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Chewin'the NewsSeptember 2001 |
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Freezer Cheesecake Click Here to go to a Printer Friendly Page
Assembly
Directions: Preheat
oven to 375°.
For each recipe, combine graham cracker crumbs,
sugar and melted butter/margarine in a medium bowl, mixing well with a
fork. Press
mixture into a 9 inch spring-form pan across the bottom
and just a bit up the sides. (I use my fingers!)
Set the pan on a small pizza pan and refrigerate while
preparing the filling. In
a large bowl, beat the cream cheese until it’s light
and creamy. Add the eggs, vanilla and sugar.
Beat until creamy. Gradually add the sour
cream. Continue
beating until thoroughly combined.
Pour filling into crust.
Cooking
and Freezing Directions: Bake
(on pizza pan) in preheated oven 50 minutes.
Tara taught me that the trick to a great
cheesecake is to keep the oven door shut (no checking)
and to leave the cheesecake in the oven for about 15
minutes after you have turned the oven off.
This prevents the “falling and cracking”
problem. Cool
the cheesecake. Remove
the metal form, wrap in plastic wrap and freeze whole
in a freezer bag or freeze the cheesecake whole and
then cut it into slices and freeze the slices
individually.
Comments:
This truly is a “no fail” recipe. I tried lots of cheesecake recipes before I finally hit on this one several years ago. It’s always great! My husband loves to put strawberries on top. The kids and I prefer to drizzle chocolate syrup over our (large) slices.
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30 Day GourmetP.O. Box 272
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