Eric's Recipe

Cheesecake

Category: Recipes

Crust options:

You can use any deep dish frozen pie crust or make your own for a standard pie plate. However, easy that is, there is just enough room for the basic ingredients. Bake the pie crust ahead of time. Any toppings for this crust can be added when serving.

The spring pan/graham cracker crust option provides more room for the toppings.

Graham cracker-spring form pan crust-

20 crushed graham crackers. Hint: two (2) cups of graham cracker crumbs.
1/4 lb of butter melted (one stick).

Combine the butter and the graham cracker crumbs then pat into a 9 inch spring form pan. You don't have to go really high on the sides; maybe an inch and a half.

Filling-

3 eggs
16 oz of cream cheese - Do not use "light or no fat."
3/4 cup sugar
1 teaspoon vanilla extract

Pre-heat oven to 375 F

Mix the above. It helps to take the cream cheese out of the refrigerator for about an hour before. Electric egg beaters (hand held) to whip the mixture helps to softens the cream cheese.

Pour (and scrape) the mixture into the crust of the spring pan or other crust. Bake at 375 degrees F for 25 minutes.

Cool 1 hour.

1 pint sour cream (16 oz or one pound)
4 1/2 tablespoons sugar
1 teaspoon vanilla

Pre-heat oven to 475 o F

Whip the above and add to the top of the cheese cake. Bake 7 minutes at
475 degrees F.

Cool completely before serving or before putting into the refrigerator.