Post by Granny Smith on Apr 4, 2008 20:00:54 GMT -5
"Yummy Cheesecake"
contributed by riverwalk
To be made a day in advance!
Crust:
2 Cups graham cracker crumbs
1/2 C butter softened
1/4 C sugar
Mix and press onto bottom and up sides of 10" - 12" springform pan.
Cheesecake Filling:
4 8oz pkgs cream cheese - room temp.
1-1/2 C sugar mixed with 3 Tblsp. Cornstarch
6 eggs
1 pint sour cream
1 Tblsp. lemon juice
3 tsp. Vanilla
1/2 tsp. Salt
Topping:
1 pint sour cream
1/3 cup sugar
In Mixing bowl, blend cream cheese till very smooth; beat in 1 1/2 C sugar (with the cornstarch), eggs---one at a time, sour cream, lemon juice, vanilla and salt. Beat for three minutes. Pour into prepared pan.
Bake for 1 hour 15 minutes at just under 350'. Turn off oven and leave cheese cake in for an additional 30 minutes.
Remove from oven and cool on rack. After 30 minutes, spread with the 1 pint sour cream and 1/3 c sugar mixture. Refrigerate for a full day.
To serve, loosen pan sides (take a thin sharp knife and run along the edge to loosen before "unclamping" the pan side.
Serve with raspberries (mixed with a little sugar and vanilla) or
other tart fruit garnish.
contributed by riverwalk
To be made a day in advance!
Crust:
2 Cups graham cracker crumbs
1/2 C butter softened
1/4 C sugar
Mix and press onto bottom and up sides of 10" - 12" springform pan.
Cheesecake Filling:
4 8oz pkgs cream cheese - room temp.
1-1/2 C sugar mixed with 3 Tblsp. Cornstarch
6 eggs
1 pint sour cream
1 Tblsp. lemon juice
3 tsp. Vanilla
1/2 tsp. Salt
Topping:
1 pint sour cream
1/3 cup sugar
In Mixing bowl, blend cream cheese till very smooth; beat in 1 1/2 C sugar (with the cornstarch), eggs---one at a time, sour cream, lemon juice, vanilla and salt. Beat for three minutes. Pour into prepared pan.
Bake for 1 hour 15 minutes at just under 350'. Turn off oven and leave cheese cake in for an additional 30 minutes.
Remove from oven and cool on rack. After 30 minutes, spread with the 1 pint sour cream and 1/3 c sugar mixture. Refrigerate for a full day.
To serve, loosen pan sides (take a thin sharp knife and run along the edge to loosen before "unclamping" the pan side.
Serve with raspberries (mixed with a little sugar and vanilla) or
other tart fruit garnish.