Ingridents
3 bricks cream cheese room temperature
8 oz sour cream
3 eggs
6 tablespoons cornstarch
1 1/2 cups sugar
2 tsp vanilla
graham cracker crumbs
2 tbsp. sugar
2 tbs butter
8 oz sour cream
3 eggs
6 tablespoons cornstarch
1 1/2 cups sugar
2 tsp vanilla
graham cracker crumbs
2 tbsp. sugar
2 tbs butter
Directions
I usually make this in a springform pan however it can be made in a regular cake pan. whichever pan you use, rip a sheet of aluminum foil twice as big as your pan and line it, not tucking in the extra. you will use this later.
to make crust:
mix graham cracker crumbs, 2 tbsp. sugar together. melt butter and add to crumb/sugar mixture and mix thoroughly. line your pan with aluminum foil and add crumbs. pat down in pan and up the sides slightly.
cheesecake:
mix together softened room temperature cream cheese and sour cream until well blended. add eggs one at a time. add cornstarch, sugar, and vanilla in order. by adding the sugar and vanilla on top of the cornstarch it does make as much mess. mix until well blended. at this point check to see if batter is sweet enough. add more sugar to taste if needed. pour batter into pan and pull extra aluminum over the cheesecake. this will keep the cake from browning during baking. I put the pan on a cookie sheet and bake in a 350 degree oven for one hour. take out and chill in pan overnight. the next morning , pull the cheesecake out of the pan by the edges of the extra aluminum foil and sit it on the counter. rip a piece of aluminum foil or wax paper and put it on top of the cheesecake. invert the cheesecake into the counter and remove the aluminum foil it was baked in. put your serving platter on the bottom and invert the cake onto it. remove top piece of foil/wax paper. add fruit of your choice if desired.
if you want a marble cheesecake, do everything listed. after batter is ready put one cup aside. take one cup of chocolate chips and add 2 tbsp. Crisco or butter. melt chips and butter in microwave 20 seconds at a time until melter.stir well and then add to the reserved one cup of batter. mix well. add dollops to the cheesecake batter in the pan and swirl. bake as directed.
to make crust:
mix graham cracker crumbs, 2 tbsp. sugar together. melt butter and add to crumb/sugar mixture and mix thoroughly. line your pan with aluminum foil and add crumbs. pat down in pan and up the sides slightly.
cheesecake:
mix together softened room temperature cream cheese and sour cream until well blended. add eggs one at a time. add cornstarch, sugar, and vanilla in order. by adding the sugar and vanilla on top of the cornstarch it does make as much mess. mix until well blended. at this point check to see if batter is sweet enough. add more sugar to taste if needed. pour batter into pan and pull extra aluminum over the cheesecake. this will keep the cake from browning during baking. I put the pan on a cookie sheet and bake in a 350 degree oven for one hour. take out and chill in pan overnight. the next morning , pull the cheesecake out of the pan by the edges of the extra aluminum foil and sit it on the counter. rip a piece of aluminum foil or wax paper and put it on top of the cheesecake. invert the cheesecake into the counter and remove the aluminum foil it was baked in. put your serving platter on the bottom and invert the cake onto it. remove top piece of foil/wax paper. add fruit of your choice if desired.
if you want a marble cheesecake, do everything listed. after batter is ready put one cup aside. take one cup of chocolate chips and add 2 tbsp. Crisco or butter. melt chips and butter in microwave 20 seconds at a time until melter.stir well and then add to the reserved one cup of batter. mix well. add dollops to the cheesecake batter in the pan and swirl. bake as directed.
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