Katie LacerCheescake.
September 2nd 2008 19:02
I made this over the weekend. When you pull it out of the oven, it's going to shake like jelly in the middle. It'll firm up as it chills. 
You Will need
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter/margarine, melted
- 1 tablespoon sugar
Filling
- 3 packages of cream cheese, softened (8 ounce packages)
- 1 cup sugar
- 1/4 cup all purpose flour
- 3 eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla
- Whatever you want to top it with, if anything.
Preheat the oven to 300º. Combine graham cracker crumbs, butter and sugar until well blended. Press crumb mixture into the bottom of a Springform pan (or any other kind of pan, but the Springform made it sooooo much easier). Bake for 10 minutes and remove to cool.
Beat cream cheese, sugar and flour at medium speed until smooth. Add eggs, mix on low until blended. Stir in sour cream & vanilla. Pour into the pan, on top of the crust. Bake for 55 minutes and remove. Let it cool COMPLETELY before you cover it and stick it in the fridge to chill. Chill for at least 4-5 hours, or overnight. Cut, top & serve when ready.
Always,
KT
You Will need
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter/margarine, melted
- 1 tablespoon sugar
Filling
- 3 packages of cream cheese, softened (8 ounce packages)
- 1 cup sugar
- 1/4 cup all purpose flour
- 3 eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla
- Whatever you want to top it with, if anything.
Preheat the oven to 300º. Combine graham cracker crumbs, butter and sugar until well blended. Press crumb mixture into the bottom of a Springform pan (or any other kind of pan, but the Springform made it sooooo much easier). Bake for 10 minutes and remove to cool.
Beat cream cheese, sugar and flour at medium speed until smooth. Add eggs, mix on low until blended. Stir in sour cream & vanilla. Pour into the pan, on top of the crust. Bake for 55 minutes and remove. Let it cool COMPLETELY before you cover it and stick it in the fridge to chill. Chill for at least 4-5 hours, or overnight. Cut, top & serve when ready.
Always,
KT
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