Chef Jim's Favourite Cheesecake

Photo by Jim M.
Adapted from thefoodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thefoodnetwork.com

Ingredients

  • 1

    cup HONEY MAID Graham Cracker Crumbs

  • 3

    tablespoons sugar

  • 3

    ounces butter or margarine, melted

  • 5

    (8 ounce) packages PHILADELPHIA Cream Cheese, softened

  • 1

    cup sugar

  • 3

    tablespoons flour

  • 1

    tablespoon vanilla

  • 1

    cup BREAKSTONE'S or KNUDSEN Sour Cream

  • 4

    eggs

Directions

Preheat oven to 325 degrees F if using a silver 9-inch spring form pan (or to 300 degrees F if using a dark nonstick 9-inch spring form pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 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. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

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