I’m not going to lie. I love dessert. I especially love cheesecake.
I found a highly rated cheese cake recipe on Allrecipes and decided that 4th of July needed cheesecake! My cheesecake split in the middle a bit (as can be seen in picture under the cut) so next time I think I need to add a pan of water to the oven to help and perhaps try beat the mixture a little less. Cherries on top hid the split and in no way altered the total deliciousness of the cheesecake.
15 graham cracker sheets, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.