Classic Cheesecake

Here is an IC friendly cheese cake that is absolutely delicious and easy to make. I’ve made it for years and I always receive lots of compliments on it. From pamperedchef.com. I give it: ★ ★ ★ ★ ★

Classic Cheesecake

Ingredients:

Crust
8 graham crackers (4 1/2 x 2 1/2 inches each, about 1 cup crumbs) (without problem ingredients)
1/4 cup butter, melted
1 tablespoon sugar

Filling
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup all-purpose flour
3 eggs
1 cup sour cream (if tolerated)
1 teaspoon vanilla


Directions:

Preheat oven to 350°F. Place graham crackers in resealable plastic food storage bag. Crush into fine crumbs using a roller. Combine graham cracker crumbs, butter and sugar; mix well. Press crumb mixture onto bottom of springform pan fitted with flat base. Bake 10 minutes. Remove from oven to cooling rack.

Meanwhile, place cream cheese in large mixing bowl. Whisk until soft and creamy. Whisk in sugar and flour until well combined. Add eggs, sour cream and vanilla; whisk until smooth. Pour batter over slightly cooled crust. Return to oven. Bake 50-55 minutes until center is just set.

Remove from oven. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temperature; cover and refrigerate until thoroughly chilled. Release side clamp and remove collar. Top with fresh blueberries or whipped cream.