Recipes

All non-dry ingredients should be at room temperature.

This is important for a smooth texture.

Preheat oven to 350F degrees

Spray with cooking grease, generouslya 9 inch springform pan.

Crush the graham crackers either by hand or in a food processor until they are fine crumbs...then combine with melted butter and by hand press into the bottom of your springform pan.

In a large bowl, cream the sugar and cream cheese until smooth.

then add in the milk

add the the eggs one at a time combining well after each.

Add in the sour cream, vanilla and flour

beat until smooth.

Pour on top of the prepared crust in the springform pan.

Place the filled springform pan inside a roasting pan

then fill with boiling water to a level that is approximately 1/4-1/2way up the springform pan.

Carefully place the roasting pan with the springform pan and water into the pre-heated oven

bake for about an hour or until just barely set.

Turn off the oven and leave the cheesecake inside with the door closed for 3-5 hours until the oven is cool. Do not open the oven during thistime.

Keeping the cheesecake in the oven during the cooling is what prevents it from cracking.

Once the oven is cool, remove the cheesecake and refrigerate until ready to serve.