Carolyn's CheesecakePrep: 30 min Cook: 2 hours Servings: 16by Carolyn Hofer3 recipes>
It is DELICIOUS with fresh fruit!!!
- 1 ¼ cup graham cracker crumbs
- ¼ cup sugar
- 1 tsp. cinnamon
- ¼ cup butter, melted
- Cream cheese filling:
- 3 (8 oz.) bricks cream cheese
- ¾ cup sugar
- 2 cups sour cream
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- Preheat oven to 325 F
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Pour crumbs into 8 inch spring form pan. Press the crumbs down and 1 inch up the sides. Bake for 10-15 minutes. Place in refrigerator till its cooled off, do not pour cream cheese mixture on top if still warm, crust will get too moist.
- Beat cream cheese on low till smooth and free of lumps, add sugar and beat till fluffy, add vanilla, lemon juice and sour cream till well blended. Add eggs one at a time on low speed just until blended. Pour unto cooled off crust and bake in oven preheated to 275 F. Put a dish of hot water right under the rack which holds the spring form pan. The cheese cake should still jiggle (it will firm up after chilling) so be careful not to overcook. Let cool in oven, run a knife around the sides while still warm so it sets evenly. Transfer to refrigerator and chill for at least 4 hours, after itâs completely cooled you can cover it. Before serving cover it with your choice of fruits, I used bananas, mango, pineapple and grapes. Then pour a pineapple glaze on top so the bananas donât get brown. ENJOY!!!
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