FLO'S CHEESECAKE WITH SOUR CREAM FROSTING
Family tradition from hubby's side. Best cheesecake we have ever tasted! Very rich, but worth every calorie :) The secret to success is to add the eggs individually and mix each time. We have lightened it up with Neufchatel cheese and fat free sour cream with excellent results.
Provided by noway
Categories Cheesecake
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Crust:.
- Coat 9-inch springform pan with non-stick cooking spray.
- Mix graham cracker crumbs and butter together to form crust. I recommend starting out with 2 Tbsp butter and 1/2 cup of graham cracker crumbs and adding more as needed. The crust coats the bottom of the pan only.
- Filling:.
- Preheat oven to 300°F.
- Bring cream cheese and eggs to room temperature.
- Cut cream cheese into cubes and cream in a large bowl or mixer.
- Add 1 cup sugar gradually and blend well.
- Add eggs one at a time and mix well after each addition.
- Pour into the springform pan.
- Bake at 300 for 1 hour or until well-set (I often need an hour and 20 minutes).
- Cool for at least 20 minutes before putting on topping.
- Topping:.
- Mix together sour cream, 2 tsp sugar, and vanilla.
- Spread over cake and return to the oven for 15 to 20 minutes.
- Cool then refrigerate.
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