Deluxe Cheesecake
Yield
1 cakePrep
20 minCook
40Ready
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
graham cracker pie crust
nine inches |
*
|
| 24 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 16 | ounces |
sour cream
|
|
| 3 | tablespoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
graham cracker pie crust
nine inches |
*
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 462.4 | ml/g |
sour cream
|
|
| 45 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Press Graham Cracker Crust mixture into a 10-inch springform pan; set aside.
Beat cream cheese at high speed of an electric mixer until light and fluffy.
Gradually add 1 cup sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Stir in ½ teaspoon vanilla.
Pour into prepared pan.
Bake at 375℉ (190℃) for 35 minutes or until cheesecake is set.
Beat sour cream at medium speed of an electric mixer 2 minutes.
Add 3 tablespoons sugar and ½ teaspoon vanilla; beat an additional 1 minute.
Spread over cheesecake.
Bake at 500 degrees for 5 minutes.
Let cool to room temperature on a servings.
