Jan's Cheesecake
This recipe was adapted from the original 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.
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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
- 3/4 c. graham crackers
- 1 tsp. cinnamon
- 2 tbsp. Sugar
- 1 or 2 tbsp. butter
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
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