Keri's Spoiler Jewish Deli cheesecake
Crust: 2 cups graham cracker crumbs, 1/4 cup sugar, 1/3 cup melted butter. Put parchment circle in bottom of springform pan, and line edges of pan with NON-STICK foil, non-stick side facing the batter. This will keep the cheesecake from cracking, as it can release from the sides as needed while cooling. (DON'T LOOK AT ME LIKE THAT! IT WORKS!)
Cheesecake batter: 2 8-oz blocks cream cheese, 1 cup sugar, 1 Tbs vanilla, 3 eggs, 1 pint sour cream, blended till smooth. Pour into unbaked crust.
Bake in a preheated 375 degree oven for 30 minutes, turn off oven, and leave cheesecake in oven till the oven is almost cold. Chill. Excellent with no topping at all. If you want the traditional cherries, thicken a can of cherry pie filling with a little cornstarch and add a half teaspoon almond extract. Infinitly modifiable.
Crust: 2 cups graham cracker crumbs, 1/4 cup sugar, 1/3 cup melted butter. Put parchment circle in bottom of springform pan, and line edges of pan with NON-STICK foil, non-stick side facing the batter. This will keep the cheesecake from cracking, as it can release from the sides as needed while cooling. (DON'T LOOK AT ME LIKE THAT! IT WORKS!)
Cheesecake batter: 2 8-oz blocks cream cheese, 1 cup sugar, 1 Tbs vanilla, 3 eggs, 1 pint sour cream, blended till smooth. Pour into unbaked crust.
Bake in a preheated 375 degree oven for 30 minutes, turn off oven, and leave cheesecake in oven till the oven is almost cold. Chill. Excellent with no topping at all. If you want the traditional cherries, thicken a can of cherry pie filling with a little cornstarch and add a half teaspoon almond extract. Infinitly modifiable.
