Thursday, April 28, 2016

New York Cheesecake

 New York Cheesecake

15 min

5 hr 25 min

what you need
6  Honey Grahams, finely crushed (about 1 cup)
3Tbsp. sugar
3Tbsp. butter or margarine, melted
5pkg. (8 oz. each) Cream Cheese, softened
1cup sugar
3Tbsp. flour
1Tbsp. vanilla
1cup  Sour Cream
4 eggs

HEAT oven to 325°F.

step 1
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

step 2
MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

step 3
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling. kraft kitchens tips

Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

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