Creamy Cheesecake
Yield
1 cakePrep
20 minCook
45 minReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | packages |
cream cheese
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
almond extract
|
*
|
| Crust | |||
| 2 | cups |
graham cracker crumbs
|
*
|
| 1 | stick |
butter
melted |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | packages |
cream cheese
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
almond extract
|
*
|
| Crust | |||
| 473 | ml |
graham cracker crumbs
|
*
|
| 113 | g |
butter
melted |
|
| 3E+1 | ml |
sugar
|
|
Directions
For crust, mix the 2 tablespoon sugar with crumbs.
Add melted butter.
Place in a 9 inch springform pan.
Chill this crust in the freezer while you make the filling.
For the filling, preheat oven to 450℉ (230℃).
Beat the cream cheese with sugar, eggs, vanilla and cornstarch.
Blend until very smooth.
Add the sour cream and almond extract.
Pour into the chilled crust.
Bake 10 minutes.
Reduce temperature to 200 and bake for 45 minutes more.
Now turn off the oven completely and leave cheesecake in with the door slightly ajar for 2 or 3 more hours.
Chill.
