How To make Fabulous Cheesecake
Graham Cracker Crust
1 c Graham Cracker Crumbs
1/2 c Pecans :
Chopped
1/4 c Butter Melted
1 ts Granulated Sugar
Cheesecake:
16 oz Cream Cheese softened
2 c Cottage Cheese
1 1/2 c Granulated Sugar
4 Eggs :
slightly beaten
6 tb Cornstarch
6 tb Flour
1 1/2 tb Fresh Lemon Juice
1 ts Vanilla
1/2 c Butter melted & cooled
1 pt Sour Cream
Blueberry Glaze:
1 c Granulated Sugar
3 tb Cornstarch
1 c Reserved Blueberry Juice
Canned 31 oz Blueberries, Canned :
Drained Graham Cracker Crust: Combine all ingredients and press into the bottom of a buttered 10-inch spring-form pan. Cheesecake: Combine cream cheese and cottage cheese; beat until smooth and creamy. Gradually add sugar, beating well. Add eggs and beat until well mixed. Add cornstarch, flour, lemon juice and beat until smooth. Add melted butter and sour cream, beating until smooth. Pour filling into the graham cracker crust. Bake in preheated 325 Degree F. over for 1 hour and 10 minutes or until firm around the edges. Turn off oven. Let cheesecake stand in oven 2 hours with door closed. Remove and let cool completely. Remove from pan and chill. Top with Blueberry Glaze. Chill again for 10 to 12 hours, if possible before serving. Blueberry Glaze: Combine sugar and cornstarch in a small saucepan. Blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 cup of drained blueberries and add to sugar mixture in pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Continue to boil for about 2 minutes or until mixture is clear. Cool. Arrange remaining blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze over the blueberries. Chill. Recipe By : CLARISSA FINCO <CFINCO@UGA.CC.UGA.EDU> -----
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This is the story of my mother's delicious secret cheesecake recipe that is loved by all who make it and get to taste it. They all agree, the Best in the world. That includes @Dustin Hoffman, @TomDaley and @janeFigueiredo You'll love the stories and stay for the recipe.
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The Recipe is below.
GRANDMA ANNA'S SECRET CHEESECAKE RECIPE
THE WORLD’S BEST
ANNA’S CHEESECAKE RECIPE
10 inch Springform pan
Preheat oven to 350 degrees
Crust:
2 cups of Graham Cracker Crumbs (Nabisco -13 1/2 oz. box)
1/4 pound butter (1 stick)
Pinch of cinnamon
Melt the butter and mix with the cinnamon and graham cracker crumbs
Press down into pan (a little bit higher on the sides)
Bake for 5 minutes at 350, take out of oven and let it cool)
Turn off oven
Filling:
Four 8 oz. packages of Philadelphia Cream Cheese at room temperature
4 eggs
1 Cup Sugar
Pinch of cinnamon
1 tablespoon of cake or regular flour
Put cream cheese into a mixing bowl ( 4 pkgs of cream cheese)
Add 1 cup of sugar and 1 tablespoon of flour, pinch of cinnamon and beat mixture
Add 1 egg at a time and beat into mixture
Add mixture into pan
Bake 40 minutes at 375
(PUT INTO COLD OVEN – DO NOT PREHEAT)
After baking the filling remove from oven. Let cool for 30 minutes before smoothing the topping onto the cake.
Topping:
1 pint container or sour cream
3 tablespoons of sugar
1 tsp of vanilla or almond extract
Beat several minutes together. Smooth on top of cheesecake. Bake for 8 minutes.
Take out cake and place on something to cool. Place in fridge overnight
Take off collar of spring form pan and pat more graham cracker crumbs onto the sides of the cake and enjoy! Bon Appetite´
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