Cheesecake can be a daunting task but honestly, it just takes practice. Don’t be nervous to give the recipe a try at home.
It can be such a sweet treat to bring to a dinner party that really is a cinch to make. Just make sure you have a good, truly leak-proof spring form pan and you’ve got yourself one delicious treat (that looks like it took tons of effort to make!)
For Pie Crust
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
For Cream Cheese Filling
1/2 teaspoon Knox gelatin
1 1/2 pounds cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1/2 pint sour cream
1/2 teaspoon vanilla
1/4 cup sugar
Preheat your oven to 350 degrees.
Mix graham cracker crumbs, 1/4 cup sugar, melted butter and Knox gelatin together and press into 9” spring form pan. Set aside.
Next, you'll want to beat together the cream cheese and 1/2 cup of sugar until it is smooth and completely blended. Add in your 3 eggs, one at a time making sure each is incorporated into the mix before adding another. Then, mix in your vanilla.
Fold in any extra ingredients desired like white chocolate, fruit, liqueur, etc.
Pour the mixture into your preset pie crust and pop in the oven. Bake at 350 for one hour. Turn off the oven, but leave the pie in there.
Allow the pie to cool completely in the oven with the door cracked an inch or so. This will prevent the top of the pie from cracking.
Mix your sour cream, 1/4 cup of sugar remaining and vanilla and spread on cooled cheesecake. Return to the oven for 10 minutes. Refrigerate overnight before serving.
6 - 8