The creation of this cheesecake has a slightly interesting story. The other day, my mischievous cat learned how to climb on top of the refrigerator. Unfortunately for me, I had left 4 eggs in their carton on top of the refrigerator, assuming that he DIDN'T know how to get up there. Well, as I'm sure you can guess, he pawed that egg carton until it fell off the refrigerator and promptly cracked all but 1 egg. I was left with about 2 whole eggs and 1 yolk (the white had sadly seeped off onto the tablecloth) I put them into my fridge, knowing I would make something.
Another recent acquisition of mine is a springform pan (Cake!) So I decided I would use that and the eggs. What to make for the cake though? My friend Sara and I were talking the other day, and she loves the crusts of cheesecakes. So I decided that I would make a cheesecake with an extra thick crust, just for her. She also likes sour cream a lot, and I had some languishing in the fridge, so I thought I would include that as well. After searching epicurious.com, I found a recipe that seemed pretty basic and that didn't require many eggs. It's right here for those who want to read it.
I've just realised my mistake in making it, but it was a good one, so I'll continue. On with the crust! Here in Czechia, we dont really have graham crackers. We do, however, have lots of nilla wafers (detske piskoty) which I think are just as good (if not better) than graham crackers. Since I wanted the crust to be EXTRA THICK, I used a whole 240g bag, which yeilded about 300g of crumbs. However, as you will see the recipe, you can to this or double it for an XXL crust. Now here is my mistake: The recipe calls for 3 eight ounce packages of cream cheese. Simple enough. 8 ounces in a cup, 250 g in a cup, so 750 g of cream cheese. Now, the last time I made a cheesecake, I used about 1 kg of cream cheese, and this thought was automatically in my head. So I ended up using 1 kg of cream cheese PLUS 250 g of farmers cheese. I also whipped the eggs like crazy. This ended up giving me a super thick cream cheese batter, but it was fluffy and DELICIOUS, so if you want a big ass cheesecake (not dissimilar to a cheesecake factory cheesecake) use that. For a more normal cheesecake, follow the recipe.
Slecna Sara's Cheeesecake
2 240 g bags of detske piskoty, crushed into crumbs
250 g melted butter
1 tsp salt
2 eggs and 1 yolk
1 cup sugar
1 tbs vanilla
1 kg cream cheese
250 g farmers cheese
3 generous tablespoons sour cream
Zest of 1 lemon
To make the crust, combine all the ingredients and press into a 7 inch springform pan
Bake for about 10 minutes at 150 c or until dry to touch
Beat the eggs and the yolk with the sugar on high speed until light colored, thick, and voluminous
Beat in the other ingredients on high speed until thick and frosting like
smooth the batter into the crust (there will be LOTS)
Bake at 150 c for about an hour and 15 minutes, or until center of cheesecake seems dry to the touch
As a side note, I used plain old tesco brand "soft cheese", Tvaroh (0,5% fat) and detske piskoty. This cake was surprisingly cheap to make, I'd say probably about 80 crowns! It still tasted fabulous though, despite it's generic ingredients.
Don't forget to share you decadent cake, or you will become a fatty!