Recipe by Kittencal@recipezazz
This is a basic cheesecake recipe, it's the one recipe I can count on to always bake out the best, and is very easy to make also, it's a blank canvass for any topping you desire, you can substitute any flavor of extract you desire for the vanilla, I have even used 3-4 tablespoons of Irish cream or use any flavor of liquer the possibilities with this cheesecake are endless, for the best results use only full-fat products for this recipe!
Top Review by ccdm2008
I made this cheesecake a few months ago. I added chocolate chips to the mix and instead of the graham cracker crust, I used shortbread cookies. I made a dark chocolate ganache to the top of the cheesecake...mmm mmm good!! Next time I'll make a turtle cheesecake. The possiblities are endless.
- 16 graham crackers, crushed
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 1⁄2 cups sugar
- 3⁄4 cup half-and-half cream
- 4 large eggs (or extra large)
- 1 cup sour cream
- 1 tablespoon vanilla
- 1⁄4 cup flour
Directions See How It's Made
- Set oven to 350 degrees.
- Grease a 9-inch springform baking pan.
- Mix the crackers with melted butter, and press into bottom of the pan.
- In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes).
- Add in half and half cream until well blended.
- Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly.
- Add in eggs to cream cheese mixture, and beat until combined (about 1 minute).
- Add in the sour cream and flour; beat until combined and smooth.
- Bake for 1 hour.
- Turn off oven heat (keep oven door closed).
- Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking).
- Chill in the refrigerator about 7 hours (or overnight is even better) before serving.