- 16
- 30 mins
- 85 mins
Ingredients
- Graham Cracker-Crumb Crust:
- 1/4 cup(s) graham cracker crumbs (from 11 rectangular graham crackers)
- 4 tablespoon(s) butter or margarine, melted
- 1 Tablespoon sugar
- Cheesecake:
- 3 package(s) (8-ounces) cream cheese, softened
- 3/4 cup(s) sugar
- 1 tablespoon(s) all-purpose flour
- 1 1/2 teaspoon(s) vanilla extract
- 3 large eggs
- 1 large egg yolk
- 1/4 cup(s) milk
- Fresh berries, for garnish
Preparation
Step 1
1. Preheat oven to 375 degrees F.
Prepare Graham Cracker-Crumb Crust: In 8 1⁄2- to 9-inch springform pan, with fork, mix crumbs, melted butter, and sugar until crumbs are evenly moistened. With hand, press crumb mixture firmly onto bottom and up side of pan. Bake 10 minutes; cool on wire rack. Turn oven to 300 degrees F.
2. Prepare Cheesecake: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy, about 3 minutes. Beat in flour and vanilla until well combined, scraping bowl with rubber spatula. Reduce speed to low; beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in milk just until blended, occasionally scraping bowl.
3. Pour batter into pan. Bake until edge is set and center jiggles slightly, 55 to 60 minutes. Run thin knife around edge of cheesecake to prevent cracking during cooling.
4. Cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 4 hours or up to overnight. Remove side of pan to serve. Garnish with fresh fruits.