Keri C's Cheesecake
Keri C's Cheesecake *
2 pkg cream cheese -- (8-oz) softened
1 cup sugar
1 tsp vanilla
1 pint sour cream
2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup powdered sugar
Preheat oven to 375.
Prepare a 10-inch springform pan by spraying with non stick
spray. Next, lay and form NON-STICK foil over the ring so
that the non-stick surface of the foil will be facing the
cheesecake batter. This is almost 100% insurance against
your cheesecake developing a crack. As the cake shrinks,
the non-stick foil allows it to pull away on the sides.
Trust me - it works.
Blend cream cheese, eggs, sugar, vanilla, and sour cream
until well mixed and smooth. Set aside. Blend crumbs,
butter, and powdered sugar together and press into bottom
and up sides of prepared 10 inch springform pan. Pour cream
cheese mixture into crust and bake at 375 for 30 minutes.
DO NOT OPEN OVEN DOOR - turn oven off and let cake stand in
oven until completely cold without opening oven door.
Excellent served plain. Can top with any fruit pie filling.
Can add 2 Tbs cornstarch to juice from any canned fruit and
cook until thickened; add fruit and cool before spreading on
cheesecake. Good too if you dip a big spoon down into the
peanut butter jar and drop a coupla big spoonfuls of peanut
butter into the batter while its blending, and then stir in
a few big handfuls of milk chocolate chips into the batter.