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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Wine Gallery Cheesecake Recipe

5 stars - based on 2 votes
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This recipe for Wine Gallery Cheesecake is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR CRUST:
1 1/3 cups graham cracker crumbs
1 1/2 tsp. cinnamon
3 Tbsp. granulated sugar
1/4 lb. (1 stick) melted butter or margarine

FOR BATTER:
3 (8 oz. ea.) packages cream cheese, room temperature
2 cups granulated sugar
3 eggs
1 Tbsp. vanilla
pinch salt
3 cups (24 oz.) sour cream
Directions:
Directions:
FOR CRUST:
In medium bowl combine graham cracker crumbs, cinnamon, sugar and butter. Press onto bottom and sides of 9" spring form pan. Bake at 350ºF for 10 minutes. Set aside to cool.

FOR BATTER:
In large mixer bowl beat cream cheese for 4 minutes. Add sugar and beat 3 minutes longer. Add eggs, vanilla and salt. Gently fold in sour cream. Pour into prepared crust and bake at 375ºF for 30 - 40 minutes, or until done. (this amount of baking time produces a soft creamy cake. For a firmer texture bake 15 minutes longer). Allow to cool. Cover, chill. Is best if you wait at least 24 hours before serving.

TIP:
I usually bake at least 50 minutes. I look for a nice golden-brown top. Frequently it will get a crack in the surface - that is also a good indicator that it is done. The baking time can vary quite a bit - I start watching it at 50 minutes and take it out when it "looks" done. Very important: when baking the cake, put a piece of foil under the pan - it will drip oil as it bakes - I place the pan on a piece of foil a little bigger than the pan, then wrap it a little way up the sides. ENJOY!!!! It's also great with the Blueberry Sauce
Number Of Servings:
Number Of Servings:
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Personal Notes:
Personal Notes:
This is a fabulous, creamy cheesecake. I get asked for this recipe every time I bring a cheesecake somewhere.

 

 

 

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