I know everyone has been holding their breath with anticipation waiting to hear how the cheesecake finally turned out after approximately two and one half hours of baking. You will notice this post lacks any photo evidence of baking. The final presentation was not very pretty, but the taste was wonderful. I actually tried something a little different this time for my cheesecake. Instead of 32 oz. of cream cheese I substituted mascarpone cheese for 8 oz. of the cream cheese. The recipe I used has been adapted from Joy of Cooking, a must have for any cook or baker.
Graham Cracker Crumb Crust:
4 tblspn unsalted butter
1 c graham cracker crumbs
24 oz cream cheese
8 oz mascarpone cheese
1 1/3 c sugar
4 large eggs
1/4 c heavy cream
1/4 c sour cream
2 tspn vanilla
In a medium bowl, combine butter and graham cracker crumbs. Coat bottom of springform pan evenly.
In a large bowl mix cream cheese and mascarpone. Gradually add sugar. Add eggs, one at a time. Mix in remaining ingredients until incorporated.
Bake @ 325 degrees for 50-60 minutes (or in my case 120-180 minutes...) Cheesecake should be set, but jiggle slightly in center. Turn oven off and let cool in oven for an hour. Let cool completely before removing from pan. Refrigerate overnight.
I prefer to bake my cheesecakes in a water bath. Once the cheesecake filling has been poured into the springform, place the pan onto a sheet of heavy aluminum foil and fold up the sides of the pan. Place in a large roasting pan. Fill roasting pan with boiling water so it reaches halfway up the sides of the springform.
I would love to try this again, but in a more reliable oven. Maybe for a Christmas dessert?