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Mountain Top Cheesecake

New York style cheesecake with strawberries and whipped cream.

LongHorn Steakhouse Copycat Recipe

Makes 1  9 inch Cheesecake

16 graham crackers, crushed fine
2 tablespoons melted butter
2 lbs cream cheese (four 8-ounce packages)
1 1/2 cups granulated sugar
3/4 cup whole milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1 tsp freshly grated lemon zest
1/4 cup all-purpose flour

Preheat oven to 350 degrees. In a mixing bowl combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased 9-inch round springform pan.

In a large mixing bowl, mix the cream cheese and sugar until smooth. Mix in the milk, and then the eggs one at a time, mixing just enough to combine. Mix in the sour cream, vanilla, lemon zest, and flour until the mixture is smooth. Pour the filling into pan.

Bake for 1 hour, turn the oven off and let cake cool with the door closed for 4 hours to prevent cracking. Chill completely in refrigerator before serving. Serve plain, or topped with berry sauce.

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