Cheesecake Recipe
Ingredients: Instructions:
Preheat the oven to 350°F (175°C).
2 cups graham cracker crumbs In a medium bowl, mix together the
graham cracker crumbs, 1/4 cup of
1/4 cup granulated sugar granulated sugar, and melted butter
1/2 cup unsalted butter, melted until well combined.
Press the mixture into the bottom of a
4 packages (32 oz) cream cheese, 9-inch springform pan
softened Place the pan on a baking sheet and
bake at 350°F (175°C) for 10 minutes.
1 1/4 cups granulated sugar Remove from the oven and let cool.
In a large bowl, beat the cream cheese
4 eggs
and 1 1/4 cups of granulated sugar until
2 tsp vanilla extract creamy and smooth.
Add the eggs, one at a time, beating
1/2 cup sour cream
well after each addition.
Stir in the vanilla extract and sour
cream.
Pour the mixture over the crust in the
Notes: springform pan
Create a water bath for the cheesecake
Prepare the raspberry sauce (optional):
Bake at 325°F (160°C) for 1 1/2 hours
Place raspberries, sugar, and water in a
Remove from oven and let cool to room
small saucepan. Use a potato masher to
temperature.
mash the raspberries. Heat on medium,
Chill the cheesecake in the refrigerator
whisking, about 5 minutes, until the sauce
for at least 4 hours or overnight before
begins to thicken. Remove from heat, and
let cool
serving.
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