St Germain Creamy Cheesecake
Creamy Cheesecake with a luscious flavor without being heavy and as dense as New York style cheesecake.
Servings Prep Time
10People 60Minutes
Cook Time
60-64Minutes
Servings Prep Time
10People 60Minutes
Cook Time
60-64Minutes
Ingredients
Crust
Cheesecake Filling
Instructions
Crust
  1. Preheat oven to 350. Add crackers to storage bag, crush or crumble. In small mixing bowl, add crushed graham crackers.
  2. Melt butter add to bowl and stir with spoon. Add sugar and stir well with spoon.
  3. Chop pecans and add to mixing bowl. Stir all ingredients together well.
  4. In 9″ springform pan pour the crust ingredients and shake pan to even out the ingredients. With both hands using tips fingers press down and against crust edge forming 1/2″ crust edge. This does not have to be exact. Press down with one flat hand on bottom to secure bottom layer of crust.
  5. Set a timer. Bake for 9 minutes on 350 or lightly golden. Remove from oven and set aside. Note: Setting a timer allows you to move on to another task without getting distracted and burning an item.
Cheesecake Filling
  1. Add creme cheese to mixing bowl and mix for a couple of minutes. Add sweetened condensed milk, sugar, flour and mix for a couple of minutes.
  2. Introduce eggs to the happy cheesecake filling family one at a time. Add in St Germain and salt and blend until creamy. Mix until blended and stop. Do not overmix.
  3. Pour into Springform pan. If you see bubbles, with a fork drag across batter until most bubbles have disappeared. Bake for one hour on 50-55 minutes. Remove and place in an area that it may stay until cooled completely. The center will be a bit jiggly, it will set as it cools.
  4. Slide a butter knife down gently to release edge from pan along sides. Release from spring-form pan and remove ring. With a large kitchen knife insert tip between crust and bottom of pan. Slide in gently to release cheesecake and continue around the pan. Once this is complete, slide entire knife under cheesecake near edge, hold cheesecake pan with left hand while holding knife with right and tilt slightly. Use knife to slide under cheesecake as you slide onto cake plate or platter. Add to refrigerator for a minimum of couple of hours before serving.
  5. Recipe Adapted from Junior Auxiliary of Vicksburg Mississippi Inc. 1985 Cheese Cake Recipe from Mrs Mark Prewitt (Susie Harmon) and Praline Cheesecake from Mrs Butch Bailess (Ginger Kennedy) Note: I evaluated the two recipes, selected ingredients from both and adapted. My goal was to reduce sugar, fat, increase protein and still deliver a fresh creamy cheesecake that anyone would be happy to serve.

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