Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Broad St. Sour Cream Cheesecake




Source of Recipe


Internet


List of Ingredients




3 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter-melted
Note-I used 2 cups of graham cracker crumbs and added the butter a little at a time until I felt the crust was right. I don't like a really thick crust.

Filling:
5 packages (8 oz each) cream cheese, softened to room temperature
1 1/2 cups sugar
3 tablespoons flour
3 tablespoons lemon juice
1-1/2 teaspoons vanilla
1 cup sour cream
5 eggs-well beaten

Bring all ingredients to room temperature.

Place a baking pan of water on the oven rack right below the rack that the cheesecake will be on. Preheat oven to 300�

Make crust: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and melted butter until they are well combined. Press mixture on bottom and sides of 10-inch springform pan, to form a rim all around. Refrigerate until needed.

Make filling: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon juice and vanilla. Beat at medium low speed just until creamy and well blended. Add sour cream, beating just until well combined. Reduce mixer speed to low and beat in eggs, just until well combined.

Pour into crust-lined pan.

Bake at 300� for 2 hours. Cheesecake should be lightly browned and puffed up all around. Turn oven off and crack the door open and let cheesecake rest undisturbed for 1 hour.

Remove from oven to wire rack and with a sharp thin knife loosen crust from sides of pan. Allow to cool to room temperature then refrigerate overnight.

Makes approximately 20 servings.

Note: Add fruity pie filling on top after cooled. Recool. This will make it decorative and add your preferred flavor to it. When you cut a piece the pie filling will run down sides and look good.


Recipe