Cheesecake!

I have made this cheesecake several times now and absolutely LOVE it.  Found it somewhere online, but couldn't tell you where.

1/3 c. melted butter
1 1/2 c graham cracker crumbs
3 1/4 packages cream cheese, softened (8 oz)
1 can sweetened condensed milk (14 oz)
2 t. vanilla
2 eggs

Preheat the oven to 300*.  Cover the bottom section of a 9" or 10" springform pan with aluminum foil and then put pan together (The aluminum foil makes it easy to remove from pan).  Mix graham cracker crumbs and butter and press into the bottom of the pan. 

Beat cream cheese until fluffy.  Gradually add milk and beat until smooth.  Add vanilla and eggs and mix well.  Bake for 1 hour.  Turn off oven and prop the door open slightly for one additional hour.  Set on the counter for a couple hours to continue to cool (this helps prevent cracking) then refrigerate for several hours.

***NOTE*** The cooling process does take awhile, so plan on cooking this the day before or two days before you want to eat it.  It tastes better after sitting for a couple days anyway... or so I have heard.  Maybe it's the anticipation?

Also, if you have any cardboard (from a pizza box etc.) use the bottom of your springform pan to trace a circle, then cut out the circle and cover with foil.  When the cheesecake has finished cooling, open the springform pan, separate the aluminum foil from the bottom piece of the pan, then take the aluminum foil out from under the cheesecake (yes your bare hand will be on the crust of the cheesecake) and set the cheesecake on the foil covered cardboard.





I am also interested in trying this EGG FREE VERSION (this is just for you, H.  I will bring it by when I do make it and we can try it together)  I will let the rest of you know how it turns out when I do decide to make it.

This recipe does not call for a crust, so it can also be gluten free, but I will be using the same crust as the previous recipe. 

Basically the exact same directions as above, but with a couple changes in the mixing.

3 8-ounce packages of cream cheese, softened
1/2 cup sweetened condensed milk
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 cup of cornstarch
1 Tbl. lemon juice
1 Tbl. vanilla
1 pint light sour cream

Preheat the oven to 300*.  Cover the bottom section of a 9" or 10" springform pan with aluminum foil and then put pan together (The aluminum foil makes it easy to remove from pan).  Mix graham cracker crumbs and butter and press into the bottom of the pan. 

Beat cream cheese until fluffy.  Gradually add milk and beat until smooth.  Add sugar, baking powder, baking soda, cornstarch, lemon juice and vanilla and mix until smooth.  Add sour cream and blend well.  Bake for 1 hour.  Turn off oven and prop the door open slightly for one additional hour.  Set on the counter for a couple hours to continue to cool (this helps prevent cracking) then refrigerate for several hours.


Ashley