7 Hour Cheesecake

For years I always ended up with split cheesecakes, no matter what method I employed. I'd heard about the concept of cooking a cheesecake like you cook a brisket , slow and low,  & so I did some research. I found there were recipes out there, but figured I'd try my own hand at it. I came up with a wonderful  7-Hour cheesecake recipe.

Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
3 tablespoons unsalted butter, melted
1 teaspoon sugar


Filling:
2 8-oz packs cream cheese
2 8-oz packs Neufchâtel cheese
4 eggs
1/4 cup lemon juice
1 1/4 cup sugar



Step One:
Preheat oven to 350 degrees  F. Combine all the ingredients for the graham cracker crust in a bowl. Press the mixture into the bottom of a springform pan. Bake the crust 8-10 minutes or until the crust is golden.  Remove the crust from the oven.  Reduce the oven temperature to 180 degrees.  Leave the oven door ajar for a few minutes to release any excess heat and then close it.

Step Two:
For the filling, combine the first four ingredients together until the mixture is smooth.

Step Three:
Add the sugar, a tablespoon at a time to, the mixture. If using a stand mixture (preferred), then set the speed to stir. If using an electric hand mixer, then after every tablespoon mix with the lowest setting.  Finally, if using a spoon, then stir and fold after every tablespoon.

Step Four:
Pour the filling into the spring form pan. Tap the pan to remove any bubbles.  Place the pan in the oven on the  middle of the center rack. Bake at 180 degrees for 7 hours.

Step Five:
Retrieve the cheesecake from the oven and allow it to cool completely. After about 20 minutes, use a small sharp knife to trace around the inside parameter of the springform pan to ensure the cheesecake doesn't cling to the edges.

Step Six:
Once the cheesecake is fully cooled, remove the springform pan's ring, slice, and enjoy.