Sunday, April 18, 2010

Perfectly Creamy Cheesecake

I just bought a  Springform Cake Pan.  Now, I think I'm really ready to try my first true cheesecake.  This is the recipe that came with the pan . . . I plan to try it this week.

1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine (melted)
1 Tbsp sugar

3 pkgs cream cheese (softened)
1 cup sugar
1/4 cup all-purpose flour
3 eggs, room temperature
1/2 cup sour cream
1 Tbsp lemon juice
1 tsp vanilla
1 can cherry or blueberry pie filling (optional)

Preheat oven to 300 degrees.  For crust, combine graham cracker crumbs, butter and sugar until well blended.  Press crumb mixture into bottom or Springform Pan.  Bake 10 minutes.  Remove from oven to cooling rack.

For filling, beat cream cheese, sugar and flour at medium speed at electric mixer until smooth.  Add eggs, one at a time; mix at low speed just until blended.  Stir in sour cream, lemon juice and vanilla.  Pour filling into crust.

Bake 55 - 60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools).  Remove from oven to cooling rack.  Immediately run releasing tool around sides of cake to loosen from pan; cool completely.  Cover, refrigerate at least 4 hours or overnight.  Release collar from pan.  To serve, top with pie filling, if desired.  Cut into wedges.

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