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cooking // whiskful thinking

sm00bs in family_recipes

Cheesecake

I can't believe I didn't have a recipe for cheesecake in here anywhere. Sure, I had pumpkin cheesecake, but no plain ol' cheesecake. I found a great recipe on AllRecipes (of course) and made it nearly without any tweaks. I have a feeling this one might be one I could play around with a bit, though....

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Preheat oven to 350° F and adjust racks to have cheesecake in the middle with a baking dish filled with water on the rack below. Add the baking dish with at least an inch of water while the oven is preheating. Grease a 9" springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time. Mix in sour cream and vanilla until smooth. Add flour slowly, mixing just enough to incorporate. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in refrigerator until serving.

Notes: I don't really have much to say about this recipe other than it's easier than any other cheesecake recipe I've ever used and it turns out a perfect cheesecake. I made some alterations to the directions since the original author said overbeating the eggs with the cream cheese will make the cake tough. I think it might be possible to overbeat the cake, but I would be more concerned when adding the flour than when adding the eggs. I also added the modified water bath since I just can't imagine making a cheesecake without one. I also changed the crust slightly, changing it to graham cracker crumbs (the original calls for 15 crackers, but that's not very exact) and more butter. This cheesecake was the best I've had in a while and is the perfect cheesecake for toppings or to eat plain.
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