Skip to content Skip to sidebar Skip to footer

Creamy Cheesecake

Personally, I don't make crusts or use bow-shaped pans. I use frozen size crust on a plate. It's important to let it cool, otherwise the edges will break. It's only visual, but it will feel amazing!


  • 4 packs (8 ounces) each) Cream cheese
  • 1 cup of sugar
  • 2 medium eggs
  • 1 teaspoon of vanilla
  • 2 tablespoons Cornstarch
  • 1 Cup Sour Cream
  • 1 teaspoon of Almond extract


  • 2 cups of Graham Cracker
  • 1 Stick butter, thaw
  • 2 tablespoons of sugar


  1. Crust: Mix 2 tablespoons of sugar with all graham crackers. Add melted butter. Place in a 9 "springform pan. Put the pan in the freezer to set it while continuing to fill.
  2. Stuffing: Preheat the oven to 450 ° F. Stir cream cheese, sugar, eggs, vanilla and corn flour until very fine, then add the cream and almond extract.
  3. Remove the crust from the freezer and pour the contents.
  4. Bake for 10 minutes at 450 ° F. Then lower the temperature to 200 ° F and use for 45 minutes. Then turn the oven off at 0 ° F, but leave the cheesecake in the oven, with the door slightly open for another 3 hours.
  5. Transfer the cheesecake to the fridge to relax.

Creamy Cheesecake #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 15 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

Post a Comment for "Creamy Cheesecake"