The best delicious Elaine's Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Elaine's Cheesecake recipe today!
Hello my friends, this Elaine's Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Elaine's Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Elaine's Cheesecake.
What Makes This Elaine's Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Elaine's Cheesecake.
Ready to make this Elaine's Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Sugar, granulated
2 lb Cream Cheese
2 lg Eggs
1 c Sour Cream
1 ts Vanilla
3 tb Cornstarch
1 c Graham Cracker Crumbs
1/4 c Butter or Margarine
1 1/4 c Oreo Cookie Crumbs
1/4 c Butter or Margarine
3 tb Sugar, granulated
: In a small bowl, blend well the graham cracker crumbs, butter or
margarine, and 3 tablespoons granulated sugar. Press the crumb mixture in
the bottom of a greased 8″ or 9″ springform pan. Place the pan in the
freezer to chill while you prepare the filling.
: In a mixer bowl, mix the cream cheese and sugar until smooth and
light. I, myself, mix alternately 8 ozs. of the cream cheese and 1/4 cup of
the sugar. This is just to ensure it is evenly mixed. When the cream cheese
and sugar mixture is light and creamy, mix in the eggs, vanilla, and the
cornstarch, making sure it is mixed well. It should be a nice light yellow
color. Mix in the sour cream until well mixed. Pour the mixture into the
prepared springform pan.
: Bake in a preheated 450 degree oven for 10 minutes. Reduce the
temperature to 200 degrees and bake for another 45 minutes. Turn oven off
and allow the cheesecake to cool in the oven with the door opened slightly
for 2 1/2 to 3 hours. Remove sides from pan and chill in refrigerator for
another 2 to 3 hours. Then slide the cheesecake off the bottom of your pan,
if you wish.
** You can use the Oreo Cookie Crumbs in place of the Graham Cracker
Crumbs for a wonderfully delightful change. (This is the way that most of
the people order it from me.)
*** Before placing the cheescake in the oven for baking, I always
sprinkle a bit of the crumbs on top for garnish. Really looks nice!
**** Last hint: I put a pan with about 2-3 inches of hot water on the
bottom shelf. It helps to keep the cheesecake from cracking. Always bake
the cheesecake on the middle shelf…NO LOWER!!!
From Elaine Poncelet, Vision Dimension BBS, Kook-Net HUB, Gerald, Missouri
From
Yields
12 Servings
Leave a Reply