Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
3 cups graham cracker crumbs
1/2 tsp ground cinnamon
2/3 c melted margarine
Cake:
4 8 oz packages cream cheese, room temperature (2 can be reduced fat)
1 1/4 c granulated sugar
1/2 c sour cream
2 tsp vanilla
5 eggs
Topping: (Definitely optional! I don't make it much!)
1/2 c sour cream
2 tsp granulated sugar
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Directions: |
Directions:Preheat oven 475º. Place a large pan (that the cheesecake will fit inside) filled with about 1/2" of water into the oven while it preheats. This will be your water bath.
Combine the graham cracker crumbs and cinnamon into a medium bowl. Mix in 2/3 c melted margarine. Press the crumb into a 9 inch spring form pan that has been lined with parchment paper. Use the bottom of a glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up one side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in the freezer until the filling is done.
Use an electric mixture to combine the cream cheese with the sugar, sour cream, and vanilla. Blend mixture for a couple of minutes until the mixture is smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
Remove the crust from the freezer and pour the filling into it.
Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475º, then turn oven down to 350º and bake additional 50-60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
When cooled, combine the 1/2 cup sour cream and 2 tsp sugar if using the topping. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill in the refrigerator for at least 4 hours. |
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