*  Exported from  MasterCook  *

                          ELAINE'S CHEESECAKE

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cheesecakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       c            Sugar, granulated
  2       lb           Cream Cheese
  2       lg           Eggs
  1       c            Sour Cream
  1       t            Vanilla
  3       tb           Cornstarch
  1       c            Graham Cracker Crumbs
    1/4   c            Butter or Margarine
  1 1/4   c            Oreo Cookie Crumbs
    1/4   c            Butter or Margarine
  3       tb           Sugar, granulated

 :       In a small bowl, blend well the graham cracker
 crumbs, butter or margarine, and 3 tablespoons
 granulated sugar. Press the crumb mixture in the
 bottom of a greased 8" or 9" springform pan. Place the
 pan in the freezer to chill while you prepare the
 filling.
 :       In a mixer bowl, mix the cream cheese and
 sugar until smooth and light. I, myself, mix
 alternately 8 ozs. of the cream cheese and 1/4 cup of
 the sugar. This is just to ensure it is evenly mixed.
 When the cream cheese and sugar mixture is light and
 creamy, mix in the eggs, vanilla, and the cornstarch,
 making sure it is mixed well. It should be a nice
 light yellow color. Mix in the sour cream until well
 mixed. Pour the mixture into the prepared springform
 pan.
 :       Bake in a preheated 450 degree oven for 10
 minutes. Reduce the temperature to 200 degrees and
 bake for another 45 minutes. Turn oven off and allow
 the cheesecake to cool in the oven with the door
 opened slightly for 2 1/2 to 3 hours. Remove sides
 from pan and chill in refrigerator for another 2 to 3
 hours. Then slide the cheesecake off the bottom of
 your pan, if you wish.

      ** You can use the Oreo Cookie Crumbs in place of
 the Graham Cracker Crumbs for a wonderfully delightful
 change. (This is the way that most of the people order
 it from me.)

     *** Before placing the cheescake in the oven for
 baking, I always sprinkle a bit of the crumbs on top
 for garnish. Really looks nice!

    **** Last hint: I put a pan with about 2-3 inches
 of hot water on the bottom shelf. It helps to keep the
 cheesecake from cracking. Always bake the cheesecake
 on the middle shelf...NO LOWER!!!

 From Elaine Poncelet, Vision Dimension BBS, Kook-Net
 HUB, Gerald, Missouri



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