Ingredients: |
Ingredients: For Crust:
1-1/2 c. graham cracker crumbs
1/3 c. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt
For Filling:
3 - 8 oz. pkgs. cream cheese, softened
4 large eggs, beaten lightly
1 tsp. vanilla
1 c. sugar
For Topping:
16 oz. sour cream
1 T. sugar
1 tsp. vanilla
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Directions: |
Directions:Preheat oven to 350 F. Make Crust: In a bowl, stir together crumbs, butter, sugar and salt. Sprinkle half of crumb mixture onto bottom of a buttered 9 1/2-inch springform pan near rim, pressing evenly about 1-1/4 inches up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.
Make Filling: In a bowl with an electric mixer beat cream cheese until fluffy; add sugar, vanilla and eggs a little at a time, beating on low speed until just combined. Pour filling into crust and bake in middle of oven for 45 minutes. Transfer cake in pan to a rack and let stand 5 minutes. (Cake will not be set in center but will set as it cools.) Leave oven on.
Make Topping: In a bowl stir together sour cream, sugar and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake 10 minutes more. Transfer cake in pan to rack and cool completely. Chill cake, covered, overnight. Remove side of pan and transfer cake to a plate. Let cheesecake stand at room temperature 30 minutes and serve with fresh strawberries or blueberries. |
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