Crust 1/2 cup fine graham cracker crumbs 1/4 cup granulated sugar 1/2 cup butter, softened
Preheat the oven to 375 degrees F.
Combine graham cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an ungreased 9−inch pie plate. Press flat onto bottom only. Bake for 8 minutes or until the edges are slightly brown. Reduce the oven temperature to 350°F for the filling.
Filling 16 ounces cream cheese 1 cup sour cream 2 tablespoons cornstarch 1 cup granulated sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract
Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over−mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.
Topping 3/4 cup sour cream 1/4 cup confectioners’ sugar
Mix the sour cream and confectioners’ sugar. Spread the mixture over the top of the cooled cheesecake. Chill or freeze until ready to eat.
Preheat the oven to 375 degrees F.
Combine graham cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an ungreased 9−inch pie plate. Press flat onto bottom only. Bake for 8 minutes or until the edges are slightly brown. Reduce the oven temperature to 350°F for the filling.
Filling 16 ounces cream cheese 1 cup sour cream 2 tablespoons cornstarch 1 cup granulated sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract
Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over−mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.
Topping 3/4 cup sour cream 1/4 cup confectioners’ sugar
Mix the sour cream and confectioners’ sugar. Spread the mixture over the top of the cooled cheesecake. Chill or freeze until ready to eat.
0 comments:
Post a Comment