Sunday, August 15, 2010


This recipe comes from Gourmet Magazine, April 1996.  The only change I made was that I add sour cream to the batter.  There is a topping layer I don't always do but if you want to, it will cover up imperfections on the top.  Cheesecake cracks especially when baking in a dark pan.  If buying a spring form pan, get a light colored one.  I have one but last time I took a cheesecake somewhere I never got the bottom back.  You used to get 11 Graham Crackers in a pack so the recipe was obviously intended for 1 pack.  Well now you get 9 so you have to open a 2nd pack.  This crust would also be good if you want to add Walnuts.  Also, you can flavor the batter anyway you want.  I have added Bailey's to it and I have posted  a Lemon Cheesecake recipe I made up using this recipe as a jumping off place.
For Crust, in processor, add 11 Graham Crackers broken first into quarters, 1/3 Cup Sugar, 1/3 Cup Softened UnSalted Butter and 1/8 tsp Salt.  Dump into the bottom of a spring form pan and flatten using a flat bottomed object, pictured my meat tenderizer, but a glass works well too.  Flatten tightly in the corners as shown.  Preheat oven to 350.
For batter, beat at medium speed (3) 8oz softened Cream Cheese blocks and 2/3 Cup Sour Cream.  Add 4 Eggs, 1 at a time beating at low speed until just combined.  Add 1 tsp Vanilla and 1 Cup Sugar beating on low until just combined.  Pour batter over crust and bake in preheated oven for 45 minutes.  Remove from oven and set on cooling rack for 5 minutes.  Make topping.  Stir together 2 Cups Sour Cream, 1 Tbl Sugar and 1 tsp Vanilla.  Drop spoonfuls of topping over cake and spread to an even layer.  Place back in oven for 10 minutes.  Place on cooling rack.  After 10 minutes or so, remove the ring.  Serve at room temperature.  Serve with fresh berries.
Cool completely before refrigerating.  If you refrigerate, remove 30 minutes before serving.

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