Aunt Marlene's Cheesecake With Cinnamon Graham Crust

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READY IN: 1hr 30mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 375 degrees and place oven rack in the middle of the oven.
  • Throughly mix ingredients for crust.
  • Press them into the bottom of a 9" spring form pan (10" ok too). Do sides too if you can.
  • Chill the crust about one hour or more.
  • Combine eggs, cream cheese, sugar, salt, flour, vanilla extract, almond extract and beat until smooth with an electric mixer at medium speed.
  • Now blend in sour cream. Don't over beat the mixture as this causes air to get into the batter and causes cracks later.
  • Pour this mixture into the crust and bake, on a middle oven rack about 60 minutes, until it sets. It will lightly brown and not jiggle much when moved. (I used a cookie sheet with some water in it and I put foil around the bottom of the spring form pan). Do not open the oven within the first 30 minutes of cooking.
  • Let cake cool on a wire rack at room temperature completely, and then chill in the refrigerator for at least 5 hours.
  • Invert the cake to serve, so that the crumbs are on the top. Serve like this or with the glaze on top or along side.
  • For the Glaze: Cook the berries in 3/4 cup water until simmering.
  • Mix cornstarch with 1/4 cup water and pour into berry mixture and add sugar. Bring to a boil, stir constantly, until thick and clear, a couple of minutes. Add the red food coloring if using strawberries.
  • Chill the glaze and coat the top of the cake or serve along side the cake.
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