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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a basic cheesecake recipe, it's the one recipe I can count on to always bake out the best, and is very easy to make also, it's a blank canvass for any topping you desire, you can substitute any flavor of extract you desire for the vanilla, I have even used 3-4 tablespoons of Irish cream or use any flavor of liquer the possibilities with this cheesecake are endless, for the best results use only full-fat products for this recipe! Ingredients:
16 graham crackers, crushed |
3 tablespoons butter or 3 tablespoons margarine, melted |
4 (8 ounce) packages cream cheese, softened |
1 1/2 cups sugar |
3/4 cup half-and-half cream |
4 large eggs (or extra large) |
1 cup sour cream |
1 tablespoon vanilla |
1/4 cup flour |
Directions:
1. Set oven to 350 degrees.
2. Grease a 9-inch springform baking pan.
3. Mix the crackers with melted butter, and press into bottom of the pan.
4. In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes).
5. Add in half and half cream until well blended.
6. Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly.
7. Add in eggs to cream cheese mixture, and beat until combined (about 1 minute).
8. Add in the sour cream and flour; beat until combined and smooth.
9. Bake for 1 hour.
10. Turn off oven heat (keep oven door closed).
11. Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking).
12. Chill in the refrigerator about 7 hours (or overnight is even better) before serving.
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