Last night we had some friends over for dinner & games. I tried this new cheesecake recipe and it turned out pretty good! It took about 10 minutes less baking time than the recipe said (at least in my oven). It’s defiantly a recipe that takes time- you bake it for a hour, then turn off your oven and are supposed to let it sit in the oven for 5-6 hours! Then refrigerate it for a few hours before serving. So being the type of person who throws things together quick didn’t help me. I baked mine and let it sit in the oven for about a hour then had to take it out because other dinner items needed to go in. So mine cooled on the counter, and a couple hours later when it was time to serve it, it was slightly warm still- but good! It ended up with one small crack in the middle, which I guess is why you are supposed to let it cool in the oven- then it wont get cracks. Oh well, small price to pay!
We put blueberry pie filling on top of each slice.
This is another highly rated recipe from allrecipes.com by the way.
15 graham crackers, crushed
2 tablespoons butter, melted
Mix and press into the bottom of a greased spring form pan
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
Cream these together until smooth then add:
3/4 cup milk
1 cup sour cream
1 T vanilla extract
1/4 cup all-purpose flour
Mix all until smooth, pour over crust. Bake at 350 for 1 hour (mine took 50 mins)
Then turn off your oven and forget about it for 5-6 hours!
The best way to avoid cracks is: Don’t open the oven while it’s cooking, be sure to grease the sides of the pan well, and let it cool slowly in the oven for 5-6 hours before putting it in the fridge.