Monday, September 9, 2013

Creamy Cheesecake

Jodies Kitchen Creamy Cheesecake

Another fantastic recipe which was passed down from Mom.
 I am not a big Cheesecake Baker.I normally stick to the ones that are no bake. Some Cheesecakes I have found can have a little dry texture to them which I don't like.This however is very creamy and delicious.
Its all from Scratch so no Shortcuts here. I honestly don't like my Crust with the nuts,but but you could very easily make a crust without if you wish,or use one bought from the store.
The topping is always optional,and any would be fine with this.Or just leave it without. This was just a simple strawberry topping.

Jodies Kitchen Creamy Cheesecake
1 & 1/2 cups crushed graham crackers
1 tsp. sugar..white granulated
1/4 cup chopped pecans
4 tbs. melted butter
Preheat oven to 350F. Mix together the crushed graham crackers sugar and nuts.Stir in the butter.Press the mixture into the bottom of a 9 inch springform pan.Bake for 10 minutes.Remove and allow to cool.
2..8oz packages of cream cheese, softened
3 eggs
1 cup sugar
1..16oz container of sour cream
1 tsp real vanilla extract
Beat the cream cheese with the eggs on medium-low with mixer until smooth.Beat in sugar and vanilla.Fold in the sour cream just until blended..Dont over mix this part.Poor into your cooled graham crust.
Bake in a preheated oven for 30 minutes same temp 350f..Turn off oven after the 30 minutes.When the cheescake has reached room temp,then refridgerate for 8 hours.Now you may serve.

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