Creams and Crusts

This cheesecake recipe was given to me by a dear friend,

 In case you want her blog:

http://hopelessromantic007.blogspot.com/2011/09/job-one-old-spice-american-trucks-and.html?spref=fb

This recipe is great for a mother's birthday, or special event.

Comment if you make any changes, I love using tips and suggestions!  Enjoy!

And this was her first attempt!  I wish I was this gifted!

❖Creams and Crusts ❖

A Cheesecake Recipe 

Cheesecake

2 c. sugar 3 T. flour  5 eggs 2 egg yolk

3 t. vanilla 1½ t. almond extract 5 (8oz.) cream cheese (soft)

Crust

1⅓  c. sugar 1 stick melted butter 

1 pk. graham crackers crumbs (a pk. contains about 8 graham crackers

Directions

Mix crust, place in 9 inch pan (spring form) at 350 for 10min.

Mix cheesecake, place in crust, bake at 425 for 15min. 

Then at 250 for 1hr. and 15min.

Remove and chill for at least 12hrs. 

Tips

• The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll end up with lumps in your cheesecake.
• Do not overbeat your cheesecake batter.
• Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. Cheesecakes become firm only after they’ve cooled and have chilled for several hours.
• When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts.
• Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.
• Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.
• To remove the cheesecake from the springform pan bottom, make sure the cake has been chilled in the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the crust, which will help release the cake from the pan.
• To remove the cheesecake from the springform pan sides, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a plate.