Put The Fork Down And Back Away From The Cheesecak... |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
Ingredients:
1 1/2 cups graham cracker crumbs ( the boxed kind work quite nicely ) |
1 tb sugar |
1/2 tsp cinnamon ( probably should use mccormick...) |
1/4 tsp nutmeg |
1 stick butter |
3 packages cream cheese - leave out so they soften... |
1 cup sugar |
2 tb flour |
1/2 tsp vanilla extract |
2 tsp orange extract |
1/4 cup milk |
3 eggs |
fruit, chocolate or other topping of your choice |
Directions:
1. Combine the graham crackers, 1 TB sugar, cinnamon and nutmeg.
2. Melt the butter, and stir into the graham cracker mixture.
3. Using a 9 inch springform pan, press the graham cracker mixture on the bottom and sides of the pan, about 1 1/2 inches up the side of the pan.
4. Next, on low speed, beat the cream cheese, flour, sugar ( 1 cup ), orange and vanilla extracts together until creamy.
5. In a separate bowl, lightly beat the eggs and milk, and fold into the cream cheese mixture. Mix well, eliminating all lumps.
6. Pour this filling into the springform pan. Place the pan on a baking sheet, as the butter will melt and burn on the bottom of your oven if placed directly on a rack.
7. Bake for 40 to 60 minutes, until the outer 2 to 3 inches of the cheesecake are firm when shaken gently. The cheesecake will rise while baking, and settle back into the pan when cooling.
8. After about 20 minutes of cooling on a wire rack, release, but do NOT remove, the springform. Cool for an additional hour.
9. Remove the pan side, and place the cheesecake in the freezer overnight. Huh? I find slicing the cheesecake much easier with a warm knife and frozen cheesecake - plus the frozen slices can be drizzled with chocolate or caramel, and it sets very nicely.
10. Slice into 16 pieces, and top with your favorite topping....
|
|