Update my dinner status, I'm making this tonight.
12 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 10 Servings
Total Time (median): 1 : 40 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
From: janetm@online.magnus1.com (Janet Morrissey) Date: Wed, 22 Mar 95 18:26:03 GMT Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto bottom of 9 or 10-inch spring-form pan Bake 10 minutes. Beat cream cheese, sugar, and flour at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour over crust. Bake 1 hour and 10 minutes. Turn oven off and let cake sit in oven with the door propped open until oven has cooled. Loosen cake from rim of pan. Rim can be removed when completely cooled. Best flavor is developed if refrigerated. Any kind of crumbs can be used. I often use chocolate cookie crumbs rather than graham cracker crumbs. Ive also used finely chopped nuts. You can use margerine instead of butter, but I always figure that when I make a cheesecake, its special, so why cut corners on fat, calories, and, most especially, flavor. Many times I have added an additional partial package of cream cheese that I may have had on hand, and once I added a whole additional 8-oz package with no problem with the texture or taste. I have also added more sour cream than is called for since I always buy it by the pint. Anyway, play with this all you like, Ive never had it come out bad. For my SO, I top it with cherry pie filling from a can. Thats his favorite. I like it plain, myself, although Ill eat it with any topping. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
