Baby Watson Cheesecake Recipe
Every family has that one recipe that seems to carry the essence of togetherness, sweetened with anecdotes and laughter. For me, it's the Baby Watson Cheesecake.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
- Graham cracker crumbs gluten-free optional 1 1/2 cups
- Unsalted butter, melted 1/4 cup
- Cream cheese, room temperature 3 cups
- Granulated sugar 1 cup
- Large eggs 3
- Vanilla extract 1 tablespoon
- Dried lavender, finely crushed 2 teaspoons
- Sour cream 1 cup
Instructions
- Combine graham cracker crumbs with melted butter and press into the bottom of the springform pan. Set aside.
- In a large bowl, use an electric mixer to blend cream cheese and sugar until smooth. Add eggs, one at a time, followed by vanilla and lavender, mixing just until incorporated.
- Pour the filling over the crust and smooth the top with a spatula. Bake in a preheated oven at 325°F for 50 minutes or until the center is just set.
- Let the cheesecake cool on a wire rack for about an hour before chilling in the refrigerator for at least 4 hours.
- Top the Baby Watson Cheesecake with a layer of sour cream and a sprinkle of lavender before serving.
Notes
- Opt for full-fat cream cheese to ensure the cheesecake has the richest texture and most satisfying flavor profile.
- Prevent surface cracks by not over-mixing the eggs and using a water bath during baking for even heat distribution.
- For a deeper lavender essence, let the lavender infuse with the cream cheese mixture for an hour before you begin your baking.
- Tap the filled pan on the counter to release any trapped air bubbles, ensuring a smooth surface on your cheesecake.
- Allow the cheesecake to reach room temperature for about 10 minutes before serving to enhance the flavors and creaminess.