The Brick Tavern Inn


Presented by The Brick Tavern Inn


For the crust:

• 10 oz. graham cracker crumbs
• 1 cup sugar
• 6 oz. melted butter

For the cheesecake filling:

• 2 1/4 lb. softened cream cheese
• 2 cups sugar
• 1 1/2 cups sour cream
• 1 1/2 tsp. vanilla
• 6 eggs


Mix all crust ingredients by hand in a mixing bowl, press into a 10-inch springform pan and bake at 350°F for 15 minutes. Remove from the oven and set aside

Using a KitchenAid or other stand mixer, blend the cream cheese and sugar until mixture is fluffy and sugar is fully incorporated. Add the sour cream and vanilla; mix one minute until smooth. Add the eggs one at a time while mixing continuously until blended. Scrape the sides of the bowl and the beaters and stir to ensure the batter is mixed evenly. Pour the cheesecake filling into the pre-baked crust and set pan in a water bath. Bake at 300°F until batter is set and slightly browned on the edges, about 50 to 55 minutes. Cool completely (and preferably chill) before cutting. If desired, plated slices may be drizzled with caramel, chocolate, or raspberry sauce.

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As seen in the Winter/Spring 2017 Issue

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