Cheesecake is one of my all-time favorite desserts. This recipe is good for a small 8" spring form pan. And considering that it is still over 100 degrees outside, the last thing I want to do is run a hot oven. Instead, I used my convection toaster oven and the cheesecake turned out pretty good. In the picture below, I have topped it with some raspberry sauce.
Ingredients
7 graham crackers
2 T butter
2 packages of cream cheese
3/4 c + 1 t of sugar
6 T milk
2 eggs
1/2 cup sour cream
2 t vanilla
2 T AP flour
1. Crush the graham crackers into crumbs with a food processor.
2. Combine the crumbs with the butter and with your hands mix until the mixture is crumbly, but will hold solid when pressure is applied.
3. Place the mixture into a spring form pan and shake to even out the crumb layer.
4. Using your hands, press the crumbs, starting from the center, moving outwards, and towards the end, press some of the crumbs against the edge of the side wall. Set this aside.
5. Preheat your oven to 350 degrees Fahrenheit.
6. In a mixer, cream the sugar and the cream cheese until soft. Add the milk and the eggs until the eggs are just incorporated into the mixture.
7. Stir in the sour cream, vanilla and flour and mix on low speed until smooth.
8. Pour the mixture into the pan and cover the top with aluminum foil. Place the pan into the toaster oven and set the timer for 60 minutes.
9. When the timer goes off, keep the cheesecake in the oven for about 1 hour before taking it out. (This should help prevent cracking) but mine had a crack on the top anyway.
10. Chill in the fridge over night and enjoy the following day.
7 graham crackers
2 T butter
2 packages of cream cheese
3/4 c + 1 t of sugar
6 T milk
2 eggs
1/2 cup sour cream
2 t vanilla
2 T AP flour
1. Crush the graham crackers into crumbs with a food processor.
2. Combine the crumbs with the butter and with your hands mix until the mixture is crumbly, but will hold solid when pressure is applied.
3. Place the mixture into a spring form pan and shake to even out the crumb layer.
4. Using your hands, press the crumbs, starting from the center, moving outwards, and towards the end, press some of the crumbs against the edge of the side wall. Set this aside.
5. Preheat your oven to 350 degrees Fahrenheit.
6. In a mixer, cream the sugar and the cream cheese until soft. Add the milk and the eggs until the eggs are just incorporated into the mixture.
7. Stir in the sour cream, vanilla and flour and mix on low speed until smooth.
8. Pour the mixture into the pan and cover the top with aluminum foil. Place the pan into the toaster oven and set the timer for 60 minutes.
9. When the timer goes off, keep the cheesecake in the oven for about 1 hour before taking it out. (This should help prevent cracking) but mine had a crack on the top anyway.
10. Chill in the fridge over night and enjoy the following day.