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Home Italian Marinade Salads

Cheesecake Recipe

Ingredients

How to make it

  • Crust

  • Preheat oven to 325F. Finely crush graham crackers in food processor or plastic bag. Mix with 3 Tbsp of sugar and butter. Press firmly into bottom of 9-inch springform pan. Back for 10 minutes.

  • Filling

  • After removing crust, turn oven down to 300F. (I find the lower the temperature the longer it takes, but it is more evenly cooked throughout) Beat cream cheese, 1 cup sugar, flour, and vanilla together. Add sour cream. Add eggs 1 at a time mixing on low speed just until blended. (I always make a mess with this recipe because it is a lot of filling, but make sure not to scrape any unmixed parts into the pan, because it will make your cheesecake lumpy later). Pour into crust.
  • Bake at 300 F. Check at one hour, keep checking (probably will take close to 1 1/2 to 2 hours). Wait till top is a dark tan. Remove from oven. Guide the edge back down inside the pan as it cools with a knife. Put into fridge to cool for minimum of 4 hours. DO NOT remove rim before it is cooled. Once chilled, enjoy!

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