 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
This is a cheesecake my mum used to make on the holidays, and is absolutely wonderful. When she passed away, I found the recipe in one of her books and continued the tradition. Though at first I had never baked a cheesecake, it came out perfect the first time, and has continued to be a perfect bake on every attempt. Enjoy! Ingredients:
2 cups graham cracker crumbs |
2 tablespoons sugar |
1/2 cup margarine, softened |
4 (8 ounce) packages cream cheese |
7 eggs |
1 1/2 cups sugar |
1/2 cup evaporated milk |
2 teaspoons vanilla |
1 pint sour cream |
9 tablespoons sugar |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 300°F.
2. Combine graham cracker crumbs, 2 tablespoons sugar and margarine in medium bowl and mix until well combined and all crumbs are moist. Press mixture into the bottom and 1/2 up the sides of a 12 inch to 14 inch springform pan. Set aside.
3. In large mixing bowl, beat the 4 packages cream cheese until smooth and fluffy. Add eggs 2 at a time and beat well after each addition. Gradually add sugar, mix well. Add 2 teaspoons vanilla and evaporated milk and mix well.
4. Pour filling onto the graham crust. Bake at 300 degrees for 1 hour and 15 minutes on bottom rack of oven.
5. Remove cake from the oven and let cool for 10 minutes.
6. During 10 minute cool down, combine sour cream, 9 tablespoons sugar and 2 tsp vanilla in a bowl. When cake has cooled for 10 minutes, spread the sour cream mixture on top of the cake. Bake cake for an additional 5 minutes then remove from the oven.
7. Cool cake completely before removing the sides of the springform pan. Serve cake well-chilled.
|
|