Foolproof Cheesecake
A simple, rich cheesecake with a flaky pastry crust, cream cheese filling, and sour cream topping.
Ingredients
Graham cracker crumbs
3/4 cup
Sugar
2 tbsp
Butter (melted)
2 tbsp
Eggs
3
Sugar
1 cup
Vanilla
1 tsp
Cream cheese (8 oz each, room temp)
2 pk
Sour cream
1 cup
Sugar
2 tbsp
Vanilla
1 tsp
Instructions
1
Crust
Combine the crust ingredients in a mixing bowl. Spread crust across the bottom of a 9 inch or 9 1/2 inch springform pan.
2
Filling
Put the filling ingredients in a food processor, blender, or electric mixer bowl. Process (or blend) until smooth then pour gently over the graham cracker crust. Bake in a 375 degree oven for 30 to 35 minutes or until done.
3
Topping
In a mixing bowl, combine the sour cream topping ingredients and stir until blended. Spread the sour cream topping over the top of the hot cheesecake. Return cheesecake to the oven for 10 minutes.
4
Cooling
Remove cheesecake from the oven. Let cool on the counter for about one hour. Refrigerate at least 3 hours, preferably overnight.
