Cheesecake
Recipe
Courtesy Ryan Sloan
This
cheesecake is a wonderful smooth and creamy cheesecake. Make this
simple recipe and add
a spoonful of sauce on top of each serving right before serving. Sauces such as strawberry,
blueberry, raspberry or key lime sauce to make it even more
decadent. Or simply drizzle a chocolate sauce on top.
Ingredients:
- 4 8 oz pkgs of cream cheese
- 1 1/2 cups of sugar
- 1 cup of sour cream
- 3/4 cup milk
- 1/4 cup flour
- 4 eggs
- 1 tbs vanilla
-
1 tsp lemon juice, freshly squeezed
* Note: All of the above ingredients should be at room temperature prior to preparing.
Graham Cracker Crust: - 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter (1/2 stick), melted
Directions:
- Preheat oven to 325 degrees.
- Grease the bottom and sides of a 9" springform pan.
- Combine the graham cracker crumbs, sugar and melted butter.
- Press the graham cracker mixture into the bottom of a 9" springform pan forming a bottom crust.
- Beat the cream cheese until creamy and all lumps have disappeared.
- Gradually add sugar until creamy, beating on low.
- Add milk.
- Add eggs one at a time, until combined after each egg.
- Add sour cream, flour, vanilla and lemon juice until well combined.
- Pour ingredients on top of graham cracker crust in springform pan.
- Bake in preheated oven for 60 minutes. Turn oven off and allow the cheesecake to remain in the oven for 3 to 4 hours, until the oven has cooled completely.
- Chill and remove 15 minutes from refrigerator prior to serving.
Comments:
-
Be sure to mix all ingredients on low to avoid over mixing. This
will help to prevent the top of the cheesecake from cracking.
- You can use a 10" springform pan also.
- You may also add a 1/2 cup of finely chopped nuts to the graham cracker mixture such as almonds, pecans and walnuts, or a combination of all.
Tips:
- None
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