Foolproof Cheesecake
42
Ingredients
| Crust | |||
| ¾ | cup |
graham cracker crumbs
|
* |
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
butter
melted |
|
| Filling | |||
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 24 | ounces |
cream cheese
room temp |
|
| Topping | |||
| 2 | cups |
sour cream
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Directions
Combine the crust ingredients in a mixing bowl.
Spread crust across the bottom of a 9 inch or 9½ inch springform pan.
Put the filling ingredients in a food processor; blender, or electric mixer bowl.
Process (or blend) until smooth then pour gently over the graham cracker crust.
Bake in a 375℉ (190℃) oven for 30 to 35 minutes or until done.
(The top will be brown and circular cracks will appear. If you shake the pan, the cheesecake should quiver slightly, as if it were custard. Do not overcook)
Take the cheesecake out of the oven. Leave the oven on.
In a mixing bowl, combine the sour cream topping ingredients and stir until blended.
Spread the sour cream topping over the top of the hot cheesecake.
Return cheesecake to the oven for 5 minutes.
Remove cheesecake from the oven.
Let cool on the counter for about one hour.
Refrigerate at least 3 hours, preferably overnight.
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Nutrition Facts
Serving Size 1616g (57.0 oz)
