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Desserts

Double Musky Cheesecake

An easy but rich cheesecake. The key to success is keeping the oven door closed—refrain from checking on it until the next morning!

From The Double Musky Inn Cookbook

One 9-inch cakeYield
20 minPrep
1 hrCook

Ingredients

  • ·1 graham cracker crust (prepared in a springform pan)
  • ·24 oz cream cheese, room temperature
  • ·1 1/2 cups sugar
  • ·4 large eggs
  • ·2 cups sour cream
  • ·3 tbsp lemon juice
  • ·1 tbsp vanilla extract

Instructions

  1. 1

    Preheat oven to 325°F.

  2. 2

    Beat the cream cheese in a mixer bowl, gradually adding the sugar. Scrape the sides of the bowl frequently.

  3. 3

    Add the eggs one at a time, beating well after each addition.

  4. 4

    Blend in the lemon juice, vanilla, and sour cream, beating for an additional 2 minutes until completely smooth.

  5. 5

    Pour the batter into the springform pan over the graham cracker crust. Gently tap the bottom of the pan on a counter to release any trapped air.

  6. 6

    Bake in the preheated oven for 1 hour.

  7. 7

    Turn off the oven without opening the door. Let the cheesecake cool inside the closed oven overnight. Refrigerate the next morning until chilled and set.

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