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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My favorite, no-fail cheesecake recipe. Found it in a Philly Cream Cheese cookbook. Has served as the basis for several variations. Ingredients:
crust |
1 cup graham cracker crumbs |
3 tablespoons sugar |
3 tablespoons butter - melted |
filling |
4 packages cream cheese - 8 ounces each |
1 cup sugar |
3 tablespoons flour |
4 eggs |
1 cup sour cream |
1 tablespoon vanilla |
topping |
blueberry or cherry pie filling - home made or canned |
or top as desired |
Directions:
1. Crust: Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°, 10 minutes.
2. Filling: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450°, 10 minutes. Reduce oven temperature to 250°; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
3. Topping: Top with pie filling or desired topping when cooled completely. Sliced fresh fruit glazed with orange marmalade or apricot preserves tastes great and looks really pretty.
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