Cheese Cake
Cheese Cake is a classic and indulgent dessert known for its creamy, rich, and velvety texture. This recipe combines a graham cracker crumb crust with a luscious cream cheese filling, all topped with a sweet and tangy sour cream topping.
The secret to this cheesecake’s perfection is thorough beating, which ensures a smooth and creamy texture. The addition of M-K Pure Vanilla Extract enhances the overall flavor profile.
Enjoy this Cheese Cake as a decadent treat for special occasions or whenever you crave a delightful and satisfying dessert. The combination of creamy filling and crumbly crust is a timeless favorite that’s sure to impress.
Ingredients for the Crust
- 1 box Graham Cracker Crumbs
- 1 tsp. M-K Ground Cinnamon
- 1/2 c. Sugar
- 1 stick Butter (1/2 cup), melted
Ingredients for the Filling
- 4 Eggs
- 1 c. Sugar
- 2 lb. Philadelphia Cream Cheese (4 lg. pkgs)
- 1 tsp. M-K Pure Vanilla Extract
Ingredients for the Topping
- 1/2 pt. Sour Cream
- 2 T. Sugar
- 1/2 tsp. M-K Pure Vanilla Extract
Directions for the Crust
- In a mixing bowl, combine the Graham Cracker Crumbs, M-K Ground Cinnamon, sugar, and melted butter.
- Reserve 1/4 cup of this mixture for the topping.
- Line the bottom and sides of a 9-inch springform pan with the remaining crumb mixture.
Directions for the Filling
- Put cream cheese into a mixer bowl and beat for at least 5 minutes until smooth.
- In a separate bowl, beat the eggs until very light and thick.
- Add sugar and M-K Pure Vanilla Extract to the beaten eggs and beat very well again.
- Add the egg mixture to the cream cheese and beat until well combined.
Directions for the Topping
- Mix together the sour cream, sugar, and M-K Pure Vanilla Extract.
- Spoon this mixture on top of the cheesecake.
Baking and Cooling
- Bake the cheesecake at 375°F for exactly 25 minutes.
- Remove from the oven and place on a rack for 10 minutes.
- After 10 minutes, return the cheesecake to a 475°F oven and bake for exactly 5 more minutes.
- Let the cheesecake cool for about an hour.
- Sprinkle the reserved crumb mixture on top of the cooled cake.
- Refrigerate the cheesecake overnight, ideally for at least 12 hours before serving.
- This cheesecake will yield 12 generous servings.
