Monday, May 10, 2010


Almost everyone has a favorite cheesecake, whether it's from a restaurant or an old family recipe. This one is my favorite because I think the vanilla and almond extract ratio is perfect. It is best when made with full fat cream cheese, but is also good, albeit not quite as thick, when made with a combination of full and reduced fat varities. Either way, it's always a crowd pleaser!

Crust Ingredients:
1 1/2 C graham cracker crumbs
4 Tbsp sugar
4 Tbsp butter

Filling Ingredients:
3 packages cream cheese, softened
5 eggs
1 C sugar
3 tsp vanilla extract
2 tsp almond extract

Preheat oven to 300 degrees F.

To make crust: Put graham cracker crumbs in a bowl and add sugar. Melt butter and pour over graham cracker mix, stir to combine. Grease bottom and sides of a spring form pan. Pour crumbs into pan and press to the bottom and up the sides of the pan. Set aside.

To make filling: Put cream cheese, eggs, vanilla and almond extracts in the bowl of mixer. Mix until mixture is smooth, without any lumps. Pour filling into spring form pan, covering the crust.

Place pan on a baking sheet and surround with 1/2 inch or so of water. Place sheet, with cake, in the center of the oven. Cook for 1 hour, or until set. Remove cheesecake from oven and cool on a wire rack. Chill cheesecake before serving.