Cream Cheesecake
Yield
1 cakePrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
fine |
*
|
| ¼ | cup |
sugar
granulated |
|
| ½ | cup |
butter
softened |
|
| Filling | |||
| 1 | pound |
cream cheese
|
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
sugar
granulated |
|
| 2 | tablespoons |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
sour cream
|
|
| ¼ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
fine |
*
|
| 59 | ml |
sugar
granulated |
|
| 118 | ml |
butter
softened |
|
| Filling | |||
| 453.6 | g |
cream cheese
|
|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
sugar
granulated |
|
| 3E+1 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
sour cream
|
|
| 59 | ml |
powdered sugar
|
|
Directions
Preheat oven to 375℉ (190℃).
For crust combine crumbs, sugar and butter and mix well.
Press firmly into 9 inch pie-pan covering bottom only.
Bake for 8 min., or until the edges are slightly brown.
Reduce oven to 350℉ (180℃). For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer.
Mix until sugar has disolved.
Add the butter and vanilla and blend until smooth.
Be careful not to overmix, or the filling will become too fluffy and will crack when cooling.
Pour the filling over the crust.
Bake for 30 to 35 min.
Cool 1 hr. For topping, mix sour cream and powdered sugar.
Spread mixture over top of cooled cheesecake.
Chill or freeze until ready to eat.
