"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Karin's Basic Cheesecake Recipe

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This recipe for Karin's Basic Cheesecake, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karin Olson
Added: Monday, November 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick butter,melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 c. sugar
1 pint sour cream
1 tsp. vanilla extract

Directions:
Directions:
Preheat the oven to 325 degrees F.

For the Crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 10 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low for 1 minute until smooth. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and carefully fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 8 hours. Loosen the cheesecake from the sides of the pan by running a thin metal knife or spatula around the inside rim. Unmold and transfer to a cake plate.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
This is base for all of my cheesecakes. By mixing in different ingredients and changing the crust (nilla wafers, pecans, macadamia nuts, oreo cookies, nutter butters, gingersnaps, brownie, etc.) you can make anything really! Add different extracts for a unique flavor (coffee, strawberry, lime, etc). Enjoy!

 

 

 

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