17 April, 2011

Cheesecake saves lives.

That's right. I made our family's slightly infamous cheesecake for a friend's birthday, and made sure to send the uneaten portion home with anyone who would take it. Those take-home portions apparently caused some threatened violence unless the recipe was attained, and as I can't have blood shed over cheesecake, here's the recipe:

1 cup crushed graham crackers (I used oaty biscuits due to lack of graham crackers in the UK, but ginger is nice too)
1/4 cup chopped pecans (I omitted this step due to some people not liking nuts, just added an extra 1/4 cup biscuits)
1 1/2 (plus 1/3 cup for sour cream layer) cups sugar
1/2 tsp ground cinnamon
1/4 cup melted margarine
three 8oz packages of cream cheese (softened) which is 680g, just less than three 200g packages
4 eggs
3 tsp vanilla
1 pint sour cream (this is an American liquid measurement, it's 473 ml in the UK)

Preheat oven to 375F (190C)

Mix the crushed biscuits, pecans, 1/4 cup sugar, cinnamon and margarine

Press into spring-form pan

Mix cream cheese, eggs, 1 1/4 cups sugar and 1 1/2 tsp vanilla

Pour onto crust and bake for 30-35 minutes (if your oven is fan assisted, check after about 25, if it's beginning to colour, take it out)

Increase the oven temperature to 475F (246C)

Let the cheesecake stand to cool for 15 minutes

Mix sour cream, 1/3 cup sugar and 1 1/2 tsp vanilla

Pour the sour cream mixture onto the cream cheese layer and bake for 10 more minutes

Refrigerate overnight

NOW NO MORE BLOODSHED, PLEASE. *grin*

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