Elaine's Cheesecake
Yield
1 cakePrep
25 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
granulated |
|
| 2 | pounds |
cream cheese
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | cup |
graham cracker crumbs
|
*
|
| ¼ | cup |
butter
or margarine |
|
| 1 ¼ | cups |
chocolate wafer crumbs
|
* |
| ¼ | cup |
butter
or margarine |
|
| 3 | tablespoons |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
granulated |
|
| 907.2 | g |
cream cheese
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
cornstarch
|
|
| 237 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
butter
or margarine |
|
| 296 | ml |
chocolate wafer crumbs
|
* |
| 59 | ml |
butter
or margarine |
|
| 45 | ml |
sugar
granulated |
|
Directions
In a small bowl, blend well the graham cracker crumbs, butter or margarine, and 3 tablespoons granulated sugar.
Press the crumb mixture in the bottom of a greased 8 inch or 9 inch springform pan.
Place the pan in the freezer to chill while you prepare the filling.
In a mixer bowl, mix the cream cheese and sugar until smooth and light.
When the cream cheese and sugar mixture is light and creamy, mix in the eggs, vanilla, and the cornstarch, making sure it is mixed well.
It should be a nice light yellow color.
Mix in the sour cream until well mixed.
Pour the mixture into the prepared springform pan.
Bake in a preheated 450℉ (230℃). oven for 10 minutes.
Reduce the temperature to 200 degrees F. and bake for another 45 minutes.
Turn oven off and allow the cheesecake to cool in the oven with the door opened slightly for 2½ to 3 hours.
Remove sides from pan and chill in refrigerator for another 2 to 3 hours.
Then slide the cheesecake off the bottom of your pan, if you wish.
