The Cache Cheesecake Recipe
decadent, creamy and tangy. served with raspberry coulis, fresh raspberries and whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake
Method
Cheesecake Preparation
- 1
Prepare the crust
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Press this mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.
- 2
Make the filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to beat until well combined. Add sour cream, vanilla extract, lemon juice, and flour, mixing until smooth. Add the eggs one at a time, beating just until combined after each addition.
- 3
Bake the cheesecake
Pour the cream cheese mixture over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour with the door ajar to cool gradually.
- 4
Chill
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
