 8-9 minutes until the crust is slightly dark.
Beat cream cheese and the 3/4 cup (170 g) sugar in a stand mixer until smooth and creamy, about 5 minutes. Scrape the sides of the bowl and check for cheese lumps. Add the 2 tablespoon flour and mix just until combined. While beating, add one egg at a time beating just until blended. Add heavy cream, vanilla, lemon juice, and zest. Place springform over a baking sheet to avoid any spilling that might occur. Pour batter into the prepared pan and bake for 50-60 minutes. The cake will look slightly puffed on the edges and golden brown on the top. Insert a toothpick in the center. It should come out with some moist crumbs attached to it.
Let it
