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This recipe fits a 6" springform pan. Filling:
1 lb cream cheese, at room temperature (2 boxes)
1/2 cup sugar
1 lg egg, lightly beaten
1/2 tsp vanilla
1 TBSP cornstarch
1/2 cup sour cream
Crust:
1 cup graham cracker crumbs
4 Tbsp butter, melted
1/4 cup sugar Combine crust ingredients. Mix well. Press in bottom and part-way up sides of 6" springform pan. Chill for 10 minutes in freezer before filling with batter.
Preheat oven to 400 degrees. In large bowl, beat together cream cheese and sugar until smooth and light. Beat in egg, vanilla and cornstarch until thoroughly mixed, but don't overmix. Stir in sour cream until mixture is well blended. Pour into prepared crust and bake for 40 minutes. Allow cake to col in oven, with door propped slightly open for 3 hours. Chill. Seve cold. Total cooking/preparation time: Moderate
Servings: 8
Cookbook Section: Desserts / ID: 59
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