Bee Bob's Best Cheesecake

10 servings Prep: 20 m Cook: 55 m Total: 1 h 5 m Intermediate
Bee Bob's Best Cheesecake
The best cheesecake in the world, oh my! This rich, creamy cheesecake features cream cheese, sour cream, and a chocolate cookie crust. If there’s cheesecake in the house, I’ll have some and if not I will make this one. Because you don’t live near a bakery doesn’t mean you have to go without cheesecake; you can make this one.

Ingredients

  • Filling
  • 1 1/13 cup granulated sugar
  • 1/2 cup sour cream
  • 5 eggs
  • 5 (8 oz) packages cream cheese
  • 3 1/2 tsp vanilla extract
  • 2 1/2 tbsp all purpose flour
  • 2 tsp lime juice
  • Cookie Crust
  • 1/3 cup sugar
  • pinch of salt
  • 1 stick sweet butter
  • 3 tbsp flour
  • 1 small pkg Gold Fish chocolate cookies

Step-by-Step Instructions

  1. Preheat oven to 400 degrees F.
  2. Make the crust first. Place all the dry ingredients in food processor and pulse for three minutes. Add the melted sweet butter and mix with dry mixture. Pour mixture into an 8 inch springform pan and pack the crumbs in the bottom, pressing up about 1/2 way on the sides.
  3. For the filling, mix the cream cheese until smooth. Add sugar and flour, mixing well. Add eggs one at a time, beating after each addition. Stir in sour cream, vanilla extract, and lime juice until well combined. Pour filling into the prepared crust.
  4. Place cheesecake in preheated 400 degree oven and bake for 15 minutes or until top is light brown. Lower heat to 325 degrees and continue baking for 40 minutes. The center should be slightly jiggly but not liquid.
  5. Remove from oven and cool at room temperature for 30 minutes, then refrigerate for at least two hours before serving.

Common Problems and Solutions

Q: Why did my cheesecake crack on top?

A: Cheesecake cracks usually happen from overbaking or rapid temperature changes. Make sure the center is still slightly jiggly when you remove it from the oven, and let it cool gradually at room temperature before refrigerating.

Q: Can I use a regular cake pan instead of a springform pan?

A: A springform pan is strongly recommended because the removable sides make it much easier to serve the cheesecake without damaging it. If you must use a regular pan, line it with parchment paper with long overhangs to lift the cheesecake out.

Q: How do I know when the cheesecake is done?

A: The edges should be set and slightly puffed, while the center should still jiggle slightly when you gently shake the pan. It will continue to set as it cools.

Tips and Techniques

Don’t skip the cooling time—cheesecake needs to set properly in the refrigerator for the best texture and easiest slicing. For even better results, refrigerate overnight. Make sure all filling ingredients are at room temperature before mixing to prevent lumps.

Ingredient Substitutions

  • Gold Fish chocolate cookies: chocolate graham crackers or Oreos (without filling)
  • sour cream: Greek yogurt
  • lime juice: lemon juice

Equipment Needed

  • food processor
  • 8-inch springform pan
  • electric mixer