Wednesday, April 25, 2012

Judy's Cheesecake

Well, my trip to Seattle is getting closer. The Blogher conference is going to be great. But that is not my only purpose in going to the Northwest.

 First, I've never been there before, and always wanted to go. Second a drea friend lives near Seattle. She I and I became fast friends the moment we met, and later we became housemates.

What do old friends have to do with cooking? Everything. In between wonderful bouts of laughter, we ate and cooked together.

 So,  in honor of my first visit to Washington State, this is her favorite desert.-- Cheesecake!

 what you need

 6  Graham crackers, finely crushed (about 1 cup)
 3 Tbsp. sugar
 3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1cup sugar
 3Tbsp. flour
 1Tbsp. vanilla
 1cup  Sour Cream
 4eggs

 make it

 HEAT oven to 325°F.
 step 1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

 step 2 MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

 step 3 BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

 TO BAKE IN SPRINGFORM PANHeat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan.

 Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.