2 TBSP butter, melted
4 packages of cream cheese, 8 oz each
1 1/2 c sugar
3/4 c milk
4 eggs
1 c sour cream
1 TBSP vanilla extract
1/4 c flour
Preheat oven to 350 degrees. Grease 9" springform pan. This is a springform pan:
There's a glass, or metal, disc in the bottom or the pan and then the latch is released, the disc is removable.
Put the graham crackers in large plastic bag and crush them. I use a rolling pin and it works marvelously. In a medium bowl, mix the graham cracker crumbs and butter together. The mixture will be that of moist crumbs. It will not be wet, and it won't even clump together. Press the crumbs into the bottom of the greased pan. Press them slightly higher along the edges to create a very shallow lip.
In a large bowl mix cream cheese and sugar until smooth. Blend in milk and then mix in eggs one at a time; just enough to incorporate them. Mix in sour cream, vanilla and flour until smooth.
Pour filling into prepared crust. As you can see, it's very near the top. Yes, it does rise. I have never had it over flow, but I'm not willing to risk it. I put a cookie sheet under the cheesecake just in case.
Here you can see the cake has risen out of the pan.
Once it cools, it will condense again. It is important to read the instructions. But it's even more important to follow them. Leave the door closed on the oven, otherwise this will happen:
I wasn't too worried because it all tastes the same. But your cake will not crack if you leave the oven door closed. I promise.
It still looks good anyway, if I do say so myself.
Next you just need to slice it up and "doctor" it (as my in-laws say) to perfection. My drug of choice? Cherry pie filling and chocolate sauce.
Mmmm.
Tell me your mouth isn't watering right now...
Aren't you impressed? If you make this for company or your spouse or your in-laws, they will be impressed too.
And trust me, it tasted as good as it looked.
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In a large bowl mix cream cheese and sugar until smooth. Blend in milk and then mix in eggs one at a time; just enough to incorporate them. Mix in sour cream, vanilla and flour until smooth.
Pour filling into prepared crust. As you can see, it's very near the top. Yes, it does rise. I have never had it over flow, but I'm not willing to risk it. I put a cookie sheet under the cheesecake just in case.
Bake in preheated oven for 1 hour. Turn oven off and let the cake cool in oven with the door closed for 5 - 6 hours. This prevents cracking.
Chill in refrigerator until serving.
Here you can see the cake has risen out of the pan.
Once it cools, it will condense again. It is important to read the instructions. But it's even more important to follow them. Leave the door closed on the oven, otherwise this will happen:
I wasn't too worried because it all tastes the same. But your cake will not crack if you leave the oven door closed. I promise.
It still looks good anyway, if I do say so myself.
Next you just need to slice it up and "doctor" it (as my in-laws say) to perfection. My drug of choice? Cherry pie filling and chocolate sauce.
Mmmm.
Tell me your mouth isn't watering right now...
Aren't you impressed? If you make this for company or your spouse or your in-laws, they will be impressed too.
And trust me, it tasted as good as it looked.
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