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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Basic Cheesecake Recipe

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This recipe for Basic Cheesecake is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 sm pkg Graham Crackers
2 tbsp granulated cane sugar
4 tbsp butter, melted

Filling:
3 8oz pkgs Philly Cream Cheese (can sub 1 tub Creole Cream Cheese for 1 pkg of cream cheese)
3 eggs
3/4 cup cane sugar
1 tbsp vanilla extract
Directions:
Directions:
Preheat oven to 325º

Crust:
Place graham crackers in ziplock bag and crush to medium-fine consistency. In a bowl, combine crumbs and sugar, then add melted butter. press into 8 or 9 in. springform pan, going up the sides. Bake for 10-12 minutes, remove from oven and let cool.

Filling:
Cream together cream cheese and sugar. Add eggs, 1 at a time, beating 'till smooth after each addidton. (At this time, you can add any flavoring you desire to the batter) Add vanilla and mix well. Bake for approx. 45 minutes, or until a knife in the center comes out clean.

Topping:
You can use any topping, from sour cream to caramel to strawberries to apple or cherry pie filling. after topping the cheesecake, allow to cool completely, and refrigerate for 4hours or overnight.
Personal Notes:
Personal Notes:
You can let your imagination run wild with the flavorings and toppings. I like dreaming up unique combinations. You can do the same.

 

 

 

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