Jim Dorsey Cheese Cake Recipe

cheese cake

hmmmmmmmm…. I am sharing the Ashgrove Inn recipe for Cheesecake… it was very good and we made it fresh in our bakery. It was a very smooth cheese cake recipe and it was made so by the addition of sour cream in the batter. Jim Dorsey has asked for a very smooth cream cheese recipe and this is a perfect time to leave the classic cheese cake formula behind and use this formula with the sour cream.

3 eggs

16 oz, softened cream cheese

1 cup sugar

1 pint sour cream

1 lemon, zested

1/8 tsp pure vanilla extract

Place softened creamed cheese in mixer and whip until smooth.

Reduce speed on mixer

Add eggs one by one and continue beating until eggs are fully incorporated into the creamed cheese.

Add vanilla and sugar, continue to beat

Add sour cream and zest of lemon fold the sour cream into the cheese batter with your silicone scraper.

Set aside and make the crust


2 1/2 cups finely ground graham crackers
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted


use or 2 1/2 cups or finely crushed oreos, chocolate chip cookies or short bread type cookies….I even use ginger snap cookies. The cookies make a great change up from the traditional graham cracker crust.

Place the graham cracker meal or the cookie meal into your blender or food processor along with melted butter and cinnamon and pulse until well blended and butter is incorporated into the cookie.

Press the the cracker dough into a 9″ spring form pan (I use a spring form for this type of cake as to make my life easier to get the delicate crust to remain in place later.)

Final Prep

Pour batter into cake and scrape side to get all batter out of mixing bowl

Bake in 350F oven for 55 min. or until center is almost set.

Use thin bladed knife to loosen cake from side of pan

Cool on rake and then remove remove rim.

Chill for about 3 hours and serve with a nice fruit topping.

See the other Chef Gosselin recipes for toppings

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