Birthday Cheesecake

I received the Joy of Cooking for Christmas and am finally testing a recipe out of this highly acclaimed cookbook. I'm hoping this will be my go-to book, unlike the others collecting dust on my shelf.

Happy Birthday, again, Jason!



The Joy of Cooking is celebrating their 75th anniversary for a reason. The cheesecake was wonderful - no cracks, creamy texture - just simple and classic. Enjoy.

Cheesecake Cockaigne
12 to 16 servings

Crumb Crust:
1 1/2 cups fine graham cracker, vanilla or chocolate wafer, or gingersnap crumbs
1/4 to 1/2 cup sugar, depending on sweetness of the cookies
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon ground cinnamon*
Bake for 10 mins at 350 degrees F

1 1b (3 - 8oz packages) cream cheese
1 cup sugar
1 teaspoon vanilla or 1/4 teaspoon almond extract
3 large eggs

Topping:
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt

Make sure all ingredients are at room temperature (70 degrees F)
1. Preheat oven to 300 degrees F
2. In a medium bowl beat cream cheese until creamy, about 30 seconds
3. Gradually beat in sugar and vanilla extract
4. Beat in one egg at a time just until incorporated, scraping the sides of the bowl
5. Scrape batter into the crust and smooth the top. Place on a cookie sheet
6. Bake until center just barely jiggles when pan is tapped, 45 - 55 minutes
7. Cool in the pan on a rack for at least 1 hour
8. Spread topping over the cake
9. Cool cake in the pan completely before unmolding. Cover and refrigerate for at least 3 hours, preferably 24 hours before serving.

Serve with strawberries*

*Optional