"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Perfectly Creamy Cheesecake Recipe

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This recipe for Perfectly Creamy Cheesecake, by , is from Food, family, and fun, 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!

Contributor:  
Contributor:  
Kimberly Ryan

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 cups graham cracker crumbs
cup butter, melted
1 Tbsp sugar

Filling
3 pkgs (8 oz) cream cheese, softened
1 C sugar
all-purpose flour
3 eggs, room temperature
C sour cream
1 Tbsp lemon juice
1 tsp vanilla
1 can of cherry or blueberry pie filling optional

Directions:
Directions:
Preheat oven to 300 F.

For crust, combine graham cracker crumbs, butter and sugar until well blended. Press crumb mixture into bottom of a springform pan. Bake 10 minutes, emove from oven onto cooling rack.

For filling, beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.

Bake 55-60 minutess or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run a releasing tool or thin spatula around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. Cut into wedges and serve with topping if desired.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is the best and easiest recipe that I have ever found to get the creamy texture.

 

 

 

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