Dale and Pat's Foolproof Cheesecake
By Nemo
According to the author: "I've never figured out what to do with leftovers because there are never any. Does it freeze? You won't need to find out because there won't be any left to freeze. How long does it last in the refrigerator? Who knows? At our house, even with a small number of guests, it usually never makes it to the refrigerator. It travels home on little paper plates in the hands of grateful company, all of whom think you are a terrific cook." Ain't it the truth!!!
Contributor: Melinda Bargreen - Seattle Times 9/89
- 12
Ingredients
- CRUST:
- 3/4 cup graham cracker crumbs
- 1 Tbs sugar
- 1 Tbs butter; melted
- FILLING:
- 4 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 3 8-oz pkg cream cheese; room temp
- SOUR CREAM TOPPING:
- 2 cup sour cream
- 2 Tbs sugar
- 1 tsp vanilla extract
- fruit topping (optional) - see below
Preparation
Step 1
In a mixing bowl, combine crust ingredients. You can smash up 10 graham crackers if you do not buy a box of graham cracker crumbs. Spread the crust across the bottom of a 9 - 9 1/2 inch springform pan. Put eggs, sugar, vanilla and cream cheese in a blender or food processor and blend until smooth.. Pour, gently, over crust. Bake in 375 degree oven for 30 - 35 minutes or until done (see hints below). Leave the oven on. In mixing bowl, combine sour cream topping ingredients and stir til well blended. Spread over hot cheesecake; return cheesecake to oven for 5 minutes. Remove from oven and allow to cool on counter until it can be refrigerated. Refrigerate for at least 3 hours.
HINTS: Pour filling gently on to crust to avoid stirring up crumbs. It won't affect the taste but will affect the appearance. To tell if it is done, look for circular cracks and a brown top. If you think it is done, give it a little shake. The cheesecake should quiver slightly, as if it were custard. If it sloshes at all in the middle, it is not yet done.
FRUIT TOPPING: Take some berries (preferably fresh) and a small, 6-8 oz jar of the same flavored jam. Spread a small amount of jam over the cheesecake and press berries into it, starting at the center and working out.