One Year Ago: Italian Meatball Sandwich
I hope you all had a wonderful Easter! My mother had Easter dinner at her house this past Saturday and I offered to bring a dessert. I hadn't had cheesecake for a long time and I was in the mood for it, so I decided to make one. I originally obtained this recipe from allrecipes and made a few changes to it. This yields the perfect cheesecake. It is smooth and creamy and has great flavor. There is no cracking or sinking in the middle if you follow the directions exactly. I hope you try this recipe! For better results, make this the day before.
- 1 1/2 c graham cracker crumbs
- 1/4 c melted butter
- 1/2 tsp ground cinnamon
- 1/4 c sugar
- 4 (8 oz) pkg Philadelphia cream cheese, room temperature
- 1 1/2 c sugar
- 3/4 c milk, room temperature
- 4 large eggs, room temperature
- 1 c sour cream, room temperature
- 1 tbsp pure vanilla extract
- 1/4 c all-purpose flour
- 1/4 tsp salt
Preheat oven to 350 degrees.
Grease a 9-inch springform pan. Wrap the outside of the pan with two layers of tin foil.
In a medium bowl, mix the crust ingredients together. Press onto the bottom of the prepared pan.
In a large bowl, mix the cream cheese with the sugar until just smooth. Do not over mix. Scrape down the sides of the bowl frequently.
Stir in the milk and eggs one at a time, mixing just enough to incorporate into the mixture. Stir in sour cream, vanilla, salt and flour just until smooth. Again, be careful to not over mix.
Place the prepared pan in a water bath. Pour the filling into the prepared crust.
Bake for 1 hour. Remove the cheesecake from the oven. Carefully run a greased knife around the rim of the cheesecake to loosen from the edge and prevent cracking when cooling. Place the cheesecake back into the oven. Close the oven door, turn off the heat and allow the cheesecake to cool for 5 hours.
Cover and chill in the refrigerator.
Serve with your favorite toppings.
This post is linked to: Sweet as Sugar Cookies