How to make cheese cake

For the crust ingredients you will need:

1 ½ cups graham cracker crumbs

¼ teaspoon ground cinnamon

1/3 cup melted margarine

For the cheesecake you will need:

4 8-ounce pkgs. cream cheese

1 ¼ cups granulated sugar

½ cup sour cream

2 teaspoons vanilla extract

5 eggs

Now you can do two types of topping to go with your cheesecake:

Sour cream topping:

½ cup sour cream

2 teaspoons granulated sugar

Canned whipped cream (optional)

Or Berry Topping:

1 jar blackberry jam
1/2 package blackberries, thawed

Or you can use strawberries.


To make the cheesecake you:

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.

2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.

3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

4. Remove the crust from the freezer and pour the filling into it.

5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.

6. When the cheesecake has cooled, combine ½ cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. You can add a little dab of whipped cream on top and serve.

For the berry topping:

Heat the jam and the blackberries until hot, but not boiling. Then pour on top of cheesecake and serve with a mint leaf.