Creamy cheesecake (the birthday cheesecake)

Yield: 14 Servings

Measure Ingredient
4 packs (8 oz. ea) cream cheese
2 eaches Med eggs
1 cup Sugar, less 2 Tbsp.
1 teaspoon Vanilla
2 tablespoons Cornstarch
1 cup Sour cream
1 teaspoon Almond extract
\N \N Crust:
2 cups Graham cracker crumbs
1 each Stick of butter, melted
2 tablespoons Sugar (from above cup)

For crust: Mix the 2 T sugar with crumbs. Add melted butter. Place in a 9" springform pan. (Mixture will go at least 1" up the sides.) Chill this crust in the freezer while you make the filling.

Filling: Preheat oven to 450. Beat the cream cheese with sugar, eggs, vanilla and cornstarch. (A food processor works great for this.) Blend until very smooth. Add the sour cream and almond extract.

Pour into the chilled crust.

Bake 10 minutes. Reduce temperature to 200 and bake for 45 minutes more. Now turn off the oven completely and leave cheesecake in with the door slightly ajar for 2 or 3 more hours.


This is the creamiest cheesecake we've ever had!!

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