Superior Chicago-Style Cheesecake

Beautiful Chicago-Style Cheesecake!

Iv'e had this treasured recipe for over 20 years. I've kept it because it is the BEST. 

This cheesecake has a buttery crust with a rich toffee-like taste and aroma. The filling has the perfect cheesecake texture and flavor that I love. This is not the type that is topped with sour cream, so there is nothing to distract you from it's wonderful flavor. I made it this year for part of my husband's Father's Day gift - and he loved it! It is very rich, so a small slice will do.

I also love that this cheesecake is easy to put together. Unfortunately, this cheesecake was snarfed before I could take a fancy picture of it with my cherry topping. I guess I'll just have to make this again...


Chicago-Style Cheesecake Recipe:

Serves: 8-12.

CRUST:
1 c. Graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter

FILLING:
1 1/2 c. sour cream
1/2 c. sugar
2 large eggs
2 t. real vanilla extract
1/4 t. sea salt or BioSalt
1 pound cream cheese, broken into small pieces
2 T. melted butter


Method:

Blend the graham cracker crumbs, 1/4 c. sugar, and 1/4 c. melted butter in a food processor.

Line the bottom of an 8 or 9-inch ungreased spring-form pan with the crumb mixture, and press in.

Blend the 1 1/2 c. sour cream, 1/2 c. sugar, eggs, vanilla, and salt together for 1 minute in a blender of food processor.

Add the cream cheese and blend until smooth.

Pour the 2 T. melted butter through the top of the machine with the machine running.

Pour filling into crust-lined spring-form pan.

Bake in the lower third of a 325 degree oven for 45 minutes. The center will still be jiggly.

When baking is finished, remove the cheesecake from the oven, and turn the oven to broil.

Broil the cheesecake just until the top begins to show attractive brown spots. Watch carefully!

Chill cheesecake 4 hours, to overnight before slicing into.

Top with your favorite topping.


For a delicious, fast cheesecake topping, this is what I do:

1.  Open a can of sour cherry pie filling. Transfer to a small bowl.
2.  Add 1 to 2 drops stevia glycerite to bring up the sweetness a touch, without additional sugar.
3.  Add 1/2 almond extract. Mix well and chill until serving time.


Note: This recipe is begging to be made low-carb and sugar-free! We have just about perfected a gluten-free, low-carb "graham cracker" crust. A sugar-free filling is sure to follow... Stay tuned!


Photos of the process:

Press in the crumb crust.

Process the cheesecake filling.

Add melted butter to the cheesecake filling last.

Process filling until creamy.

Pour cheesecake filling into crust lined pans.

The cheesecake has been baked and is now ready for broiling.

The finished cheesecake after broiling.

Enjoy,

Leila.