Ingredients: |
Ingredients: one stick of butter, and roughly one pack of crushed graham crackers
24 oz of cream cheese – the regular not the creamy
one tablespoon of corn starch
one tablespoon of vanilla
one, scant cup sugar
four eggs
the room-temp pint of sour cream
1/3 cup sugar
1 teaspoon vanilla
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Directions: |
Directions:
You need a spring-form pan
preheat the oven started at 375 degrees
set out a pint of sour cream so it is at room temperature an hour from now
line the pan with graham cracker crust made of roughly one stick of butter, and roughly one pack of crushed graham crackers. Whatever works. The less butter, the better but the harder it is to work with. Keep pulling the crumbs from the center to the sides and working it up the side of the pan. Get to within a half-inch of the top, and try to keep it relatively thin, particularly at the joint between side and bottom. This is the only tricky part of the whole process. Spread the remaining crumbs over the bottom of the pan and tap it flat with the back of your knuckles. Full coverage isn’t required on the bottom because a) no one is going to see it and b) it won’t stick anyway.
In a mixer put:
24 oz of cream cheese – the regular not the creamy
one tablespoon of corn starch
one tablespoon of vanilla
one, scant cup sugar
four eggs
mix on medium for 20 MINUTES
pour the mix in the spring-form pan
put it in the pre-heated oven
set your timer for 35 minutes, but plan on resetting it several times
The cheesecake is cooked when:
• it is no longer obviously liquid when GENTLY bonked and
• it has several 1/8 inch cracks around the top
pull the cheesecake out of the oven and set it aside
raise temperature to “hotter than the hinges of hell” or 500 degrees, whichever comes 1st
Mix:
the room-temp pint of sour cream
1/3 cup sugar
1 teaspoon vanilla
pour that mix over the top of the cheesecake
return to the HOT oven and bake for 5 minutes
MAKE IT A DAY IN ADVANCE, it’s better that way
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