Basic Cheesecake
Crust:
1 packet graham crackers, crushed into crumbs
4 tbsp. sugar
5 tbs. butter or margarine, melted
Filling:
5 packages (8oz each) cream cheese
1 cup sugar
3 tbsp. flour
1 tbsp. vanilla
1 cup sour cream
4 eggs
Preheat oven to 325*. Combine graham crackers, 3 tbsp. sugar and butter;
press firmly into bottom of a 10-inch springform pan. Bake for 10 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on
medium speed until well blended. Add sour cream; mix well. Add sour cream; mix
well. Add eggs one at a time, mixing on low speed after each addition just
until blended. Pour over crust.
Bake for 1 hour and 15 minutes or until center is almost set. Remove from
oven and immediately run a knife between cake and sides of pan to loosen. Cool
completely before removing rim of pan. Refrigerate at least four hours. Top
with fruit, if desired, before serving.
***Texture of cake improves a lot longer it is chilled - over night is best.
Robin
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