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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 10 |
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I've been making this cheesecake on every holiday for the last 15 years or so. I combined several recipes to create this one that my family and I truly love. It's nice and thick, firm, and is not overly sweet. I'm posting it here for safe-keeping. Ingredients:
2 cups graham cracker crumbs |
2 tablespoons sugar |
1/2 cup melted butter |
2 lbs cream cheese (at room temp) |
1 cup sugar |
3 large eggs |
2 tablespoons cornstarch |
2 teaspoons vanilla |
2 teaspoons almond extract |
1 tablespoon lemon juice |
1 1/2 cups sour cream |
Directions:
1. Preheat oven to 450°F.
2. Combine graham cracker crumbs and 2 Tbs sugar in a bowl.
3. Add butter and stir until moistened.
4. Press mixture into the bottom and sides of a -inch springform pan to form crust.
5. Place in freezer until ready to fill.
6. In large bowl, beat cream cheese with hand mixer until creamy.
7. Add sugar a little at a time until creamy.
8. Beat in eggs one at a time.
9. Beat in cornstarch.
10. Beat in vanilla, almond extract, and lemon juice.
11. Beat in sour cream.
12. Pour into chilled pie crust.
13. Place a shallow pan of water about 1/2 inch deep on bottom oven rack.
14. Place cheesecake on rack above water.
15. Bake 12 minutes.
16. Without opening door, lower heat to 250 degrees.
17. Let bake for 45 minutes to an hour or until center is set.
18. Turn off oven and leave oven door ajar for 1 hour.
19. Remove cake from oven and bring to room temperature
20. Fridge overnight.
21. You can top the cake with canned pie filling before chilling, or you can serve the plain cheesecake with a choice of chilled, canned pie fillings served on the side.
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