Cook Time: 1 hour and 10 min
5 packages Cream Cheese, softened to room temp
1 and 1/4 cup Sugar
1 and 1/4 cup Sour Cream
3 tablespoons Flour,
1 tablespoon Vanilla Extract
4 Eggs
Fruit Preserves*
Fresh Fruit
Graham Cracker Crust**
Preheat oven to 325 degrees Fahrenheit.
In a large mixing bowl add 5 packages of cream cheese and mix with an electric mixer at medium speed until thoroughly blended. Add sugar and flour and mix. Add vanilla and sour cream and mix. Add eggs, 1 at a time. When the egg that you have added is completely mixed in then add another one until you have added all of them.
COOKING TIP: Even though eggs are bought fresh, you can still have a bad egg in the carton. The best thing to do is break the egg into a clear drinking glass and inspect it prior to adding it into the batter, this will ensure that you don't waste alot of time and money prevent making anyone sick as well. It also prevents eggshell from geting in the recipe, as you can see and remove them before mixing in eggs.
After mixing with electric mixer, scrape the sides of the bowl with a rubber spatula to make sure that batter is mixed well. Pour batter into pan on top of your crust. If using a pie pan crust, pour until you reach the top of the crust but do not over fill. If using a spring form pan, then pour in all of the batter.
Place in oven and cook for about an hour or so, depending on your oven. The center of the cake should be almost, but not thoroughly set. Remove from oven and let cool. Place in fridge overnight or for at least 4 hours.
Remove from fridge and slice cake into desired slices. You may need to use warm water on the blade of the knife after each slice is made to ensure the slices are cut clean through. Now add preserve sauce or topping, such as blueberry, strawberry, or raspberry preserves, melted chocolate or any other favorite topping in a 2 inch circle around the edge of the cake. Use just a very thin layer, then add the appropriate fresh fruit on top of the preserve sauce. Now, have the first slice, because once everyone else sees it there won't be any left for you!!!
*I make my own preserve sauces. Recipes can be found online. I also use fresh fruit, or chocolate if making a chocolate cheese cake, to top my cakes. **You can buy the graham cracker crusts already made or make your own by using a food processor and pulsing 1 and 1/4 cup of your favorite graham crackers with 4 tablespoons of melted butter and 2 heaping tablespoons of sugar. If you want the cheese cake made in a pie plate, then buy the pre made graham cracker crust, it’s just as good. If you want a deeper dish cake, then use a spring form pan and parchment paper, so the homemade crust doesn't stick to the pan.
About the Author: This recipe of mine is about 30 years old and originally called for 2 1/4 cups of sugar. I found over the years that by reducing the amount of sugar by 1 cup, it has made the cake taste better because it isn't too sweet. The preserve sauce and fresh fruit topping adds just the right balance of sweetness to each bite of the cheese cake.
Submitted By: Wally Norcross, EMT/Police Officer
Massachusetts, USA
Massachusetts, USA
1 comment:
I tried this recipe...it was one of my less successful attempts at cooking, lol. Not because of the recipe, because of me! First, I didn't realize how much filling this makes, so if using store bought pie crust get two! My daughter and I made this, so we just whipped up a second one with chocolate graham crackers, which was quite good and she was so proud of herself. It's also a good thing because I dropped the first cheesecake half in my oven, half on the floor while I was taking it out, also I burnt it. And sustained a nice 2.5 inch burn going down my arm trying to clean up the dropped cheesecake. The second one came out tasting good, it just doesn't look nearly as aesthetically pleasing as Wally's..I'll try it again someday, with nice chocolate topping....after I clean my oven haha:)
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