This truly tastes just like something you would get in a deli in New York. It is worth trying if you like cheesecake. I got the recipe off of All Recipes and it had 5 stars and is listed on their top 20 recipes. It was so good!Crust: 15 graham crackers, crushed- 2 T Sugar- 1/4 C melted butter
Filling: 4- 8 oz pkg cream cheese, 1 1/2 C white sugar, 1 tsp lemon juice, 3/4 C milk, 4 eggs, 1 C sour cream, 1 T vanilla, 1/4 C flour
Directions: Preheat oven to 350 degrees. Grease a 9 inch spring form pan. In a medium bowl mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn off oven and leave cake in the oven for 5-6 hours .
Tips: I cooked mine in a water bath because that helps it cook better. If you have no clue what a water bath is (that was me) it is putting the springform pan in the center of a jelly roll pan and filling the jelly roll pan with water. I also wrapped tin foil around the springform pan to keep the water from seeping into the cake. Once it has been in the oven for 6 hours take it out and put it in the fridge to help it set up. The reason you are supposed to leave it in the oven is because it keeps it from cracking and sinking.
Filling: 4- 8 oz pkg cream cheese, 1 1/2 C white sugar, 1 tsp lemon juice, 3/4 C milk, 4 eggs, 1 C sour cream, 1 T vanilla, 1/4 C flour
Directions: Preheat oven to 350 degrees. Grease a 9 inch spring form pan. In a medium bowl mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn off oven and leave cake in the oven for 5-6 hours .
Tips: I cooked mine in a water bath because that helps it cook better. If you have no clue what a water bath is (that was me) it is putting the springform pan in the center of a jelly roll pan and filling the jelly roll pan with water. I also wrapped tin foil around the springform pan to keep the water from seeping into the cake. Once it has been in the oven for 6 hours take it out and put it in the fridge to help it set up. The reason you are supposed to leave it in the oven is because it keeps it from cracking and sinking.
2 comments:
you had me till...SPRING FORM PAN!
Suzanne... your killing me!
Post a Comment