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- Set your oven to 350 degrees.
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- Place the graham crackers in a food processor and process it till its fine like flour or so.
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If you do not have a food processor, you could always crush the crackers by hand using a zip-lock bag and a rolling pin.
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This might take a while if your doing it by hand so I would suggest you do this when you have some free time and is thinking about making this.
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- Melt butter using the microwave.
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About 15-20 seconds.
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- Place the cracker crumbs and butter in a bowl and mix using a spoon.
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- Pour your cracker mix into the pan and using your clean hands, press the crackers down onto the bottom of the pan.
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Make sure it is tight so when you bake it, it wont fall apart.
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- Place the pan into the oven and bake for about 5 minutes [ I believe this would make your crust hard so it wont be soggy.
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].
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- In another bowl, place your cream cheese, sugar, sour cream, and evap.
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milk in it.
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Using a electric hand mixer or any mixer, blend all these ingredients together.
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- Add in your flour when you see the cheese mixture looks some-what smooth.
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- Crack in eggs one at a time.
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- Lastly, mix in your vanilla extract.
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[ Remember not to over mix!
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].
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- Pour in the mixture into the pan.
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Bake for about 20-25 mins at 350 degrees.
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- As soon as its finished, place on a wire cooling rack for about an hour.
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The cake is still jiggly as you can see.
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- After the cake is cooled down, cover the top of the pan with wax paper and rubberband the sides so the wax paper won't fall off.
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[ DONT LET THE WAX PAPER TOUCH THE CAKE TOP!
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].
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- Put it in the freezer for up to 3 hours.
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-You may put any toppings on top of your cheesecake but I usually put a little bit of whipped cream and some strawberry or chocolate syrup on top.
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ENJOY!
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(:.
