A cheescake, for my lovely sister-in-law's bridal shower!
INGREDIENTS:1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
1/2 teaspoon cinnamon
5 (250 g) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1 (19 ounce) can cherry pie filling
DIRECTIONS:
Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, cinnamon and butter; press firmly onto bottom of pan. Bake 10 minutes. After removing crust from the oven, spray remaining edges of pan with non-stick spray. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 1 hour 10 minutes or until center is almost set. Let cake cool before removing rim of pan (I like to refrigerate mine for a couple hours before I remove the the rim). Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.
5 (250 g) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1 (19 ounce) can cherry pie filling
DIRECTIONS:
Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, cinnamon and butter; press firmly onto bottom of pan. Bake 10 minutes. After removing crust from the oven, spray remaining edges of pan with non-stick spray. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 1 hour 10 minutes or until center is almost set. Let cake cool before removing rim of pan (I like to refrigerate mine for a couple hours before I remove the the rim). Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.
In case you want to read up on more tips on baking cheesecake, check out one of my favorite baking site: Baking 911! I have to say though, after years of making them and using zillions of different methods to keep them from cracking, I have only ever had one cheesecake not crack on me. I'm not sure if it's the baker or the altitude or both, but this girl just keeps a can of pie filling on hand, just in case!
3 comments:
Sarah. I love you. You are the reason I am on weight watchers.
Okay, not really. But geez!
*drool* Cheesecake is one of my ALL-TIME-FAVORITE desserts EVER! Thanks for making my mouth water!
God add 10lbs to me right now, that looks wonderful!!!
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