Matty delights the fellas with a homemade, fan requested, out of this world cheesecake. Check it out, and try it yourself and follow along with Matty, and yours won't crack either!

- 1 cup graham cracker crumbs
- 2 Tbsp sugar
- ¼ cup unsalted butter melted also need a bit more to butter sides of pie pan .

- 4 pkg ( 2 lbs total ) of cream cheese, at room temperature
- 11/4 cup + 2 Tbsp sugar
- 3 Tbsp cornstarch
- 2 tsp vanilla extract
- 3 large whole eggs
- 1 large egg yolk
- 3/4 cup of sour cream (not low-fat),
- 2 tsp lemon juice

1. Preheat the oven to 350ºF
2. Mix the graham cracker crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

1. For the cheesecake, increase the oven temperature to 400°F
2. Beat the cream cheese until light and fluffy also combined the goat cheese with the cream cheese Add the 1 ¼ cups of sugar a little at a time, scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream.
Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400° F

Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400° F then reduce the oven temperature to
225°F continue to bake for 25 more minutes.
7. Completely turn the oven off while slightly cracking the oven door open ( may have to use something to keep door open ) for an hour. The remove from oven
8. Allow the cheesecake to cool completely to room temperature, then chill the cheesecake for at least 6 hours I prefer 24 hours in the fridge before slicing and serving.

Oct 10th, 2023

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