Cheesecake from Villa Park House |
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Prep Time: 780 Minutes Cook Time: 60 Minutes |
Ready In: 840 Minutes Servings: 6 |
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Note: I included the refrigeration time in the prep time total. Ingredients:
4 (8 ounce) packages cream cheese, softened |
6 eggs |
2 1/2 cups white sugar |
2 teaspoons vanilla |
1 (16 ounce) container sour cream |
3 -4 cups graham cracker crumbs (more or less if needed) |
2 teaspoons cinnamon |
1/2 cup sugar |
1/4 lb butter, melted |
Directions:
1. Mix cream cheese, eggs, sugar and vanilla with an electric mixer until smooth.
2. Add sour cream and mix with a spoon.
3. Mix crust ingredients right in the ungreased springform pan with hands.
4. Pat down hard.
5. Pour filling in on top of crust.
6. Cover bottom of pan with aluminum foil because it drips.
7. Bake at 350-375 degrees for 50-60 minutes.
8. Cool for one hour or completely cover with foil and put right in the refrigerator.
9. It must cool in refrigerator for at least 12 hours to be at its best taste.
10. (This is really important! The cheesecake will be runny if you skimp on this step!) Toppings: Top with fruit if you like.
11. Or, mix 1 container of sour cream, with 1/2 cup sugar and 1 tsp vanilla.
12. Put this topping on cheesecake when you take it out of oven, and bake it for ten more minutes.
13. (I always use the sour cream topping-yum!) Even with the sour cream topping you can melt some bittersweet chocolate squars and drizzle them over the top.
14. This looks really elegant and adds just a little chocolate flavor to contrast the sweetness of the cheesecake.
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