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Thursday, August 11, 2011

Cheesecake

Cheesecake

*This has been a family staple for as long as I can remember. It is hands down the best cheesecake I've ever eaten.  And since I've personally made it many times, I can give the recipe a huge thumbs up.

Crust:
1 1/4 cups crushed graham crackers (approx 16 crackers)
1/4 cup melted salted butter
1/4 cup sugar

Cheesecake Layer:
2 - 8 oz packages cream cheese, softened (please no light or fat free)
1 tsp vanilla
1/2 cup sugar
3 eggs, unbeaten

Top Layer:
1 pint sour cream (please no light or fat free)
1/4 cup sugar
1 tsp vanilla

For the crust:  Preheat oven to 475 degrees.  Heavily grease a 9" cake or pie pan.  Sprinkle with 2 TB of the graham cracker crumbs.  Set aside 2 more TB of crumbs.  Then mix the remaining crumbs with the melted butter and sugar until crumbly.  Pack firmly into bottom of pan.

For the cheesecake layer: With electric beater at low speed, beat cream cheese until smooth and fluffy.  Gradually add vanilla, sugar and eggs.  Continue to beat until smooth and creamy.  Pour over crust and bake for 20 minutes.  Remove from the oven and let stand 15 minutes.

For the top layer: Turn oven down to 375 degrees.  Stir together the sour cream, vanilla and sugar until the sugar is dissolved.  Spread evenly over the cheesecake layer.  Sprinkle with the 2 TB reserved crumbs.  Bake 10 minutes.  The top will not look browned or even like it is set, but do NOT bake longer than 10 minutes.  Remove from oven and let cool.  Then refrigerate until cold.

Recipe Source: Lillian Ulmer/Mrs. Lester Margetts

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