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Classic Cheesecake

Guest Author - Sandy Moyer

Classic Cheesecake with Sour Cream Topping

graham cracker crust

  • 6 graham crackers
  • 2 tsp. melted butter
    Preparation -
    Process the graham crackers in a blender or food processor to make crumbs. Mix the crumbs with the melted butter. Place the mixture in \the bottom of a 9" pie dish or cake pan and press in place with a fork.

    filling

  • 3 eggs, lightly beaten
  • 2 - pkgs. (8 oz. each) cream cheese
  • 2/3 cup sugar
  • dash of salt
  • 1/2 tsp. vanilla
    Preparation -
    Mix all the ingredients together in a bowl and beat at medium speed for about 3 minutes. Pour the mixture into the pan over the unbaked graham cracker crust. Bake in a preheated oven at 350º for about 30 minutes or until the cheesecake is set in the center. Remove from the oven and let cool for about 20 minutes before adding the topping.

    topping

  • 1 cup sour cream
  • 3 T. sugar
  • 1 tsp. vanilla
    Preparation -
    Whisk all the topping ingredients together. Pour over the top of the baked cheesecake. Bake at 350º for 10 more minutes. Cool to room temperature on a wire rack then regrigerate for several hours before serving.

    This recipe can be doubled and baked in a 9" or 10" springform pan. Increase the baking time from 30 minutes to about 45 minutes.

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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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