1 cup crushed graham cracker crumbs OR 18 cookies, crushed
3 tbsp butter , melted
1. If using the cookies, then crush them into crumbs.
2. Place crumbs into a 9-inch springform pan, mix well and firmly press to the bottom of the pan.
3. Bake at 400 deg F or 200 deg C for 10 minutes until golden brown. Set aside.
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Filling:
1 kg Philadelphia cream cheese, softened
1 cup castor sugar
3 tbsp all-purpose flour
1 tbsp vanilla extract
1 cup sour cream
4 eggs large
1. In a medium bowl, mix cream cheese, flour, sugar and vanilla with an electric mixer on low speed until well blended. Add sour cream and blend well.
2. Beat in eggs, one at a time beating well after each addition.
3. Pour batter into springform pan and bake at 400 deg F / 200 deg C for 10 minutes and then reduce temperature to 300 deg F / 150 deg F for 35-45 minutes (depending on your oven). When the center (about the size of a baseball) of the cheesecake is still wobbly, then turn off the oven. Run a knife along the edge of the springform to loosen the cake. This will help prevent the cheesecake from cracking when cooling. Return cheesecake to oven. You could let the cheesecake rest over night, or for several hours in the oven and then refrigerate for 4 hours.
4. If the cheesecake was not overbaked, then it should be somewhat similiar to the photo above. Serve with homemade cherry topping
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Cherry Topping:
500 frozen sour cherries (thawed and drained)
1 cup white castor sugar
3 1/2 tablespoons cornstarch
1/2 tsp of lemon concentrate juice
1. In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes.
2. Bring to a boil over medium heat, stirring constantly, and lower heat to simmer for 5 minutes or until the juices thicken and become translucent.
3. Remove from heat and stir in lemon concentrate juice. Let cool to room temperature and then refrigerate until ready to serve.MAKES 12 SERVINGS
