[crust]
2.5 c graham cracker crumbs (2 sleeves graham crackers, blended until fine)
2 T sugar
1/2 c butter, melted
[cheesecake]
4 8oz pkgs cream cheese
1.5 c sugar
3 T flour
5 eggs
1 c sour cream
1 T vanilla
1 T lemon juice
Preheat oven to 325 degrees. Combine graham cracker crumbs and sugar. Stir in melted butter until moistened. Pour the mixture into a 9-inch spring-form pan. Press the crumbs into the bottom and 1 inch up the sides of the pan. Bake for about 10 minutes. Remove and cool to room temperature.
To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy. On medium low, add eggs one at a time, mixing well with each addition. On low, add sour cream, lemon juice and vanilla just until combined. Bake for about 1 hour and 15 minutes at 325. Remove from the oven, let cool, and chill in the refrigerator overnight.
OPTIONAL: Top with cherry pie filling, raspberry jelly (heated to spreadable consistency), and/or whipped topping.
CHEESECAKE BAKING TIPS:
It’s very common for cheesecakes to crack while baking. Here are a few tips that will generally prevent cracks (at least the major ones).
- Do not over-beat the eggs. Eggs, when whipped or beaten, hold air. Those air pockets will force themselves to the surface while in the oven.
- Grease the sides of the pan before pouring the cheesecake batter. You can do so with shortening, or just spray with non-stick cooking spray.
- Bake with a water bath. Fill a pan with water and set on the rack below the cheesecake. The additional moisture will allow the cheesecake to bake more evenly.
- Take the cheesecake out of the oven while the center is still wobbly. It will continue to cook once it’s sitting at room temperature.
- Run a knife along the sides before opening the spring latch. Release the spring-form and re-attach prior to cooling in fridge.
- If all else fails, cover the top of the cheesecake with chocolate, raspberry jelly, or cherry filling. Cut along the crack first and no one will be the wiser!
Credit to Bakerella for original recipe.
