CAST IRON: Mamaw's Best Cheesecake

Cast Iron:  Mamaw's Best Cheesecake

Kids are precious.  I am thankful that my granddaughters had so many grandparents they were confused about what to call us.  Thus, Mamaw and Papaw.  Recipes that have been developed in this later stage of life have my handle on there.  I could have called it Flaming Biskit's Best Cheesecake, but it just doesn't sound as convincing.

My first try at cheesecake in a dutch oven was VERY tasty, but without a necessary "bain Marie" or waterbath...  it was tougher than all get out.   Taste was a 10, texture was on the negative number side! Photographed well though: 

 So I decided to go back to basics.  A 10 inch springform pan.  A disposable aluminum broiler pan from the dollar store and my recipe: (note, this recipe needs a total of 16 hours for proper preparation, it is a MAKE AHEAD dessert)

Mamaw's Best Cheesecake

In a large bowl whip:
one pint of room temp sour cream
5 extra large eggs also room temp

In a second bowl whip:
4- 8 oz. packages of cream cheese, room temp
1 cube of room temperature butter
When soft and creamy add to the large bowl of eggs and sour cream.

Add:  1 1/2 cups granulated sugar
2 TBS cornstarch
2 tsp. vanilla extract
1 TBS lemon zest
2 TBS fresh lemon juice (NOT concentrated)
Beat the cheesecake batter in it's entirety for 2-3 minutes on high speed. 

Place oven rack in the CENTER of the oven, and Preheat oven to 300 degrees
Wrap TWO layers of heavy duty foil around your 10" springform pan, crimping and pleating to conform to the pan tightly.  Butter the inside generously (not your non-stick spray)

Pour in your batter into the springform pan.  Place your roasting pan and your springform pan in the oven.  The springform pan should be centered and not touching the sides of the roasting pan. 

Run VERY hot tap water in a pitcher and carefully pour into the roasting pan until it is halfway up the side of your springform pan.  This is your water bath, or "bain marie." 

Bake for 2 hours 15 minutes, or until the cheesecake is lightly browned and a knife inserted comes out clean.  Let stand at room temperature for a full 4 hours.  Cover with cling wrap and continue to refrigerate overnight. 

While the cheesecake is baking, prepare your topping.  The sky is the limit here, chocolates, caramels... whatever your favorite topping is will be fabulous in conjunction with this cheesecake. 

My favorite is a 16 oz. package of raspberries, one cup of sugar and the rest of your lemon juice from above mentioned lemon.  Simmer, warming gradually until you reach a low boil, then reduce temp and reduce the liquids until this is spreading consistency.  Put in a bowl and chill alongside the cheesecake overnight.  Spread a few hours before serving, after both topping and cheesecake are thoroughly chilled.