Cinbarra's Cheesecake Formula
This "formula" can be increased by pan size to make any size cake you like: 7" spring form = 3 units (2/3 can of condensed milk), 8" = 4 units, 9" = 5 units, etc.)
Cheesecake Formula - the following is ONE unit….multiply for appropriate pan size.
8 oz. Cream cheese
2 oz. sour cream
1 can sweetened condensed milk per recipe
1-2 TBSP. vanilla per recipe
Crust " your choice". Graham, Oreo cookie (good with Swiss mocha cheesecake), crushed biscotti, etc.
Method: Bring all ingredients to room temperature. Beat cream cheese and sour cream until smooth (with hand mixer); add sweetened condensed milk and flavorings. Beat eggs separately, and then add to batter, incorporating GENTLY by hand!
Spray spring form pan with Pam, especially sides for ease in removing spring form. Prepare crust and tap down gently, don't press hard. Pour batter over crust.
It is very important to bake this at 400 degrees for 10 minutes, and 250 for an hour - hour and 20 minutes. Keep a pan of water on the rack below the rack the cheesecake is on. Let cool in the oven with the door ajar for up to an hour, then move to countertop to cool for 45 minutes to an hour. Refrigerate overnight before removing spring form sides.
After adding vanilla, you can add other extracts (1 tbs.) OR 1/3 cup of liquid, such as caramel flavored coffee creamer, mocha (liquid), key lime juice, etc.
I use crushed almond biscotti for my vanilla almond cheesecake (I add 1 tbsp. almond extract to batter along with vanilla extract)
Strawberry extract with a little red food coloring makes a fun variation.
This is very nice with a strawberry coulis on top…just use strawberries, a couple tablespoons of lemon juice and blend until a light and frothy liquid. Serve over slices.
For Pina Colada flavor, I used 1/3 cup of Pina Colada mix (the kind you use in a blender with rum to make drinks), 1 tsp. coconut extract, 1 tsp. Rum flavoring. For the crust, I used graham (I don't add sugar), and then I sprinkled Angle Flake sweetened coconut all over the top of the crust before pouring in batter.
I have found that 1 hour and 20 minutes is the perfect baking time (not including the initial 10 minutes at 400 degrees) for a 5-package cake in a 9-1/2" pan. Hope it works as well for you as it does for me!