| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Stick (1/4 pound) butter or margarine | |
| 1 3/4 | c | Graham cracker crumbs |
| 1/4 | c | Chopped pecans or walnuts |
| 1/2 | ts | Ground cinnamon |
| 3 | lg | Eggs |
| 2 | pk | (8-ounce) cream cheese, softened |
| 1 1/8 | c | Granulated sugar, divided |
| 2 1/2 | ts | Pure vanilla extract, divided |
| 1/2 | ts | Almond extract |
| 2 | pt | (4 cups) dairy sour cream, divided |
INSTRUCTIONS
This is a very simple cheesecake recipe that everyone loves. My mother has been making it for as long as I can remember, and folks always want the recipe. It seems to be infallible, and the sour cream topping will hide any cracks. I hope you'll emjoy it, too. 1. The day before you intend to serve this, preheat oven to 350 degrees F. 2. Melt butter in medium-sized saucepan. 3. Add graham cracker crumbs, nuts, and cinnamon. Stir with wooden spoon until thoroughly combined. 4. Set aside approximately 1 teaspoon of the crumb mixture. Press remaining crumbs onto bottom and sides of a springform pan. 5. Break eggs into large mixing bowl. Beat with electric mixer or wire whisk. 6. Add cream cheese, 1 cup of the granulated sugar, 2 teaspoons of the vanilla, and almond extract. Beat until smooth. 7. Blend in 3 cups of the sour cream. 8. Pour into crumb crust. 9. Bake until just set (approximately 35 minutes). Do not worry if it cracks. Cool. 10. Refrigerate for at least 5 hours before serving (preferably overnight). 11. An hour or so before serving, combine reserved 1 cup sour cream, 2 tablespoons of the sugar, and 1/2 teaspoon of the vanilla. Spoon over top and sides of cheesecake. 12. Sprinkle reserved crumbs over sour cream topping. Posted to EAT-L Digest 12 Mar 97 by Teasel <[email protected]> on Mar 12, 1997
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