Prep time: 30 minutes
2 tablespoons butter, melted
3/4 cup milk
Let’s Bake it!
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- 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.
- 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.
Tip: Freshly baked cheesecake will last for about 1 week in the refrigerator– just make sure to cover loosely with aluminum foil or plastic wrap. Another option is to freeze it by wrapping cheesecake tightly in aluminum foil or plastic freezer wrap, and placing it into heavy-duty freezer bag. The key here is to retain the moisture in the cheese part of the cake.
Serves 8-12 pieces depending on cut size
Photo credit/Recipe: AllRecipes.com