By Sharon Fox
SERVES 8 TO 10
1 cookie crumb crust recipe, made with finely ground graham crackers.
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla
Make cookie crumb crust as directed in separate recipe. Preheat oven to 350ºF.
MAKE FILLING AND BAKE:
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put spring-form pan with crust in a shallow baking pan. Pour filling into crust and bake in a baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in spring-form pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
Cheesecake keeps, covered and chilled, 3 days.
1 1/2cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch side of a buttered 24-centimeter spring-form pan. Fill right away or chill up to 2 hours.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”
For more information please visit her website:
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
This was printed in the July 15, 2012 – July 28, 2012 Edition