CHEESECAKE
Ingredients For the Crust:
16 graham crackers, crushed ½ cup butter or margarine, melted
For the Filling: 4 (3 oz) packages cream cheese, softened ½ cup granulated sugar 2 large eggs 1 tablespoon vanilla extract For the Topping: 1 pint sour cream (or ½ pint for a lighter topping) 4 tablespoons granulated sugar 1 teaspoon vanilla extract
Instruction Prepare the Crust: Preheat your oven to 375°F (190°C). In a bowl, mix the crushed graham crackers with the melted butter until well combined. Press the mixture into the bottom of a 9-inch pie or springform pan to form an even crust. Make the Filling: In a large mixing bowl or using a stand mixer, beat the cream cheese until smooth. Add the eggs, sugar, and vanilla, and mix until fully combined and creamy. Assemble the Cheesecake: Pour the cream cheese filling into the prepared graham cracker crust, spreading it evenly. Bake the Cheesecake: Bake at 375°F (190°C) for 19 minutes, or until the center is just set. Remove from the oven and let cool. Prepare the Topping: In a small bowl, stir together the sour cream, sugar, and vanilla extract until smooth. Add the Topping: Once the cheesecake has cooled, spread the sour cream mixture evenly over the top of the cheesecake. Final Bake: Return the cheesecake to the oven and bake at 475°F (245°C) for 4 minutes, just to set the topping. Cool and Serve: Let the cheesecake cool completely, then refrigerate for at least 4 hours (or overnight) before serving.
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