Friday, April 4, 2008

Classic Cheesecake

Okay, everyone has to try this cheesecake! It is so yummy, I must say. I made it for the first time this week and sent some home to my in-laws. My father-in-law called me that night to let me know that was the best cheesecake he has ever had. My husband inhaled the other 3/4's of it that same night. :) It's pretty simple too.
3 - 8 oz pkg of cream cheese (softened)
1 cup sugar
3 eggs
2 1/2 tsp. vanilla
1 pt sour cream
3 tbl sugar
1 tsp vanilla
Beat together in a large bowl cream cheese (make sure it's extra soft or it will be lumpy), sugar, eggs, and vanilla. Pour gently over baked graham cracker crust in a 9" spring form pan. Bake at 350 degrees for at least 30 minutes (may require 45 min). Take from oven and refrigerate for 30 minutes. Mix together sour cream, 3 Tbl sugar, and 1 tsp vanilla. Pour over cooked cheesecake and cook for another 5-10 minutes. Refrigerate for 24 hours. Top with pie filling of your choice.
Instead of pie filling, I used a bag of mixed frozen berries. I thawed them in a sauce pan with 3 tbl sugar and a little cornstarch and water. Once the mixture became bubbly, I poured it into a container and refrigerated it for half an hour. For every slice of cheesecake, I would pour some of the berry sauce over it. It was out of this world!
Graham Cracker Crust
1 1/4 cups crushed graham crackers
2 tbl sugar
4 tbl soft butter
- Mix well and spread evenly over bottom of pan. Bake for 10 minutes at 350 degrees. Let cool.