Serves: 16
Graham Cracker Crust:
¼ cup sugar
1 ¼ cups graham cracker crumbs
1/3 cup of butter - softened
Cheese Cake:
32 ounces cream cheese
4 eggs
4 ounces evaporated milk
5 Tablespoons flour
2 cups sugar
1 pint of sour cream
2 teaspoons vanilla extract
Graham Cracker Crust:
Combine graham cracker crumbs, ¼ cup sugar and 1/3 cup
softened butter. Press firmly in bottom
and sides of spring form pan. Bake at
350º for 8 - 10 minutes. Cool.
Cheesecake:
Soften cream cheese and combine with sugar. Mix well with electric beater until soft and
fluffy. Blend in 4 eggs and mix. Blend in evaporated milk and vanilla. Blend in sour cream and mix well. Add flour and blend again until creamy.
Grease and flour spring form pan. Preheat oven to 350º.
Pour cheesecake mixture into spring form pan and bake for 1
hour. Turn off oven and let cake remain
in oven for ½ hour longer.
Remove from oven and let cool. Once completely cool, place in refrigerator to chill. Add your favorite topping and serve.