Yield: 1 Servings
|1||Stick (1/4 pound) butter or margarine|
|1¾ cup||Graham cracker crumbs|
|¼ cup||Chopped pecans or walnuts|
|½ teaspoon||Ground cinnamon|
|2 packs||(8-ounce) cream cheese, softened|
|1⅛ cup||Granulated sugar, divided|
|2½ teaspoon||Pure vanilla extract, divided|
|½ teaspoon||Almond extract|
|2 pints||(4 cups) dairy sour cream, divided|
This is a very simple cheesecake recipe that everyone loves. My mother has been making it for as long as I can remember, and folks always want the recipe. It seems to be infallible, and the sour cream topping will hide any cracks. I hope you'll emjoy it, too.
1. The day before you intend to serve this, preheat oven to 350 degrees F.
2. Melt butter in medium-sized saucepan.
3. Add graham cracker crumbs, nuts, and cinnamon. Stir with wooden spoon until thoroughly combined.
4. Set aside approximately 1 teaspoon of the crumb mixture. Press remaining crumbs onto bottom and sides of a springform pan.
5. Break eggs into large mixing bowl. Beat with electric mixer or wire whisk.
6. Add cream cheese, 1 cup of the granulated sugar, 2 teaspoons of the vanilla, and almond extract. Beat until smooth.
7. Blend in 3 cups of the sour cream.
8. Pour into crumb crust.
9. Bake until just set (approximately 35 minutes). Do not worry if it cracks. Cool.
10. Refrigerate for at least 5 hours before serving (preferably overnight).
11. An hour or so before serving, combine reserved 1 cup sour cream, 2 tablespoons of the sugar, and ½ teaspoon of the vanilla. Spoon over top and sides of cheesecake.
12. Sprinkle reserved crumbs over sour cream topping. Posted to EAT-L Digest 12 Mar 97 by Teasel <teasel@...> on Mar 12, 1997