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Monday, May 25, 2009

Cheese Cake

CRUST
1 1/2 cups finely crushed graham crackers (1 pkg)
1 Tb sugar
1/2 c butter or marg.
press the crust into the bottom of your spring form pan and about 2 in up the side
Cook at


FILLING
3 8oz pkgs cream cheese
1 c sugar
2 Tb all purpose flour
1 tsp vanilla
1/4 c milk
3 eggs slightly beaten

in a large bowl, beat cream cheese, 1 c sugar, flour, and vanilla until combined
beat in milk until smooth
STIR by hand the eggs into the mix
pour the mixture into the spring form
bake at 375 for 40 to 45 min. or until 2 1/2 in area around outside edge appears set when gently shaken
Cool for 15 min
use sharp small knife to loosen crust from sides of pan / cool 30 min more
Remove sides of pan and cool completely on wire rack
Cover and chill at least 4 hours, but over night works best. Before you serve it remove it from the bottom part of the spring form. I do this with a thin but large metal spatula flipper thing.



Use mini cupcake holders for these....doing it this way is easier if you've never made cheese cake before!


CHOCOLATE VARIATION
save half of the mixture out and pour the other half into the pan
melt 4 oz semisweet chocolate (I use chocolate chips) then stir the melted chocolate into the remaining mixture
you then pour that filing over the top of the regular cheesecake mixture and swirl with a knife to marbleize it

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