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!