Cheese Cake Factory Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST
1 1/2 cups graham cracker crumbs
1/4 tsp. ground cinnamon
1/3 cup melted margarine
FILLING
4 8 ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 tsp. vanilla extract
5 large eggs
TOPPING
1/2 cup sour cram
2 tsp. granulated sugar
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Directions: |
Directions:1. Preaheat oven 475º Place a large pan or oven safe skillet filled with about 1/2 inch of water
into the oven while it preheats. This will be your water bath.
2. Combine 1 1/2 cups graham cracker crumb and 1/4 tsp cinnamon into a med. bowl. Mix in
1/3 cup melted margarine. Press the crumb into a 9 inch spring form pan that has been lined
with parchment paper Press crumbs in bottom of pan and up 2/3 of the side of pan. Wrap pan
with foil and place in freezer while preparing filling.
3. Use an electric mixer to combine the cream cheese, with the sugar, sour cream and vanilla.
blend the mixture for a couple of minutes or until the ingredients are smooth and creamy. Be
sure to scrape down the side of the bow. Whisk the eggs in a med. bowl and then add them to
the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into the pan.
5. Carefully place the cheesecake into the water bath.. Bake for 12 minutes the turn the oven down
to 350 º and bake for 50 to 60 minutes or until the top of the cheesecake turns light brown or tan
color. Remove the cheesecake from the oven to cool.
6. When the cheesecake has cooled, combine 1/2 cup sour cream and two teaspons sugar.
Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and
chill the cheesecake in the refrigerator for at least 4 hours. To serve , slice the cake into 12
equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:55 |
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