Family’s favorite cheese cake
We have been making this cheese cake for over 20 years. It can’t last more than 2 days in our house! Make sure you chill it for 3 hours before you serve it. It will be worth the wait😋
Family’s favorite cheese cake
We have been making this cheese cake for over 20 years. It can’t last more than 2 days in our house! Make sure you chill it for 3 hours before you serve it. It will be worth the wait😋
Cooking Instructions
- 1
Preheat oven to 325F.
- 2
Crush graham crackers. (It’s easy to crush them by putting the crackers in a ziplock bag and smashing them with a rolling pin)
- 3
Spray oil into the pie pan. Mix all the ingredients for the crust. Press the crust hard into the pie pan. Rest it in the fridge for 30 minutes.
- 4
Start mixing the cream cheese with an electric mixer. Once it gets silky smooth, add the sugar and salt, then the eggs and vanilla essence. The last ingredient is the lemon.
- 5
Pour the filling into the pie pan and bake it for 30 minutes. The baked surface should not be wet or burnt. (After baking the bottom filling, reheat the oven at 325F for the top filling‘s bake.)
- 6
Allow it to cool at room temperature first, then refrigerate for 30 minutes. Ensure that the bottom filling is well chilled; otherwise, spreading the top filling will be difficult.
- 7
While it’s chilling, make the top filling.
- 8
Mix all the ingredients for the top filling with spatula. Pour it on top of the bottom filling.
- 9
Bake it for additional 20 minutes.
- 10
Let it chill for at least 3 hours before you serve and enjoy🎉
Cooksnaps
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