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The BEST Chicago Cheesecake


The BEST Chicago cheesecake recipe which dates back to the early 1900's from the iconic restaurant, Little Jack's in Chicago


11 oz packages of cream cheese
1 ½ cups pure-cane sugar
4 large eggs
⅛ tsp salt
1 tsp vanilla
½ box of graham crackers finely crushed
½ stick melted butter (unsalted)
½ cup sugar
1 tsp cinnamon
2 cups sour cream
¼ cup sugar
2 tsp vanilla

  1. Make filling: Bring eggs and cream cheese to room temperature. Add sugar 1/4 cup at a time and stir until smooth with a wooden spoon. Add eggs, one at a time, still stirring with wooden spoon. Add salt and vanilla.
  2. Make crust: Finely crush graham crackers with a rolling pin. Place in a medium-sized bowl along with sugar and cinnamon. Melt butter; stir into crumb mixture.
  3. Assemble cake: Press buttered crumbs into bottom of nine-inch springform pan. Carefully pour the cream cheese batter into the crust in the springform pan.
  4. Bake: On a rack in the center of the oven, place a sheet of foil; Place cheesecake on top of the foil. Bake at 350 for 45 minutes. Turn oven off and crack open the door. Allow cake to rest in oven an additional 15 minutes with the door slightly ajar. Remove cake to a cooling rack. Rest cake for another 15 minutes or until cake is just lukewarm.
  5. Heat oven to 450
  6. Make topping: Mix topping ingredients and smooth over cake. Place in oven at 450 and bake for 10 minutes. Cool cake on rack. Refrigerate at least 24 hours before serving




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