2 tablespoons sugar
1 1/2 cups graham cracker crumbs
4 ounces butter or margarine, melted
1 cup granulated sugar (I put in half a cup)
3 pkgs. (8 oz. each) cream cheese, softened (I put in 2 pkgs instead)
1 teaspoon vanilla extract
1 8-ounce carton of sour cream
Combine graham cracker crumbs with 2 tablespoons of sugar and the melted butter or margarine. Press into the bottom of a springform pan. Set aside. Cream the softened cream cheese with the sugar and vanilla extract. Add the eggs one at a time, beating thoroughly after each addition. Add the sour cream, which should be at room temperature. Pour into graham cracker crust. Bake for half an hour at 350 degrees F.
Turn off the oven, leaving the cheesecake inside for another half hour. Chill and refrigerate for at least 4-8 hours. Top with your favorite fruit topping, garnish with fresh strawberries or graham cracker crumbs.
Because of the time limit I brought one of those already made graham crusts but I will seriously make it next time as the store one got extremely crumbly on the edges =/ . It's pretty easy and the first photo is what came out of it. My whole family had a slice and they loved it though because of the heaviness of the cheesecake they took a small slice. I thought it was very good. It was not too sweet and not too sour and of the cheesecakes I tried from English restaurants it is considerably lighter but heavier then those of Asian variety. I forgot to buy garnish/fruit but by itself it's very good! I'd recommend you to try it out especially if it's something easy. I hope my bf will like it =D. Oh yeah another reason why I don't bake. My family does not use the oven except as a extra space to put in pots and pans. Everything pictured above I had to take out and then put it back in. That's why my sister and I rarely bake... sigh! I'll bake this cake for my friends and coworkers next week. Hope you have fun with this recipe!
Until next time... happy cooking! =)