Cheesecake Recipe
persephone
Registered Users Posts: 2
My fiance's sister and her family are coming to visit us in a month, from the Czech Republic. It will be their first time to the U.S. and I was trying to think of something nice I could get for them or make for them to welcome them. I decided on cheesecake because they've never had it before! Anyways, I want to try and make one but I want a GOOD recipe. (They need to see how great cheesecake really is.) Does anyone have one? If I can't find one I'll just buy a cheesecake, but I'd much rather make one, if I can pull it off.
Thanks!
Thanks!
3a/b, very thick hair
"Failure is never quite so frightening as regret."
"Tak dlouho se hledali, az se nasli."
"Failure is never quite so frightening as regret."
"Tak dlouho se hledali, az se nasli."
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Cheesecake
1 3/4 cup graham cracker crumbs
1 1/4 cup sugar, divided
1/3 cup margarine, melted
3 packages (8 oz. size) cream cheese, softened
2 teaspoons vanilla
3 eggs
1 cup sour cream
Preheat oven to 350. Combine crumbs, margarine and 1/4 cup of the sugar. Press on bottom and sides of a 9 or 10 inch springform pan. With a handheld blender on high speed, mix cream cheese, remaining sugar, and vanilla until creamy. Beat in eggs one at a time. Blend in sour cream. Spread in pan. Bake at 350 for 60-70 minutes or till center of cheesecake is set. Turn off oven. Open oven door slightly and leave cheesecake in oven for additional hour. Remove from oven. Let cheesecake cool completely on counter and then transfer to refrigerator. After cheesecake is completely chilled, remove sides of pan.
Make sure to follow the directions completely because if a cheesecake is cooled too quickly it will crack. It also continues cooking a little while the oven is turned off. My cheesecakes end up with a small crack about half the time anyway. You can put topping on it, but it is so rich you really don't need any. If I'm making it at Christmas or another family get-together, I usually buy a can of cherry pie filling and a can of blueberry pie filling. Instead of putting it on the cheesecake, I put it in a bowl so that people can add filling if they want to. My springform pan is non-stick and is the 10-inch size. I have the baking time down to a science! 63 minutes. Of course all ovens are different, so you may have to experiment with the time. Also, the center of my cheesecake is a little "jiggly" but beginning to turn light brown in spots when I turn off the oven. By the time it comes out of the oven, it's firm.
Let me know how you like it!
junior's
Peppy - Thanks for the recipe! I will probably try making it this weekend. I'll let you know how I like it!
webjockey - Thanks for the link. I'll probably end up buying a cheesecake anyways since I'm not the best cook. I want them to taste EXCELLENT cheesecake, not just so-so.
"Failure is never quite so frightening as regret."
"Tak dlouho se hledali, az se nasli."