Community Pick
Best Cheesecake Ever
photo by WizzyTheStick
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
8-12
ingredients
-
Cake
- 4 (8 ounce) packages cream cheese
- 2 cups sugar
- 6 eggs
- 2 (16 ounce) containers sour cream
- 2 teaspoons vanilla
-
Crust
- 1 cup crushed graham cracker
- 2 teaspoons softened butter
- 2 teaspoons sugar
directions
- Preheat oven to 375°F.
- To make the Crust: First you want to put your graham crackers in a bowl and crush them to death!
- You want to have very fine pieces!
- After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well.
- Then add to the springform pan and smooth out over the bottom so that it is evenly distributed.
- Your crust is now done!
- As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for awhile I use a mixer) then add your 2 teaspoons of vanilla.
- When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere.
- Pour it in the middle and let spread by itself.
- You want to fill the pan about 3/4 full maybe a little more but not to the top as it will overflow.
- Then put the cheesecake into the oven and place a sheet of aluminum foil lightly on top as not to touch the cake and let cook for 45 minutes.
- Then remove foil and cook an additional 5-15 minutes or until slightly darker yellow tinge becomes visible on the outside top edge.
- Then turn off oven heat and let the cheesecake sit in the oven for 1 hour.
- After this you must remove the cake from the oven and refrigerate it for at least 1 day (2 days and it will cut better).
- I know this might be a tease but it will be worth the wait!
- I promise.
- And just so you know ever since I created this evil cheesecake I now have to make it for everybody all the time so be warned.
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Reviews
-
I have mixed feelings on this one. I made it for a party at work and it did go over quite well. I got a lot of compliments, but I wasn't completely satisfied. It took longer to set than I expected, and it did crack while cooling.(I covered it with a strawberry topping.) I also prefer my cheesecake to be richer. This one was more creamy. Good taste, people seemed to like it, but it didn't turn out as I pictured. Fun to make though.
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I previously used a recipe on food.com like this, but with a variation in the ingredients (less sugar & no sour cream). I didn't think that was flavorful enough so I wanted to try this one...but didn't half the mass volume of cream cheese. So I halved this recipe then baked according to that recipe: http://www.food.com/recipe/cheesecake-70614. The result was a really good cheesecake, more sizable for my two-person family.
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RECIPE SUBMITTED BY
Joseph Stiebler Jr.
Great River, NY
I'm a novice at cooking but enjoy it as a hobby. I love to create new recipes!! So far everyone I have ever cooked for has loved my recipes.