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Bragging on master chef
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<blockquote data-quote="Jogeephus" data-source="post: 687646" data-attributes="member: 4362"><p>I got her to share her recipe with me. Here it is. </p><p></p><p>2 cups Graham Cracker Crumbs</p><p>½ cup butter, melted</p><p>2 TBS of sugar</p><p>4 packages (8 oz) cream cheese, softened</p><p>1 1/3 cups sugar</p><p>2 TBS corn starch</p><p>1 TBS vanilla</p><p>3 eggs</p><p>1 cup sour cream</p><p>1. In small bowl toss together graham crumbs, butter and 2 TBS of sugar. Reserve 2 TBS of crumbs for garnish. Press remaining crumb mixture onto bottom and 2 ¼ inches up sides of 9-inch spring form pan. Chill in freezer while preparing filling.</p><p></p><p>2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs. One at a time, beating until just combined after each addition. Stir in sour cream.</p><p></p><p>3. Pour into crust. Bake at 325 F about 1 ¼ hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.</p><p></p><p>4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours – best to leave over night.(she chilled hers for 3 days) </p><p></p><p>5. Pour cherry pie filling over the top then pour nestle chocolate syrup over the top.</p><p></p><p></p><p></p><p></p><p>Most cheesecake is just too rich for my taste. I'm probably biased but this is not and is probably the best I ever had.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 687646, member: 4362"] I got her to share her recipe with me. Here it is. 2 cups Graham Cracker Crumbs ½ cup butter, melted 2 TBS of sugar 4 packages (8 oz) cream cheese, softened 1 1/3 cups sugar 2 TBS corn starch 1 TBS vanilla 3 eggs 1 cup sour cream 1. In small bowl toss together graham crumbs, butter and 2 TBS of sugar. Reserve 2 TBS of crumbs for garnish. Press remaining crumb mixture onto bottom and 2 ¼ inches up sides of 9-inch spring form pan. Chill in freezer while preparing filling. 2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs. One at a time, beating until just combined after each addition. Stir in sour cream. 3. Pour into crust. Bake at 325 F about 1 ¼ hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more. 4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours – best to leave over night.(she chilled hers for 3 days) 5. Pour cherry pie filling over the top then pour nestle chocolate syrup over the top. Most cheesecake is just too rich for my taste. I'm probably biased but this is not and is probably the best I ever had. [/QUOTE]
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