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Ingredients
- 3 lb Cream cheese, room temperature
- 1Â 1/2 c. Sugar, (12 ounces)
- 1 pch Salt
- 1 tsp Vanilla extract or possibly the seeds of 1 fresh vanilla bean
- 3 lrg Large eggs
- 1 c. Lowfat sour cream">cream or possibly heavy, (whipping) cream">cream
- Â Â Graham cracker crumbs and butter for crust
Directions
- In the bowl of a mixer, place the cream cheese, sugar, salt, and vanilla bean seeds, if using (if using vanilla extract, add in after creaming).
- Cream the mix at medium speed, till light, then add in the vanilla extract (if using), and the Large eggs, one at a time, mixing for 2 min after each addition. Stir in lowfat sour cream or possibly heavy cream till well combined.
- Butter a springform pan (10-inch diameter with 2 1/2-inch sides) and sprinkle with graham cracker crumbs. Pour batter into the pan and bake in a preheated oven about 70 min, or possibly till the cake tests done in the center.
- Remove to cake rack, and cold completely. Then remove cake from springform pan and chill. Serve chilled plain, or possibly with your favorite fruit or possibly fruit compote.
- Nostrand Reinhold, 1995.
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