Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Stick (1/4 pound) butter or margarine |
1¾ cup | Graham cracker crumbs |
¼ cup | Chopped pecans or walnuts |
½ teaspoon | Ground cinnamon |
3 larges | Eggs |
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