Personally, I don't make crusts or use bow-shaped pans. I use frozen size crust on a plate. It's important to let it cool, otherwise the edges will break. It's only visual, but it will feel amazing!
ingredients
fill:
- 4 packs (8 ounces) each) Cream cheese
- 1 cup of sugar
- 2 medium eggs
- 1 teaspoon of vanilla
- 2 tablespoons Cornstarch
- 1 Cup Sour Cream
- 1 teaspoon of Almond extract
Crust:
- 2 cups of Graham Cracker
- 1 Stick butter, thaw
- 2 tablespoons of sugar
Steps
- Crust: Mix 2 tablespoons of sugar with all graham crackers. Add melted butter. Place in a 9 "springform pan. Put the pan in the freezer to set it while continuing to fill.
- Stuffing: Preheat the oven to 450 ° F. Stir cream cheese, sugar, eggs, vanilla and corn flour until very fine, then add the cream and almond extract.
- Remove the crust from the freezer and pour the contents.
- Bake for 10 minutes at 450 ° F. Then lower the temperature to 200 ° F and use for 45 minutes. Then turn the oven off at 0 ° F, but leave the cheesecake in the oven, with the door slightly open for another 3 hours.
- Transfer the cheesecake to the fridge to relax.
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