The BEST cheesecake EVER...period!:0)
1 and 3/ 4 C Graham crackers crumbs
1/3 C Melted butter
1 and 3/4 sugar divide the 1 cup and the 3/4 cup
3 packages(8oz) cream cheese
2 tsp. Vanilla
3 eggs
1 C sour cream(8 oz)
Preheat oven to 350 (if silver 8 or 9 inch springfoam pan)
325 if dark nonstick pan
Mix the crumbs, malted butter and 3/4 sugar together. Gently press the crumbs to the bottom and sides of springfoam pan. I use waxed paper to press it in there.
Beat cream cheese, 1 C sugar, and vanilla with an electric mixer on high until well blended.
Add 1 egg at a time on low speed. Add sour cream last.
Bake 1 hour to 1 hour and 10 minutes until center is almost set. TURN OVEN OFF. Leave the door to the oven slightly ajar and leave the cheesecake for 1 more hour. Remove from oven. Cool completely.
Refrigerate for at least 4 hours or overnight.
Remove sprinfoam pan right before serving.
You can top this cheesecake with any flavor, but we prefer it plain.
ENJOY!!!!!
1 comment:
You're killing me! Our diets will definitely not survive this recipe. I'll try it, but it has to cool off a bit first. The A/C doesn't work that well, and today we're in triple digits. I hate to cook but I love to bake. Does that make sense? Guess it's my sweet tooth!
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