I’m not kidding, this is the best Cheesecake recipe I’ve made, and I’ve made a few. I absolutely recommend you give it a try. We took it to my inlaws to have them help us finish it off and it was soooo good. I don’t think I’ll be doing another until a special occasion arises, for fear of attempting to eat it all.
2 cups of Graham Cracker Crumbs (Aussies: use food processor to make 2 cups of “Digestive” biscuits into crumbs)
1/2 cup margarine or butter, melted
2 tablespoons Sugar
4 packages of (8oz) blocks cream cheese, softened
1-1/3 cups sugar
2 tablespoons of corn starch
1 tablespoon of vanilla (or for more vanilla flavour, use one vanilla pod)
1 cup sour cream
1. In small bowl toss together graham/digestive crumbs, margarine or butter and 2 tablespoons sugar. Press all crumb mixture onto the bottom of a well greased or baking paper lined 9-inch spring form pan. Chill in freezer while preparing filling.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Do not go faster than medium speed as too much air in the cream cheese will make your cake drop. Add 1-1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
3. Pour onto crust. Bake at 325F or 180C fan forced for 1-1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen of pan. Continue cooling on a wire rack for 45 minutes more.
4. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
Yield: Serves 16