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This is the best plain cheesecake you will have outside ‘The Factory’…
Preheat oven to 325F with a pan half full of water on the bottom rack to make a moist oven.
For the crust: Mix together the Graham Cracker crumbs, sugar and butter, press into the bottom of a 9 inch spring-form pan. Bake 10 minutes.
For the filling: Beat cream cheese, sugar, flour and vanilla at medium speed until well blended. Add eggs one at a time, mixing at low after each addition. Blend in sour cream. Pour over crust.
Leave pan of water in oven and bake your cheesecake on middle rack for 1 hour until middle is almost set.
Cool cheesecake on a wire rack at room temperature for 1 hour before refrigerating.
Refrigerate 3 to 4 hours, Place sheet of plastic wrap of foil across top of cheesecake. Refrigerate leftovers up to 2 days.
(if you want to use store bought crusts you will need 2 of them for this recipe)
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