{{ :recipes:martys_cheese_cake.jpg?direct&200|}}
====== Jan's Cheesecake ======
/* Description */

This recipe was adapted from the original [[martys cheesecake|Marty's Cheesecake]] for Kathy and John's wedding. Draining the liquid from the sour cream makes the cheesecake a little creamier and allows it to freeze well.

<WRAP right>{(rater>id=100|name=Martys Cheesecake|type=rate|headline=off)}</WRAP>
|**Preheat:** 325°|**Yield:**  1 cheesecake||
|**Prep:** 0:20|**Wait:** 0:00|**Cook:** 1:10|


====== Ingredients ======
**Cheesecake**
  * 4 eggs							
  * 1 c. sugar						
  * 1 tsp. almond extract					
  * 2 tsp. Vanilla  (2 tsp)
  * 2 (8 oz.) cream cheese, softened
  * 2 pt. sour cream, drain each pt. until 1/2 c. liquid is drained

**[[jans cheesecake crust|Graham Cracker Crust]]**
{{section>recipes:jans cheesecake crust#Ingredients&noheader&nofooter&noeditbutton}}

====== Directions ======
  - Beat eggs with 1/2 cup sugar for 8 minutes Add 1/2 cup sugar.
  - In separate bowl, beat cream cheese with remaining sugar until light. 
  - Add to egg mixture with extracts.
  - Beat until smooth.  Add sour cream and beat thoroughly.  
  - Butter sides of spring-form pan, line bottom with graham cracker crust and pour in batter.
  - Bake at 325 for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.  
  - Turn off over and let cool without opening oven.  
  - Remove from oven and run metal knife around rim of pan to loosen cake.  
  - Refrigerate in pan overnight without covering.

====== Notes ======



/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



{{tag>Recipes Dessert/Cake JPhalen 5★}}
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