Ingredients
4-8oz. PKG. CREAM CHEESE
1-1/3 CUP SUGAR
2 TESP. VANILLA
2 EGGS (ROOM TEMP.)
Preparation
BLEND ON MED. SPEED:
CREAM CHEESE, SUGAR AND VANILLA UNTIL SMOOTH AND NICE AND CREAMY. ADD EGGS ONE AT A TIME AND ON SLOW SPEED. BEAT JUST UNTIL BLENDED. TOO MUCH AND CAKE WON’T GET FIRM. POUR INTO 10" SPRING FORM PAN. PLACE IN PREHEATED (350o) OVEN. BAKE 35 TO 40 MINUTES. (DON’T LET IT BROWN) REMOVE AND LET COOL FOR 20 MINUTES. CAKE SHOULD STILL JIGGLE A LITTLE IN CENTER.
(RAISE OVEN TEMP TO 450 FOR NEXT STEP)
MIX 1 PINT OF SOUR CREAM, 6 TABSP. SUGAR AND 2 TESP. VANILLA. SPREAD ON TOP OF CAKE. RETURN TO OVEN FOR 7 MINUTES. REMOVE AND REFRIGERATE IMMEDIATELY. COOL, THEN COVER WITH FOIL, LET SIT IN FRIG. OVER NIGHT.
DO NOT USE PLASTIC WRAP TO COVER. IT WILL STICK TO THE TOP OF THE CAKE.
CRUST FOR CHEESE CAKE
You can use just about any thing for the crust that you like. I’ve used Oreo cookies, Nilla wafers, Graham Crackers, (the cinnamon ones are the best), Lemon cookies. You’ll need about 2 ½ cups of crushed.
Mix with one cube of melted butter and 6 TBS sugar (for graham crackers only) Press into spring form pan on the bottom and about half way up the sides. Some recipes call for baking the crust for 8 min. but I never have.
