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Friday, January 11, 2013

Bex Deluxe Cheesecake

The reason this is my favorite cheesecake is because it calls for almond extract instead of lemon juice.  It's such a warm, subtle flavor--I feel like lemon overpowers other cheesecakes I've tried.  And I always prefer a Nilla wafer crust over a graham cracker one.

Bonus: it feeds a CROWD.  You can easily slice it into 16 or even 20 pieces.

1 box of Nilla Wafers, pulsed in the food processor to a fine crumb
Add one half cup melted butter (+ a pinch of salt) and mix till moist
Grease your springform pan with butter or shortening, then press
the crust into the bottom and slightly up the sides of the pan
You can use a hand mixer or your industrial mixer.  I like to to add
the eggs one at a time while the dough hook on my Bosch is still
spinning.  Because I live on the edge of culinary DANGER, yo . . .
Notice it's not completely smooth--a hand mixer
(or not the dough hook) will beat it much more
smoothly . . . but it was still delightful.
Ready for the oven.  YOU MUST SET THE TIMER so you won't
forget to turn the heat down after 12 minutes.  I have learned
this lesson the hard way, alas.

And here it is.  I hope you enjoy it as much as I do!

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