Elaine's Cheesecake

Title:
Elaine's Cheesecake

Yield:
12 Servings

Categories:
Cheesecake




Ingredients:





     1 c  Sugar, granulated


     2 lb Cream Cheese


     2 lg Eggs


     1 c  Sour Cream


     1 ts Vanilla


     3 tb Cornstarch


     1 c  Graham Cracker Crumbs


   1/4 c  Butter or Margarine


 1 1/4 c  Oreo Cookie Crumbs


   1/4 c  Butter or Margarine


     3 tb Sugar, granulated






 :       In a small bowl, blend well the graham cracker crumbs, butter or


 margarine, and 3 tablespoons granulated sugar. Press the crumb mixture in


 the bottom of a greased 8" or 9" springform pan. Place the pan in the


 freezer to chill while you prepare the filling.


 :       In a mixer bowl, mix the cream cheese and sugar until smooth and


 light. I, myself, mix alternately 8 ozs. of the cream cheese and 1/4 cup of


 the sugar. This is just to ensure it is evenly mixed. When the cream cheese


 and sugar mixture is light and creamy, mix in the eggs, vanilla, and the


 cornstarch, making sure it is mixed well. It should be a nice light yellow


 color. Mix in the sour cream until well mixed. Pour the mixture into the


 prepared springform pan.


 :       Bake in a preheated 450 degree oven for 10 minutes. Reduce the


 temperature to 200 degrees and bake for another 45 minutes. Turn oven off


 and allow the cheesecake to cool in the oven with the door opened slightly


 for 2 1/2 to 3 hours. Remove sides from pan and chill in refrigerator for


 another 2 to 3 hours. Then slide the cheesecake off the bottom of your pan,


 if you wish.


 


      ** You can use the Oreo Cookie Crumbs in place of the Graham Cracker


 Crumbs for a wonderfully delightful change. (This is the way that most of


 the people order it from me.)


 


     *** Before placing the cheescake in the oven for baking, I always


 sprinkle a bit of the crumbs on top for garnish. Really looks nice!


 


    **** Last hint: I put a pan with about 2-3 inches of hot water on the


 bottom shelf. It helps to keep the cheesecake from cracking. Always bake


 the cheesecake on the middle shelf...NO LOWER!!!


 


 From Elaine Poncelet, Vision Dimension BBS, Kook-Net HUB, Gerald, Missouri


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini