1 c Graham cracker crumbs
3 tb Sugar
3 tb Butter; melted
4 pk (8-oz) cream chesse;
-softened
1 c Sugar
3 tb Flour
4 Eggs
1 c Sour cream
1 tb Vanilla
Topping of your choice
From: janetm@online.magnus1.com (Janet Morrissey)
Date: Wed, 22 Mar 95 18:26:03 GMT
Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto bottom
of 9 or 10-inch spring-form pan Bake 10 minutes.
Beat cream cheese, sugar, and flour at medium speed until well blended. Add
eggs, one at a time, beating well after each addition. Blend in sour cream
and vanilla. Pour over crust. Bake 1 hour and 10 minutes. Turn oven off
and let cake sit in oven with the door propped open until oven has cooled.
Loosen cake from rim of pan. Rim can be removed when completely cooled.
Best flavor is developed if refrigerated.
Any kind of crumbs can be used. I often use chocolate cookie crumbs rather
than graham cracker crumbs. I’ve also used finely chopped nuts.
You can use margerine instead of butter, but I always figure that when I
make a cheesecake, it’s special, so why cut corners on fat, calories, and,
most especially, flavor.
Many times I have added an additional partial package of cream cheese that
I may have had on hand, and once I added a whole additional 8-oz package
with no problem with the texture or taste.
I have also added more sour cream than is called for since I always buy it
by the pint.
Anyway, play with this all you like, I’ve never had it come out bad. For
my SO, I top it with cherry pie filling from a can. That’s his favorite. I
like it plain, myself, although I’ll eat it with any topping.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings