Cheesecake by Judy Fischman


  • Supplies:

    • 9 inch spring form pan
    • 3 large Philadelphia Cream Cheeses
    • Sugar
    • Butter (softened)
    • Vanilla
    • 3 eggs
    • 1 pack of a three pack graham cracker package
    • 1 16oz Breakstone sour cream

    Toppings may be slivered almonds or strawberries or whatever you want.

    Turn oven on to 350 degrees 1. Smash graham crackers in bottom of pan...small but don't worry about it being uniform or perfect! 2. Add 3 tablespoons sugar 3. Mush together with about 4 tablespoons butter...or whatever it takes to have the graham crackers coated and pressed loosely into place 4. Set aside 5. Put cream cheese, eggs 1 cup sugar and vanilla (to taste) in bowl. 6. Mix...until together but does not have to have all the lumps out...just no huge lumps. 7. Pour over bottom crust and put into oven. 8. Check after about 30 minutes...the top should look like the "skin" of cooked pudding...not in until it looks like that 9. Then remove from oven and put oven up to 500 degrees 10. To the full sour cream container add 4 tablespoons sugar and vanilla (to taste)...stir with knife - that works the best..until totally mixed 11. Carefully put it around outside edge of cheesecake...and then spread it towards the center trying to make the layer even ( if you plop it in the center it will fall through because of the weight!) 12. Return to oven and bake until edges are bubbly and top is very light brown 13. Remove and put directly into refrigerator

    When cool EAT.

    Judy Fischman Deck Enjoyer Newark Public Schools