>> Thursday, December 31, 2009
Omg for the longest time I have wanted to try this cheesecake, it is on the top 20 on allrecipes, but I have always hestitated in making it, b/c i would be the only one in my household that would eat it, and my hips won't be able to handle to have me devour a whole cake by myself......so I have been bugging my sister to make it, so I know how it is....and verdict from her is that it is amazing!!
From Fatima M:
So this time I didn't bake the crust, and it worked.
The only thing I would do next time is not over mix the batter. It cracked like crazy, last time it didn't because I read some tips on baking cheesecake on allrecipes that suggested to not over mix and to put a hot water tray on the bottom rack. Did the water this time and last time, but I over beat it this time.
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.